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Cheesy Cornbread-Stuffed, Bacon-Wrapped Jalapeno Peppers

Become the life of the party when you show up with a plate full of cheesy cornbread-stuffed, bacon-wrapped jalapeno peppers!

Step up the stuffed jalapeno pepper game this holiday season by stuffing with extra cheesy cornbread! A favorite dish around our house is my cornbread soufflé so when I mixed up a batch, filled jalapenos then wrapped in bacon and baked to perfection, my family and friends thought they had died and gone to spicy heaven. I have been warned to never show up to any party without these in tow.

Slightly sweet, crisp corn and tender cornbread is made from scratch, stuffed into spicy jalapenos then wrapped with salty turkey bacon for one crowd pleasing appetizer!



  • 12 large jalapenos, sliced in half lengthwise & seeds removed 

  • 6 pieces turkey bacon, sliced in half lengthwise
  • 1/4 cup cornmeal

  • 1 cup low fat cheddar cheese, shredded

  • 1 cup corn kernels, fresh or frozen & thawed
  • 1 large egg, lightly beaten
  • 1/2 cup plain fat free greek yogurt
  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder

  • 1/4 teaspoon onion powder


Preheat oven to 415 degrees F. Line baking sheet with foil. Spray with non-stick cooking spray.

In a medium bowl, whisk together the egg, yogurt, oil, salt, pepper, garlic and onion powder. Add the cornmeal and mix. Then stir in the cheddar and corn. Mix well.

Divide the mixture among the jalapenos; making sure not to fill them too full.

Start wrapping each jalapeno with the bacon pieces; trying to finish the bacon so it face down on the baking sheet. (This will ensure it will not fall off during the baking process.)

Place in oven and bake for 20 minutes. Turn on broiler and broil until bacon is crispy on top, around 5 minutes. Time will vary depending on how hot your broiler is. So please keep an eye on it so it does not burn!

Remove from oven and allow to cool for a few minutes then serve!

Makes: 12 jalapenos


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