Cheddar Cornbread Jalapeno Poppers

According to my Mom, I never liked eating hot food until I was around eight years old.  When I say hot, I mean anything that was spicy, had a little bit of heat, or anything like it.  She said that when I would eat Chinese food I would only eat white rice and wonton soup if that gives you a visual of my bland eating ways.  In my defense I was young and needed to develop the diverse food palate I have today.  Luckily, today I eat a variety of foods and love spicy.  (Even when I was pregnant there wasn’t a spicy food out there that bothered me, and I had heard when you are pregnant those type of foods don’t normally agree with you.)

Well, if you like just a little heat the following recipe is for you, and if you like more heat you can make it hotter. These jalapeno poppers are lower on calories than your traditional poppers but still big on flavor and that’s why I break them out on occasion, like this past football season.  Enjoy! (Courtesy of Clean Eating Magazine.)



    • 20 medium jalapeno peppers
    • 1 cup spelt flour or whole-wheat flour
    • 1 cup cornmeal, finely ground
    • 1 tsp baking powder
    • 1 tsp sea salt
    • 1 tsp chili powder
    • ½ tsp cumin, ground
    • ¾ cup low-fat plain yogurt (I think I added more)
    • ¼ cup egg whites
    • 3 tbsp raw honey
    • 1/3 cup cilantro sprigs, chopped
    • 3 green onions, thinly sliced (about 1/3 cup)
    • 1 ¼ cup shredded low-fat cheddar cheese, divided
    • 1/3 cup low-fat sour cream (optional)
    • 1/3 cup all-natural jarred salsa (optional)
    • Plastic gloves (jalapenos)


  1. Preheat oven to 400° F.
  2. Wearing gloves cut stem end off each jalapeno and discard.  Cut peppers in half lengthwise, and using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard.  Place peppers cut side up on a parchment-lined baking sheet; set aside.  (NOTE:  Most of the heat in a jalapeno pepper is in the seeds.  By removing the seeds, we’re left with a flavorful pepper with a great little kick.  Always wear gloves when handling hot peppers.)
  3. In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chili powder and cumin; set aside.
  4. In a separate bowl, whisk together yogurt, egg whites and honey.  Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.
  5. With gloves, spoon about 2 tsp mixture into the center of each jalapeno half.  Smooth tops of mixture and place jalapenos back into baking sheet, filling side up.
  6. Place tray into oven and bake for 10 minutes.  Remove from oven, sprinkle stuffed jalapenos with remaining ¼ cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted.  Let cool at room temperature for 5 minutes before serving.  Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.

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