Jalapeño Cornbread Boats

I have a hard time finding apps or snacks to bring somewhere. You get that invite to a picnic or a party and then follows….”bring a dish to share”. I have a lot of recipes and a lot of snacks I enjoy but many of them are not easy to bring some where or they just take to long to make. Over the summer I had jalapeños everywhere! They did great in my garden and we were invited to a picnic so I came up these delightful jalapeño cornbread boats. I made them again for Christmas Eve and I was reminded how much I loved them! Liam loved them too!

These are wonderful because they are quick and easy.

Hint{if you don’t like a lot of spice pick larger jalapeños. I find the bigger the pepper the less heat it has}

1. Preheat the oven to 400 degrees

2. Make cornbread mix by following the directions on the box.

3. Mix in the cheddar cheese, corn, and bacon.

4. Let the mix sit while you slice the jalapeños in half and clean out the seeds and the ribs. {the seeds and the ribs are where a lot of the heat comes from in a jalapeño so be sure to clean them well}

5. Take about a teaspoon of cream cheese and fill the jalapeños with a thin layer of cream cheese. Note {you don’t want to fill the peppers with too much cream cheese as you will need room for the cornbread mix}

6. Fill the peppers with the cornbread mix and place them on a baking sheet. Don’t pile it too high as it will rise while baking.

7. Place in the oven until the mix is set and peppers are soft. About 15 mins.

{You will have extra mix left over so I filled mini muffin tins and I got about a dozen mini muffins! They were great also!}

I hope you enjoy these! I would love to hear what your go to “bring a dish to share” is! Please leave me a comment below!