November 28, 2012

Cornbread Jalapeno Poppers

'Tis the season for chili and after seeing these little guys I knew that cornbread would never be the same.  Jalapenos are the perfect vessel for the cheesy cornbread mixture, and after removing the seeds and veins the heat is just perfect.  I discovered that the perfect tool for removing the seeds and veins is a pie server!
12 Med/Large fresh Jalapenos
1 Box of Honey Cornbread Mix
1 1/2 cup Shredded Cheddar Cheese (1 cup for the batter and 1/2 cup for sprinkling)
1 cup corn...frozen or canned
1. Slice each jalapeno down the center and remove all the seeds and veins...remember my pie server trick!
2. In a mixing bowl, mix up the Honey cornbread according to the box instructions and add the corn and the 1 cup of shredded cheddar cheese.
3. Fill a baggie with the cornbread mixture and snip the corner, piping the mixture into each jalapeno half.

4. Place them on a baking rack and sheet pan

5. Sprinkle them with the remaining one half cup of cheddar cheese.

6. Bake them at 350 degrees for about 15-20 minutes, or until the Cornbread is firm.  They will puff up!
7. Let them cool.

8. Enjoy!

Words for Wednesday: Christmas Printables

If you haven't started decorating for Christmas, then you're late! Just kidding, it's not even December yet, but after Thanksgiving we were more than ready. So we turned on Love Actually, lugged up the Rubbermaids full of greenery, ornaments, candles, nutcrackers, lights, the whole shebang! The house looks so festive and cozy! We have a wooden frame sitting in between our couches that we put different holiday/seasonal posters and prints in. I was searching for the perfect Christmas print to replace our fall leaves, and I thought I would share some of the cute printables I came across...

Do you have a spot for a fun Christmas poster or subway art??