This time of year, Jalepeno's aren't expensive at all. If you like spice, get the ones that have more wrinkles. We don't like that much kick, so I chose the not so wrinkly ones. Also, you want to purchase gloves if you don't have any laying around. I own a huge box of disposable latex gloves (I do hair as well).
The recipe I found called for a cup of corn. I used an entire can and pretty sure that's a lil more than a cup. I did drain and rinse the corn. I LOVE Jiffy Cornbread mix, I mean...who doesn't??? And the only cheese I use is Sargento Brand. I decided to use the Mexican Blend cheese and I am so happy I did.
Preheat your oven to 350. Put on your gloves, wash the Jalepeno's, and cut them in half..long ways. Take out the veins and seeds. I put them in a small bowl so I could discard them easily. I didn't want my kids or dogs finding a few seeds and playing with them..ouch!
In a large mixing bowl, mix cornbread according to box directions. Instead of using several bowls (I hate dishes) I just added 1/2 cup of cheese to that mixture, and can of corn to it. Mix it up....
Take a cooling rack and place it on a cookie sheet. I always put foil down on the cookie sheet so I don't have to wash ANOTHER thing in case anything drips off the cooling rack. Spray the cooling rack with a cooking spray. Fill the Jalepeno's with the cornbread/cheese mixture. They will rise, so do not over fill them. Then, sprinkle the tops with some cheese. Bake at 350 for about 20 minutes or until the cornbread is cooked all the way through.
These are seriously delish!!! I will definetely be making these again!!!! Oh, and BTW....make sure you wash your hands after dealing with Jalepeno's, even if you are wearing gloves. They are sneaky little bastards and can burn the crap out of your skin.
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