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Hoppin' Jalapeno Pop-cornbread

Hoppin' Jalapeno Pop-cornbread

Traditional Side-Dish with a Delicious Twist

For some people, their favorite parts of Thanksgiving dinner are the side dishes: homemade gravy drizzled on steamy mashed potatoes ... zesty orange-sweetened cranberry sauce ... and who could pass up a golden slice of cornbread, served warm from the oven in a castiron skillet?

If you're looking to spice up your special meal this year, try this tasty twist on the traditional side dish treat:

Hoppin’ Jalapeño Pop-cornbread

  • 2 cups milk
  • 2 TBsp apple cider vinegar
  • 2 cups cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • ¼ cup oil
  • 2 cups Hoppin’ Jalapeño popcorn (divided)

1) Preheat oven to 350°. Lightly grease bottom and sides of cast iron skillet (or 9 x 13 baking pan). Place skillet in the oven to warm while you prepare the ingredients.

2) Combine milk and vinegar – set aside to curdle for a few minutes.

3) In a large mixing bowl, combine cornmeal, flour, sugar, and baking powder. Create a well in the center and slowly add the milk mixture and oil. Mix well. Then gently stir in 1 cup of popcorn.

4) Remove the warm skillet from the oven and pour the batter in. Then sprinkle the other 1 cup of Hoppin' Jalapeño popcorn on top.

5) Bake 30 minutes at 350° degrees. Allow to cool a bit, then cut into 8 big slices.

  • Your Hoppin' Jalapeño popcorn will become lightly browned on top, intensifying the jalapeño flavor. Inside the cornbread, the popcorn will be less crunchy and more subtly flavored -- adding a satisfying texture to your golden cornbread treat. For a less spicy version, try Cheesy Cheddar popcorn instead for crowd-pleasing Cheesy Cheddar Pop-cornbread to share at the family feast.

Warm wishes for a memorable and delicious Thanksgiving!