Everyone loves spending summer time outside having barbecues, picnics, and going to the fair. Today, with the help of Simply Homemade Cornbread mix, I want to share with you an awesome recipe for Cornbread Battered Sausage Stuffed Jalapeños. When I was creating this recipe, I kept referring to it as a corndogged jalapeño and frankly people kept getting confused. Maybe it had something to do with the fact that “corn dog” isn’t a verb. So we will stick with Cornbread battered, but the inspiration was most definitely a corn dog. Simply Homemade Cornbread sponsored this recipe and I’m so glad they encouraged me to find a new way to put cornbread front and center. It’s delicious.
I don’t normally do step-by-step recipe photos but since this is a rather unique recipe, I thought it might be useful. My favorite recipe is my sausage stuffed jalapenos, so this recipe is really a twist on my favorite.
- 1 lb large jalapeños
- 4 oz softened low-fat cream cheese
- ½ lb bulk mild sausage
- ½ cup shredded Parmesan cheese
- Wood skewers or toothpicks
- 1 box Fleischmann's Simply Homemade Cornbread Mix
- 1¼ cup cold water
- 2 Tsp ground mustard
- ¼ cup flour
- Corn Oil
- Make the filling: Brown the sausage in a skillet and drain. Mix in the cream cheese and Parmesan cheese until everything is well incorporated. Set aside until ready to use.
- Slice each jalapeño in half, lengthwise, all the way up to the stem. Leave the stem intact. With a spoon and/or knife, scrape out all of the seeds and veins. Wear gloves to do this or you may end up with "jalapeño hands" for the next day or so and it is no fun. Ask me how I know about this.
- Fill each jalapeño with the sausage and cheese mixture. Fill it as much as possible, but make sure that the jalapeño can close completely.
- Close the jalapeño and secure with a toothpick or shortened skewer.
- While you are filling the jalapeños, heat the corn oil to 375 degrees F over medium high heat. I used a coated cast iron pot for my frying. The correct temperature is important, so use a candy or oil thermometer to monitor the temp.
- Mix the Cornbread mix, ground mustard, and cold water in a mixing bowl until smooth.
- When it is time to fry, lightly coat the stuffed jalapeños in flour. This helps the batter stick.
- Dip the jalapeños in the batter and place in the hot oil immediately. Let fry 4-5 minutes, turning frequently. Remove from oil and let drain on paper towels. Scrape the batter off one end of the toothpick and remove before serving.
- If the oil is too hot, the coating will brown too quickly and get hard and overly crunchy while the jalapeno inside doesn't get cooked through. Fry one or two at a time and keep an eye on the oil temperature between batches.
Doesn’t it just look so good? The jalapeño gets nice and soft and the filling is all hot and melty. I don’t do a lot of frying so I have to say that I was really pleased with how easy this was. I may have to start a “Fair food” series and see just what exactly I can get to frying up!
I also really loved that this recipe proves how versatile Simply Homemade Cornbread mix is. Cornbread is a delicious side for sure, but it can really take center stage if you let it. Simply Homemade Cornbread has more corn than any other brand and it’s the closest you’ll find to homemade on the baking aisle.
Here are some of the deliciuos recipes that I have created with cornbread.
What is your favorite way to incorporate cornbread into your meals? You can get recipe ideas on the Simply Homemade site.
Disclaimer: This post was sponsored by Simply Homemade Cornbread. All content and opinions are my own.
This is seriously so delicious looking. I kid you not, I salivated looking at this. Ha