Baked Jalapeno Poppers

Preheat the oven to 400º F.

Rinse the peppers and pat dry with paper towels. Slice each pepper down the center and carefully remove all the seeds and veins. Set aside.

In a medium bowl, prepare the cornbread according to the box instructions. Drain the corn well if using canned, add the corn and Cheddar to the cornbread mixture and mix well.

Fill each jalapeno half with batter and place on a baking sheet. Bake for about 15 to 18 minutes, or until the cornbread is firm and cooked through.