Cornbread Battered Sausage Stuffed Jalapeños
 
Prep time
Cook time
Total time
 
You won't find this at the county fair but you should! Sausage and cream cheese filled jalapenos are cornbread battered and fried to perfection.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 9-12 jalapeños
Ingredients
  • 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
Batter
Instructions
  1. 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.
  2. 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.
  3. Fill each jalapeño with the sausage and cheese mixture. Fill it as much as possible, but make sure that the jalapeño can close completely.
  4. Close the jalapeño and secure with a toothpick or shortened skewer.
Frying
  1. 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.
  2. Mix the Cornbread mix, ground mustard, and cold water in a mixing bowl until smooth.
  3. When it is time to fry, lightly coat the stuffed jalapeños in flour. This helps the batter stick.
  4. 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.
  5. 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.
Recipe by Cute As A Fox at https://www.cuteasafox.com/2015/08/cornbread-battered-sausage-stuffed-jalapenos.html