Superbowl XLVII was our first Super Bowl at home. We usually hit the sports bars for the food, drink, and company. Alex and I have no care whatsoever for sports, but we do get excited for the Super Bowl- mainly because we like to celebrate- anything. I was especially excited to make many of the football staple foods and experiment with some new ones. There were potato skins, buffalo chicken bites, guac and chips, and brownies. The two crazy new recipes were the cheesy jalapeno cornbread poppers and the buffalo cauliflower “wings”. They were both awesome!
Cheesy Cornbread Jalapeno Poppers
12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix (I used the Honey variety for the sweetness)
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkling)
1 Cup Corn..fresh OR canned is just fine
Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside
In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
Fill each Jalapeno half with some batter! Eh-hem, don’t over fill them!
sprinkle them all with the remaining 1/2 cup of Cheddar.
Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
Let them cool cuz they’re HOT!
Here are a few more pics of the spread 🙂
It was a pretty interesting game. We chose to root for the 49ers since the Ravens kicked out the Broncos, which made the game all that more exciting. This was the first Super Bowl in my life that I actually watched all the way through- normally I’m milling about between commercials.
Not to mention another great highlight of the evening was entertaining Rick Parker, or I might say he was entertaining us. He drew the Beavis and Butt-Head comic series in the ’90s. Alex interviewed him for The Forecaster and they became fast friends over their mutual love of comics. So, of course, they had to get a pic in Alex’s infamous Man Cave. You can find Alex’s interview with Rick here .