Jalapeno Cornbread Poppers

Ingredients:

• 12 fresh jalapeños
• 1 Box Jiffy muffin mix
• 6 slices bacon
• ¾ cup grated cheddar cheese
• 3 tablespoons honey
• 2 tablespoons butter

Steps:

1. Cook bacon on griddle until done. Once cooled, chop finely and set aside.
2. Wash jalapenos and pat dry.  Cut in half lengthwise. With a small spoon, scrape the white membranes and seeds away from the jalapeno. Dry jalapenos with a paper towel and set aside. NOTE: Consider wearing protective rubber gloves when preparing jalapenos.
3. Make Jiffy corn muffin mix based on manufacturer’s directions.
4. Stir the finely chopped bacon and cheddar cheese into the corn muffin mix.
5. Preheat air fryer to medium.
6. Spoon roughly a teaspoon of corn muffin and bacon mix into each jalapeno half. Spread the batter evenly from top to bottom. NOTE: Resist the temptation to fill the jalapenos with mix, as it can double in size.
7. Cook the stuffed jalapenos for 8-10 minutes until the cornbread is golden browned and cooked throughout.
8. Allow to cool.
9. Using a heat safe ramekin or small baking dish, combine honey and butter and place in the air fryer for 3-5 minutes.  Stir frequently until completely melted. Drizzle hot honey butter over jalapeno cornbread bites and serve immediately.