FINALLY Something New And Different to cook for St. Patrick's Day

Every year I try and come up with something festive and fun to make for St. Patrick's Day. I have done Corned Beef and Cabbage Eggrolls, Irish style perogies stuffed with Corned Beef and Cabbage, and even Pasties in the style of the lunch food which was served to the miners around Butte Montana. But this recipe has been the most fun to date.

Cornbread and Sausage Stuffed Jalapeno Poppers

This recipe could not be easier and cooking it on your outdoor barbecue adds additional smoky, charred flavor that works perfectly with the poppers.

Simply make your favorite corn muffin mix or cornbread mix and add about a cup of your favorite ground meat or sausage. Here we used hot Italian sausage, but ground beef, pork, turkey, or even fresh corn or other veggies of your choice could be substituted.

Core and seed about 6 jalapeno's and use them as the vessel to cook the cornbread filling.

I recommend you use the cornbread filling sparingly because it will almost double in size when you cook it. Follow the directions from the cornbread but typically, cooking on the grill over indirect heat about 375F for 20 minutes will do the trick.

Serve with a dollop of sour cream or ranch dressing for dipping. A drizzle of honey or maple syrup will add a sip of sweetness if your peppers are extremely spicy. Cheers-