Stuffed Jalapenos - cooking recipe

Ingredients

1 (8 1/2 ounce) box cornbread mix
1/2 cup shredded cheese (your favorite, I use cheddar)
1/2 teaspoon liquid smoke
salt or creole seasoning, for sprinkling in peppers
24 large jalapenos, tops cut off and seeds and membrane removed

Preparation

Preheat grill to medium.
Wash jalapenos and cut off tops.
Using end of vegetable peeler, scrape out seeds and membrane (NOTE: wear plastic gloves to protect hands if you are sensitive to hot peppers).
Poke a hole in the bottom of each pepper (so it can release moisture during cooking and so it won't force the cornbread filling to boil out of the top).
Season inside of each pepper with a little salt or creole seasoning.
Make cornbread mix according to directions on box adding cheese and liquid smoke.
Fill peppers to within 1/4-inch to top of pepper leaving that space for cornbread to bake and rise.
I use a pastry bag or a Zip style bag with the end cut off to fill the peppers.
If your peppers are small they will shrink more as they cook so stick a toothpick through the tops of them to keep them from falling through the Chili Grill(R) holes.
Place them all in the Chili Grill(R) holder and place on preheated grill (med heat).
Close grill cover and let them cook for about 30 minutes checking them halfway through.
(You might have to adjust the heat to low if they are browning too quickly).
Peppers will look shriveled and cornbread will pop up over top of peppers when done.
Enjoy!