12 large jalapeno peppers
8 ounces cream cheese or neufchatel cheese, at room temperature
4 ounces (1 packed cup) sharp cheddar OR pepper jack cheese, grated
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 cup corn kernels, fresh or frozen (thawed if frozen)
4 slices thick cut bacon, cooked and crumbled (optional)
1 cup all-purpose flour
1 teaspoon kosher salt
Freshly ground black pepper
2 to 3 eggs, lightly beaten
2 cups dried breadcrumbs or panko
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