Description
These Chili and Jalapeño Cheddar Cornbread Minis are a spicy, cheesy twist on classic cornbread, perfect for parties or a savory snack. Featuring a moist texture with bursts of chili and heat from diced jalapeños, these bite-sized cornbread muffins bake quickly and make an excellent accompaniment to chili or soup.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 2 jalapeños, diced and seeds removed (optional for less heat)
Wet Ingredients
- 1/2 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon honey (optional)
Other
- 1/2 cup canned chili (or homemade chili)
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line it with paper liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and ground black pepper until fully combined.
- Add cheese and jalapeños: Stir in the shredded cheddar cheese and diced jalapeños, distributing them evenly throughout the dry mixture.
- Combine wet ingredients: In a separate bowl, whisk together the milk, eggs, vegetable oil, and honey (if using) until smooth.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until just combined—do not overmix.
- Fold in chili: Gently fold the canned or homemade chili into the batter, ensuring it is evenly incorporated without overworking the batter.
- Fill muffin tins: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a mini cornbread comes out clean, indicating doneness.
- Cool and serve: Remove from oven and allow the cornbread minis to cool for a few minutes before removing them from the tin and serving warm.
Notes
- For less spicy cornbread, remove jalapeño seeds before dicing.
- Use homemade chili for a fresher, customized flavor.
- These minis can be served as an appetizer or a side with chili, soup, or salad.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- You can substitute milk with a dairy-free alternative for lactose intolerance.
