If you’re craving a snack or side that bursts with bold flavor, texture, and a little bit of kick, the Chili and JalapeƱo Cheddar Cornbread Minis Recipe is your new best friend. These mini cornbreads combine the creamy sharpness of cheddar with the gentle heat of jalapeƱos and the hearty, comforting taste of chili, all baked into perfectly bite-sized morsels. Whether you’re spicing up a weeknight dinner or offering guests a crowd-pleasing appetizer, these cornbread minis are incredibly satisfying and easy to whip up.
Ingredients You’ll Need
The magic of the Chili and JalapeƱo Cheddar Cornbread Minis Recipe lies in its simple yet thoughtfully selected ingredients. Each one plays a crucial roleācornmeal brings that classic cornbread grainy texture and golden color, while buttermilk and eggs create moistness and lift. Sharp cheddar delivers a creamy tang, jalapeƱos add just the right amount of heat, and canned chili rounds out the flavor with a touch of warmth and heartiness.
- 1 cup yellow cornmeal: Provides authentic cornbread flavor and a delightful texture contrast.
- 1 cup all-purpose flour: Balances the cornmeal and ensures a tender crumb.
- 1 tablespoon baking powder: Acts as a leavening agent to give the minis a light rise.
- Ā½ teaspoon baking soda: Helps with rising and tender texture when combined with buttermilk.
- Ā½ teaspoon salt: Enhances all the flavors in the batter.
- 1 cup buttermilk: Adds moisture and a subtle tang which lifts the batter.
- 2 large eggs: Bind the ingredients and create structure.
- Ā¼ cup unsalted butter (melted): Brings richness and a smooth mouthfeel.
- 1 tablespoon honey: Offers a hint of sweetness to balance the spice.
- 1 cup shredded sharp cheddar cheese: Delivers sharp, creamy flavor that melts perfectly inside.
- 1ā2 jalapeƱos (seeded and finely chopped): Adds mild heat and fresh peppery notes; keep seeds for more spice.
- Ā½ cup canned chili (with or without beans): Brings a comforting, smoky depth to each bite.
- Nonstick cooking spray: For greasing the mini muffin pan to ensure easy removal.
How to Make Chili and JalapeƱo Cheddar Cornbread Minis Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375Ā°F (190Ā°C). Lightly grease or spray your mini muffin pan with nonstick cooking spray to prevent sticking and help each mini cornbread release effortlessly.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. This blend is your dry base, responsible for the structure and rise of the cornbread minis.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat together the buttermilk, eggs, melted butter, and honey until smooth and well combined. This wet mix keeps the cornbread moist and adds subtle layers of flavor.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry ones and stir gently until just combined. Avoid overmixing to keep a tender, soft texture in the minis.
Step 5: Fold in Flavor Boosters
Gently fold in the shredded cheddar, finely chopped jalapeƱos, and canned chili. These ingredients are the heart of the Chili and JalapeƱo Cheddar Cornbread Minis Recipe, ensuring every bite is packed with richness, spice, and warmth.
Step 6: Bake to Golden Perfection
Spoon the batter evenly into your prepared mini muffin cups, filling each about three-quarters full for perfect rising. Bake for 12 to 15 minutes, or until the tops turn golden brown and a toothpick inserted in the center comes out clean. Let the minis cool in the pan for about five minutes before transferring them to a wire rack to cool slightly.
How to Serve Chili and JalapeƱo Cheddar Cornbread Minis Recipe
Garnishes
These cornbread minis are fantastic on their own, but you can elevate them with a dollop of sour cream, a sprinkle of chopped fresh cilantro, or a drizzle of honey for a sweet contrast. The garnishes add freshness and balance the spicy notes beautifully.
Side Dishes
Pair these minis with chili bowls, hearty stews, or BBQ favorites for a complete meal. Their spicy, cheesy flavor stands up well alongside smoky ribs, grilled chicken, and robust bean soups.
Creative Ways to Present
Consider serving these minis as bite-sized appetizers on a platter with small pots of cheese dip, guacamole, or salsa. They also shine when sliced in half and used as a base for mini sandwiches with pulled pork or smoked brisket.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chili and JalapeƱo Cheddar Cornbread Minis Recipe in an airtight container at room temperature for up to two days to preserve their softness and flavor.
Freezing
These minis freeze wonderfully! Arrange cooled cornbreads in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. Theyāll keep for up to 3 months, making them perfect for meal prep or quick snacks.
Reheating
To reheat, pop frozen or refrigerated minis in a preheated oven at 350Ā°F (175Ā°C) for 8 to 10 minutes until warmed through and slightly crisp on the edges. You can also microwave them for about 20 seconds, but the oven brings back the best texture.
FAQs
Can I make this recipe without jalapeƱos?
Absolutely! If you prefer less heat, you can omit the jalapeƱos or substitute them with milder peppers like poblano. The minis will still be deliciously cheesy and flavorful.
What kind of chili works best in this recipe?
You can use homemade chili or store-bought. Both with or without beans work well, depending on your preference. Just make sure itās not too watery to avoid thinning your batter.
Are these cornbread minis gluten-free?
The recipe as is includes all-purpose flour, which contains gluten. However, you can try substituting it with a gluten-free flour blend designed for baking for a gluten-free version.
How spicy are the cornbread minis?
The heat level depends on the number of jalapeƱos used and whether their seeds are included. Removing the seeds significantly reduces the spice. You can also add cayenne pepper for extra kick if you like it hotter.
Can I make these minis vegan?
To make these vegan, youād need to substitute the buttermilk with a plant-based milk mixed with vinegar, use flax or chia eggs instead of regular eggs, and replace butter with a vegan alternative. Keep in mind the cheddar cheese would need a vegan substitute or be omitted.
Final Thoughts
These Chili and JalapeƱo Cheddar Cornbread Minis Recipe have quickly become a cherished favorite for good reason. They’re bursting with flavor, easy to make, and endlessly versatile whether served as a snack, appetizer, or comforting side. Once you try them, theyāll hold a special place in your recipe box for all the gatherings and cozy dinners ahead. So grab that mini muffin pan and get bakingāyouāre in for a deliciously spicy and cheesy treat!
Print
Chili and JalapeƱo Cheddar Cornbread Minis Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini cornbreads 1x
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: Southern-Inspired, American
- Diet: Vegetarian
Description
These Chili and JalapeƱo Cheddar Cornbread Minis are a delightful fusion of spicy jalapeƱos, sharp cheddar cheese, and hearty chili baked into bite-sized cornbread muffins. Perfect as a flavorful appetizer or side dish, they deliver a satisfying blend of textures and a kick of heat that’s balanced by the subtle sweetness of honey and the richness of buttermilk.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- Ā½ teaspoon baking soda
- Ā½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- Ā¼ cup unsalted butter, melted
- 1 tablespoon honey
Add-ins
- 1 cup shredded sharp cheddar cheese
- 1ā2 jalapeƱos, seeded and finely chopped
- Ā½ cup canned chili (with or without beans)
Other
- Nonstick cooking spray
Instructions
- Preheat and prepare pan: Preheat your oven to 375Ā°F (190Ā°C). Lightly grease or spray a mini muffin pan to prevent sticking and ensure easy removal of the cornbread minis.
- Mix dry ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly combined to create a uniform dry base.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and honey until the mixture is smooth and fully integrated, ensuring even moisture and sweetness.
- Combine wet and dry mixtures: Add the wet ingredient mixture to the bowl with dry ingredients, and gently stir until just combined to avoid overmixing which could make the cornbread tough.
- Fold in add-ins: Carefully fold in the shredded sharp cheddar cheese, finely chopped jalapeƱos, and canned chili, distributing them evenly throughout the batter to incorporate the flavor and texture elements.
- Fill muffin cups: Spoon the batter evenly into the prepared mini muffin cups, filling each about three-quarters full to allow space for rising during baking.
- Bake: Place the muffin pan in the preheated oven and bake for 12ā15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and serve: Allow the cornbread minis to cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool slightly before serving warm for the best taste and texture.
Notes
- For extra spice, leave the jalapeƱo seeds in or add a pinch of cayenne pepper to the batter.
- You can use homemade or store-bought chili according to preference.
- These cornbread minis freeze well and reheat easily, making them a convenient snack or side for later.
