Description
These Chili and Jalapeño Cheddar Cornbread Minis are a delightful fusion of spicy jalapeños, 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
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tablespoon honey
Add-ins
- 1 cup shredded sharp cheddar cheese
- 1–2 jalapeños, seeded and finely chopped
- ½ cup canned chili (with or without beans)
Other
- Nonstick cooking spray
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°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 jalapeños, 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 12–15 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 jalapeño 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.
