Description
These Chili and Jalapeño Cheddar Cornbread Minis are a deliciously spicy and cheesy twist on classic cornbread. Perfect as a snack or side dish, they combine sharp cheddar, tangy pickled jalapeños, and savory chili for a flavorful bite-sized treat that’s easy to bake and sure to impress.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Add-ins
- 1 cup shredded sharp cheddar cheese
- 1/3 cup pickled jalapeños, chopped
- 1/2 cup canned chili (meat or vegetarian)
Other
- Nonstick spray for greasing muffin tin
Instructions
- Preheat and prepare muffin tin. Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick spray to prevent sticking.
- Mix dry ingredients. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until fully blended.
- Mix wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined—avoid overmixing to keep the muffins tender.
- Fold in add-ins. Gently fold in the shredded cheddar cheese, chopped pickled jalapeños, and canned chili until evenly distributed throughout the batter.
- Fill muffin cups. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins. Bake in the preheated oven for 15 to 18 minutes, or until the tops turn golden and a toothpick inserted into the center comes out clean.
- Cool and serve. Allow the cornbread minis to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm for the best flavor experience.
Notes
- Use freshly grated cheddar cheese for better melt and richer flavor.
- For extra heat, increase the amount of jalapeños or add a pinch of cayenne pepper to the batter.
- These mini cornbreads freeze well; freeze completely cooled muffins in an airtight container and reheat in the oven as needed.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 170
- Sugar: 2g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
