If you love a little kick in your baked goods, you are going to adore this Chili and Jalapeño Cheddar Cornbread Minis Recipe. These delightful bite-sized treats combine the comforting, crumbly texture of classic cornbread with the bold flavors of spicy jalapeños, sharp cheddar cheese, and hearty chili. Whether you’re looking for a savory snack, a perfect party appetizer, or a fiery side to accompany your meal, these minis deliver incredible flavor in every single bite. They’re simple to make, irresistibly tasty, and guaranteed to become a favorite go-to recipe for sharing with friends and family.
Ingredients You’ll Need
Every ingredient in this Chili and Jalapeño Cheddar Cornbread Minis Recipe plays an important role in creating that perfect balance of texture, spice, and cheesy goodness. The pantry staples blend together to provide the ideal crumb while the fresh jalapeños and hearty chili bring that punch of flavor.
- 1 cup cornmeal: The star component for that classic cornbread texture and subtle sweetness.
- 1 cup all-purpose flour: Provides structure and lightness to the batter.
- 1 tablespoon baking powder: Acts as a leavening agent to make these minis nice and fluffy.
- 1 teaspoon salt: Enhances the overall flavor and balances the sweetness.
- 1/2 teaspoon ground black pepper: Adds a slight warmth and depth that complements the spice.
- 1 cup shredded cheddar cheese: Brings a sharp, creamy richness that melts throughout the cornbread.
- 2 jalapeños, diced and seeds removed: Adds a fresh spicy kick—remove seeds for milder heat.
- 1/2 cup milk: Moistens the batter to keep the minis tender and soft.
- 2 large eggs: Acts as a binder and adds richness.
- 1/4 cup vegetable oil: Keeps the minis moist and adds slight richness.
- 1/2 cup canned chili (or homemade chili): The secret ingredient that infuses these minis with a savory, robust flavor.
- 1 tablespoon honey (optional): A touch of sweetness to balance the heat and savory notes.
How to Make Chili and Jalapeño Cheddar Cornbread Minis Recipe
Step 1: Prepare Your Baking Tin
First things first, preheat your oven to 375°F (190°C) so it’s ready when your batter is. Prepare a mini muffin tin by greasing it well or lining it with mini paper liners. This ensures that your cornbread minis will release easily once baked and maintains their perfect shape.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and black pepper. This step is essential as it evenly distributes the leavening and seasoning, setting the foundation for even flavor and texture.
Step 3: Add Cheese and Jalapeños
To the dry mix, fold in your shredded cheddar cheese and diced jalapeños. Mixing them now ensures that every bite will have that gooey cheesiness and just the right amount of heat from the jalapeños throughout.
Step 4: Mix the Wet Ingredients
In a separate bowl, vigorously whisk together the milk, eggs, vegetable oil, and honey if you’re using it. This blend adds moisture, richness, and a slight sweetness that balances the savory ingredients perfectly in this Chili and Jalapeño Cheddar Cornbread Minis Recipe.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing to keep the cornbread tender and fluffy. The batter will be thick with all those flavorful additions.
Step 6: Fold in the Chili
Next, fold in the chili carefully so it is evenly distributed throughout your batter. This unique step is what transforms these minis from ordinary to extraordinary, adding that hearty, meaty punch that pairs brilliantly with the spice and cheese.
Step 7: Fill the Muffin Tin and Bake
Using a spoon, fill each mini muffin cup about three-quarters full with the batter. This gives them room to rise nicely without spilling over. Bake in your preheated oven for 15 to 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean and the tops are golden.
Step 8: Cool and Enjoy
Once baked, allow the minis to cool in the pan for a few minutes. This rest period helps them set and makes them easier to remove. Serve while warm for melty cheese goodness or at room temperature—they’re incredible either way.
How to Serve Chili and Jalapeño Cheddar Cornbread Minis Recipe
Garnishes
These minis are already packed with flavor, but a sprinkle of fresh chopped cilantro or a dollop of sour cream adds a refreshing contrast that elevates each bite. A slice of avocado or a drizzle of hot sauce also complements the spicy cheddar-chili combo beautifully.
Side Dishes
Pair your Chili and Jalapeño Cheddar Cornbread Minis Recipe with a cool, crisp salad or a bowl of smoky soup for a comforting meal. They scream “tailgate party” when served alongside BBQ ribs or grilled chicken, making them a versatile crowd-pleaser.
Creative Ways to Present
Serve these minis as appetizers at your next gathering by placing them on a rustic wooden board with small bowls of chili, guacamole, or salsa for dipping. For brunch, line a basket with a colorful napkin and pile them high for a cheerful centerpiece that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Chili and Jalapeño Cheddar Cornbread Minis tightly in plastic wrap or store in an airtight container at room temperature for up to two days. Keeping them sealed prevents drying out and preserves their flavor and moisture.
Freezing
To keep these minis fresh longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. When properly wrapped, they will stay delicious for up to three months, making them a perfect make-ahead snack.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through, which helps maintain their crispy edges and melty interiors. Microwaving is quicker but may yield a softer texture.
FAQs
Can I make these cornbread minis without jalapeños?
Absolutely! If you prefer no heat, simply omit the jalapeños or replace them with a mild bell pepper. The cheddar and chili will still provide plenty of flavor without the spice.
What type of chili works best in this recipe?
Both canned and homemade chili work well. Choose a chili with a rich tomato base and mild spices. Avoid overly watery chili to maintain the right batter consistency.
Can I use sharp cheddar cheese instead of regular cheddar?
Yes! Using sharp cheddar will give your minis a stronger, tangier cheese flavor. Feel free to experiment with different cheeses to suit your taste.
Are these minis gluten-free?
Not as written, since they contain all-purpose flour. For a gluten-free version, substitute with a gluten-free flour blend and confirm that your baking powder is gluten-free.
How spicy are these minis?
The heat level depends on the jalapeños and the chili you use. Removing the seeds from the jalapeños reduces the heat significantly. You can adjust the spice by adding more or less jalapeño based on your preference.
Final Thoughts
This Chili and Jalapeño Cheddar Cornbread Minis Recipe has quickly become one of my favorite recipes to whip up when I want something flavorful, a bit spicy, and totally comforting. They’re small in size but big on personality, making them perfect for sharing or enjoying as a flavorful snack any time. I can’t wait for you to try these and experience how fun and delicious cornbread can be with a twist!
Print
Chili and Jalapeño Cheddar Cornbread Minis Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 mini cornbread muffins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Chili and Jalapeño Cheddar Cornbread Minis combine spicy jalapeños, rich cheddar cheese, and hearty chili in bite-sized cornbread muffins. Perfect as a snack, appetizer, or side dish, these mini cornbreads offer a flavorful twist on classic cornbread with a melty cheese and chili surprise in every bite.
Ingredients
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)
Additional Ingredient
- 1/2 cup canned chili (or homemade chili)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line it with paper liners to prevent sticking and ensure easy removal of the cornbread minis.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and ground black pepper until well mixed to create an even base for the batter.
- Add Cheese and Jalapeños: Stir in the shredded cheddar cheese and diced jalapeños evenly through the dry ingredients to distribute the flavors and spice throughout the cornbread.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, vegetable oil, and honey if using, until the mixture is smooth and combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined to avoid overmixing which can toughen the cornbread.
- Fold in Chili: Carefully fold in the canned or homemade chili, ensuring it is evenly distributed throughout the batter for those savory bits in every mini muffin.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for the cornbread to rise.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove from the oven and allow the cornbread minis to cool for a few minutes before serving to enhance their texture and flavor.
Notes
- For less heat, remove seeds from jalapeños or omit entirely.
- Use homemade chili for a fresher, personalized flavor.
- Honey is optional but adds a subtle sweetness to balance the spice.
- Ensure not to overmix the batter to keep the minis tender and fluffy.
- Mini muffin tins can be greased or lined with paper liners for easy cleanup.
