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
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)
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.
