If you are looking for a bold and irresistible bite-sized treat to jazz up any meal or party, the Chili and Jalapeño Cheddar Cornbread Minis Recipe is exactly what you need. These little cornbread delights pack a perfect punch of smoky cheddar cheese, the fiery kick from jalapeños, and the cozy richness of chili all wrapped into a tender, golden crumb. They are super easy to whip up but deliver serious flavor and texture that will have everyone reaching for more. Whether served as a snack, appetizer, or a side, this recipe brings warmth, spice, and a hearty soul food vibe to your table.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays an important role in making these cornbread minis so crave-worthy. From the golden cornmeal giving them that classic texture, to the sharp cheddar injecting creamy richness, every component works in harmony for the best results.
- 1 cup cornmeal: The foundation that gives cornbread its signature texture and slightly sweet, grainy bite.
- 1 cup all-purpose flour: Balances the cornmeal for a tender crumb and structure in the minis.
- 1 tablespoon baking powder: Ensures your cornbread minis puff up nice and fluffy without getting dense.
- 1 teaspoon salt: Enhances every flavor so none of the boldness gets lost.
- 1/2 teaspoon ground black pepper: Adds a subtle warmth that complements the chili and jalapeños.
- 1 cup shredded cheddar cheese: Cheddar’s sharp creamy notes melt in pockets throughout, making each bite delightful.
- 2 jalapeños, diced: Brings the perfect touch of heat and freshness; remove seeds if you prefer less kick.
- 1/2 cup milk: Creates moisture to keep things tender and helps bind the batter together smoothly.
- 2 large eggs: Adds richness and structure that hold the minis’ shape.
- 1/4 cup vegetable oil: Keeps the minis moist without overpowering other flavors.
- 1/2 cup canned chili: Brings a hearty, savory depth that makes these cornbread minis extraordinary.
- 1 tablespoon honey (optional): Balances heat and adds a gentle sweetness for complexity.
How to Make Chili and Jalapeño Cheddar Cornbread Minis Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). Then, give your mini muffin tin a good greasing or line it with paper liners to avoid sticking. This ensures your cornbread minis will come out clean and perfectly shaped every time.
Step 2: Mix Together the Dry Ingredients
In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, and black pepper. Combining these dry elements first helps distribute the rising agents and seasoning evenly throughout the batter for uniform flavor and texture.
Step 3: Add Cheddar and Jalapeños
Stir the shredded cheddar cheese and diced jalapeños into your dry mix. The cheddar will melt into cozy pockets while the jalapeños infuse subtle heat and bursts of freshness throughout the cornbread minis. Pro tip: Removing seeds reduces spiciness if you want to tame the heat.
Step 4: Whisk the Wet Ingredients
In a separate bowl, beat together the milk, eggs, vegetable oil, and honey if using. This liquid mixture brings moisture and richness to the batter, helping everything combine beautifully.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry bowl and gently stir until just combined. Overmixing can toughen the cornbread, so a few lumps in the batter are perfectly fine here.
Step 6: Fold in the Chili
Gently fold in the chili, ensuring it’s evenly distributed without breaking it up too much. The chili is what sets this recipe apart, adding a rich, savory surprise inside every mini cornbread.
Step 7: Fill the Mini Muffin Tin
Spoon the batter into your prepared mini muffin tin, filling each cup about three-quarters full. This gives the minis room to rise while keeping their shape compact.
Step 8: Bake Until Golden and Cooked Through
Bake for 15 to 18 minutes until a toothpick inserted in the center comes out clean. The tops should be beautifully golden, hinting at the melty cheddar and spicy jalapeño goodness hiding inside.
Step 9: Let Cool Slightly Before Serving
Allow the Chili and Jalapeño Cheddar Cornbread Minis Recipe to cool for a few minutes. This resting time lets them set up and makes handling easier while allowing flavors to meld just a little more.
How to Serve Chili and Jalapeño Cheddar Cornbread Minis Recipe
Garnishes
These cornbread minis look and taste fantastic on their own, but a few thoughtful garnishes can elevate them even further. Try topping with a small dollop of sour cream or a sprinkle of fresh chopped cilantro for brightness. A drizzle of honey or a tiny avocado slice also complements the spice beautifully.
Side Dishes
For a full meal or party platter, pair these minis with classic barbecue fare like grilled ribs or smoky pulled pork. They also shine alongside chili bowls, fresh salads, or creamy slaws to balance out their rich, spicy flavors.
Creative Ways to Present
Serve these cornbread minis on a rustic wooden board with bowls of dipping sauces — think smoky chipotle mayo, tangy ranch, or a zesty guacamole. For a fun twist, slice them and use as sliders or stack them with pulled meats for mini sandwiches that are sure to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, these cornbread minis keep well in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. Just make sure they are completely cooled before storing to avoid sogginess.
Freezing
Chili and Jalapeño Cheddar Cornbread Minis Recipe freezes wonderfully. Arrange them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe container or bag. They will keep their delicious flavor and texture for up to 3 months.
Reheating
To revive the fresh-baked experience, reheat your minis in a 350°F oven for 8 to 10 minutes if thawed, or 15 minutes if frozen. This keeps the cheddar melty and restores that perfect outer crust without drying them out.
FAQs
Can I make these cornbread minis less spicy?
Absolutely! To tone down the heat, simply remove the seeds from the jalapeños or reduce the amount used. You can also omit them entirely and substitute with mild sweet peppers, keeping the flavor but dialing back the spice.
What type of chili works best for this recipe?
You can use canned chili with beans or a thick homemade chili with your preferred ingredients. Just make sure it’s not too watery, as excess moisture can affect the batter consistency.
Can I substitute cheddar with another cheese?
Yes! Cheddar brings a nice sharpness, but pepper jack, Monterey Jack, or even a smoked gouda would add delicious variations. Feel free to experiment with cheeses you love.
Are these cornbread minis gluten-free?
As written, this recipe uses all-purpose flour, which contains gluten. For a gluten-free version, substitute with a gluten-free flour blend that measures similarly to all-purpose for best results.
Can I double the recipe?
Definitely! This Chili and Jalapeño Cheddar Cornbread Minis Recipe scales well. Just double all the ingredients and bake in batches or multiple muffin tins for a crowd-pleasing snack.
Final Thoughts
There is something so satisfying about little bites bursting with flavor like these Chili and Jalapeño Cheddar Cornbread Minis Recipe offers. They’re simple to make, wonderfully versatile, and bring a cozy yet exciting element to any table. Trust me, once you try them, they’ll quickly become a go-to in your recipe collection for gatherings, family dinners, or anytime you need a deliciously spicy, cheesy pick-me-up.
Print
Chili and Jalapeño Cheddar Cornbread Minis Recipe
- Total Time: 33 minutes
- Yield: 24 minis 1x
Description
These Chili and Jalapeño Cheddar Cornbread Minis are a savory and spicy twist on classic cornbread, featuring shredded cheddar cheese, diced jalapeños, and flavorful chili baked into individual mini muffins. Perfect as a party snack or a side dish for chili or barbecue meals.
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 Ingredients
- 1/2 cup canned chili (or homemade chili)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a mini muffin tin by greasing it well or lining with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and ground black pepper until evenly combined.
- Add Cheese and Jalapeños: Mix the shredded cheddar cheese and diced jalapeños into the dry ingredients, ensuring they are evenly distributed throughout the mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, vegetable oil, and honey if you choose to use it for a touch of sweetness.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with 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, making sure the chili is evenly distributed throughout the batter for pockets of spicy flavor.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cornbread mini comes out clean, indicating they are cooked through.
- Cool and Serve: Allow the cornbread minis to cool in the tin for a few minutes before removing. Serve warm as a delicious snack or accompaniment.
Notes
- If you prefer less heat, remove the seeds from the jalapeños or reduce the quantity.
- The honey is optional and adds a subtle sweetness to balance the spice and savoriness.
- Use homemade chili for a fresher taste or canned chili for convenience.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat cornbread minis in the oven or microwave before serving for best texture and flavor.
- Ensure not to overmix the batter to keep the cornbread tender and light.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
