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
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 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
