Chili and Jalapeño Cheddar Cornbread Minis

Oh my goodness, have you ever thought about making cornbread that really knocks your socks off? These Chili and Jalapeño Cheddar Cornbread Minis are just that—warm, cheesy, with the perfect kick of heat from those jalapeños. They’re everything you love about cornbread, with a spicy, savory twist that’ll have you reaching for another bite. Trust me, once you take a bite, you’re not going to want to stop!

They’re the perfect combo of soft and crumbly with a little pop of heat, and they’re small enough to snack on (or serve up at a party, because they’re a total crowd-pleaser). The spicy chili and cheesy goodness inside each bite is a match made in cornbread heaven. Whether you’re serving these at your next family dinner, bringing them to a potluck, or just making them for yourself because, why not?—these mini cornbreads are sure to impress.

Why You’ll Love Chili and Jalapeño Cheddar Cornbread Minis

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking As an Amazon Associate, we earn a small commission from qualifying purchases made through our affiliate links, at no extra cost to you. Our recommendations are always honest and unbiased. Thank you for your support! for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile

Perfect for pairing with your favorite chili (of course!), but these little minis are also great with soups, stews, or just on their own for a savory snack. You can even enjoy them for breakfast with a little butter and honey.

Budget-Friendly

Simple ingredients, big flavor. You don’t need to break the bank for this one. Chances are, you’ve got most of the items in your kitchen already! The jalapeños and cheddar cheese really take it to the next level, and they’re worth every penny.

Quick and Easy

Straightforward steps that even beginners can follow. If you’re usually intimidated by baking, don’t worry! This recipe is as easy as it is delicious.

Customizable

Love more heat? Toss in a few extra jalapeños. Want a milder version? Just leave them out! You can adjust the spice level to match your preferences.

Crowd-Pleasing

These little cornbread minis are perfect for any occasion and are guaranteed to disappear quickly! With the cheesy, spicy kick, they’re a favorite among both kids and adults alike.

Ingredients

Here’s the magic of these little cornbread minis—simple ingredients that come together to make something so delicious. Let’s break it down:

Cornmeal

The foundation of any good cornbread! Cornmeal gives that classic texture and flavor we all love.

All-Purpose Flour

To help hold everything together and give the cornbread its perfect crumbly texture.

Cheddar Cheese

The hero of this recipe! Sharp cheddar cheese melts perfectly inside these little minis, making each bite cheesy and delightful.

Jalapeños

For the perfect kick of heat and a bit of crunch. You can deseed them to cut down on the heat if you like, or keep them full blast for a spicy surprise!

Chili Powder

Brings an extra layer of spice and warmth to balance out the cheese and jalapeños.

Baking Powder

For that light and fluffy texture that makes these cornbread minis irresistible.

Milk and Eggs

They bring the moisture and structure that make these minis soft and tender on the inside.

Butter

Because, well, butter makes everything better, right? It adds richness and a golden, crispy exterior.

Instructions

Let’s dive into the steps to create these flavorful, cheesy, mini cornbreads:

Preheat the Oven

Start by preheating your oven to 375°F (190°C). Grease or line your mini muffin tin with paper liners to make cleanup a breeze!

Mix Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, chili powder, and baking powder. This ensures that the dry ingredients are evenly distributed before adding the wet ingredients.

Mix Wet Ingredients

In a separate bowl, whisk together the eggs, milk, and melted butter. Make sure the butter isn’t too hot, or it could scramble the eggs!

Combine Wet and Dry Ingredients

Slowly add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix—lumps are totally fine!

Add the Cheese and Jalapeños

Fold in the shredded cheddar cheese and finely chopped jalapeños. This is where the magic happens, so make sure every bite gets a little bit of both.

Scoop and Bake

Spoon the batter into the mini muffin tin, filling each cup about 3/4 full. Pop them in the oven and bake for about 12-15 minutes, or until they’re golden brown and a toothpick comes out clean when inserted into the center.

Cool and Serve

Let the cornbread minis cool for a few minutes in the pan, then transfer them to a wire rack to cool completely. Serve warm with a pat of butter, or alongside your favorite chili!

Nutrition Facts

Servings: 12 mini cornbreads (approximately)
Calories per serving: 140 kcal
Total Fat: 9g

• Saturated Fat: 5g
• Trans Fat: 0g
  Cholesterol: 40mg
  Sodium: 290mg
  Total Carbohydrates: 15g
• Dietary Fiber: 1g
• Sugars: 2g
  Protein: 4g
  Vitamin A: 6%
  Vitamin C: 4%
  Calcium: 10%
  Iron: 6%

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Chili and Jalapeño Cheddar Cornbread Minis

These little guys are incredibly versatile and pair perfectly with almost anything. Here are a few ways to serve them:

With Chili

Of course, these are a natural pairing with your favorite chili. Whether it’s beef, chicken, or vegetarian, they’re the perfect sidekick to a big bowl of hearty chili.

As a Snack

They’re perfect for snacking too! Enjoy them with a little bit of butter, honey, or even a dollop of sour cream for a savory treat.

With Soup or Stew

Serve them alongside a warm bowl of soup or stew for a comforting meal. The minis will soak up all that delicious broth and add the perfect cheesy, spicy bite.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Spice Level

You can adjust the heat by adding more or less jalapeños or by using a milder chili powder. If you want a more intense heat, feel free to add a pinch of cayenne or some hot sauce!

Make Them Ahead

These cornbread minis store well in an airtight container for a few days. You can even freeze them! Just pop them in the microwave or oven to reheat when you’re ready to serve.

Add-ins

Feel free to get creative! You can add ingredients like crumbled bacon, diced bell peppers, or even corn kernels for an extra twist.

Gluten-Free Option

If you need a gluten-free version, swap the all-purpose flour for a gluten-free flour blend. Just make sure to double-check that your baking powder is gluten-free too.

FAQ Section

Q1: Can I make these cornbread minis in a regular muffin tin?

A1: Absolutely! If you don’t have a mini muffin tin, you can use a standard muffin tin. Just adjust the baking time to 18-20 minutes.

Q2: Can I make these ahead of time?

A2: Yes, you can! Bake them ahead of time and store them in an airtight container. Reheat them in the microwave or oven when you’re ready to serve.

Q3: Can I freeze these cornbread minis?

A3: Yes, these freeze beautifully! Allow them to cool completely, then place them in a freezer-safe bag. To reheat, just pop them in the oven or microwave.

Q4: Can I substitute the cheddar cheese with another cheese?

A4: Definitely! You can swap cheddar for other cheeses like Monterey Jack, pepper jack, or even a combination of your favorites.

Q5: Can I make these without the jalapeños?

A5: Of course! If you’re not a fan of spice, feel free to skip the jalapeños. They’ll still be delicious without them.

Q6: How do I store leftovers?

A6: Store leftover cornbread minis in an airtight container for up to 3 days. You can also freeze them for up to a month!

Q7: How can I make these cornbread minis even cheesier?

A7: You can add more cheese to the batter or sprinkle extra cheese on top before baking for a gooey, cheesy topping.

Q8: Can I use non-dairy milk for this recipe?

A8: Yes, you can substitute with non-dairy milk, like almond milk or oat milk. Just make sure to choose an unsweetened variety.

Q9: Can I double the recipe?

A9: Absolutely! Just make sure you have a larger muffin tin or bake in batches. You may need to adjust the baking time slightly if you’re making a double batch.

Q10: Are these cornbread minis spicy?

A10: They have a mild to medium spice level from the jalapeños, but you can adjust the heat by using fewer jalapeños or removing the seeds. For less heat, skip the jalapeños altogether.

Conclusion

These Chili and Jalapeño Cheddar Cornbread Minis are the perfect combination of cheesy, spicy, and comforting. They’re super easy to make and so delicious that you’ll be hooked after the first bite. Whether you’re serving them with chili, enjoying them as a snack, or sharing them with friends and family, they’re sure to become a go-to recipe in your rotation. Happy baking, and enjoy every cheesy, spicy bite!

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