Description
These savory cornbread minis are packed with the perfect balance of heat from jalapeños, the richness of cheddar cheese, and the heartiness of chili. They’re the ideal pairing for soups, chili, or as a snack.
Ingredients
Scale
- 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)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup canned chili (or homemade chili)
- 1 tablespoon honey (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and black pepper.
- Add shredded cheddar cheese and diced jalapeños to the dry ingredients, mixing them in evenly.
- In a separate bowl, whisk together milk, eggs, vegetable oil, and honey (if using).
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in the chili, making sure to evenly distribute it throughout the batter.
- Spoon the batter into the mini muffin tin, filling each cup about 3/4 full.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Let the cornbread minis cool for a few minutes before serving.
Notes
- If you prefer more heat, you can add additional jalapeños or a pinch of cayenne pepper.
- You can use leftover chili or make a fresh batch for the recipe.
- These cornbread minis pair perfectly with a bowl of chili or soup for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cornbread
- Calories: 150
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg