Get ready to fall in love with Chili and Jalapeño Cheddar Cornbread Minis! These little bites pack a punch of spicy, cheesy, and savory goodness in every mouthful. Imagine the classic comfort of tender cornbread, amped up with sharp cheddar, tangy pickled jalapeños, and a surprise swirl of hearty chili. Perfect for pairing with your favorite soups, serving alongside BBQ, or enjoying as a satisfying snack, these minis are a true crowd-pleaser. Whether you’re hosting a game night, need an easy potluck addition, or simply crave something warm and flavorful, Chili and Jalapeño Cheddar Cornbread Minis are about to become your new go-to treat.
Ingredients You’ll Need
One of the best things about these Chili and Jalapeño Cheddar Cornbread Minis is that the ingredients are straightforward, but each one plays a starring role. From the golden cornmeal’s crunch to the creamy richness of cheddar and the zingy heat of jalapeños, every element brings something special to the table.
- Cornmeal: Gives these minis their signature texture and golden color—choose fine or medium grind for the best crumb.
- All-purpose flour: Lightens the batter just enough for a tender bite without losing that classic cornbread feel.
- Sugar: Just a touch balances the heat and sharpness—don’t skip it!
- Baking powder: This is your lift-off ingredient, helping the minis rise and stay fluffy.
- Baking soda: Works with the buttermilk for extra lightness and a subtle tang.
- Salt: Essential for bringing out all the flavors—don’t be tempted to reduce it.
- Buttermilk: Gives the cornbread a lovely moistness and gentle tang, making every bite irresistible.
- Eggs: Help bind everything together and add richness.
- Unsalted butter (melted): Brings richness and a melt-in-your-mouth quality to the crumb.
- Shredded sharp cheddar cheese: Go for freshly grated for the best melt and flavor—cheesy pockets guaranteed!
- Pickled jalapeños (chopped): Add just the right amount of zingy heat and vibrant color.
- Canned chili (meat or vegetarian): The not-so-secret ingredient that adds heartiness and a savory boost—choose your favorite style!
- Nonstick spray: For greasing the muffin tin so every mini pops out perfectly golden.
How to Make Chili and Jalapeño Cheddar Cornbread Minis
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). Give your 12-cup muffin tin a generous coating of nonstick spray—these minis are cheesy and moist, so you want them to release easily and hold their perfect shape.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. This simple step ensures every bite will be perfectly seasoned and evenly textured, so don’t rush it!
Step 3: Combine the Wet Ingredients
In a separate bowl, beat together the buttermilk, eggs, and melted butter until they’re fully combined. The buttermilk gives a gentle tang and keeps the minis moist, while the eggs and butter create a rich, tender crumb.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—overmixing can make the minis tough, so stop as soon as no streaks of flour remain.
Step 5: Add the Flavor Boosters
Fold in the shredded sharp cheddar cheese, chopped pickled jalapeños, and canned chili. The cheese melts into gooey pockets, the jalapeños add heat and color, and the chili brings a savory depth that makes these cornbread minis truly unforgettable.
Step 6: Fill the Muffin Tin
Evenly divide the batter among the muffin cups, filling each about three-quarters full. This ensures they rise up beautifully with golden, domed tops.
Step 7: Bake to Golden Perfection
Pop the tin in the oven and bake for 15 to 18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let them cool in the pan for five minutes before transferring to a wire rack—if you can wait that long!
How to Serve Chili and Jalapeño Cheddar Cornbread Minis
Garnishes
Top your Chili and Jalapeño Cheddar Cornbread Minis with a sprinkle of extra shredded cheddar, a few more chopped jalapeños, or even a dollop of sour cream. A drizzle of hot honey is also a game-changer if you crave a sweet-and-spicy combo.
Side Dishes
These minis pair perfectly with hearty soups, stews, and, of course, a steaming bowl of chili. They’re also right at home alongside BBQ pulled pork, grilled chicken, or a fresh, crunchy salad for contrast.
Creative Ways to Present
Pile them high on a rustic platter for a casual gathering, or arrange them in a basket lined with a gingham napkin for a picnic feel. For parties, try skewering each mini with a toothpick and topping with a jalapeño slice for an easy, grab-and-go appetizer.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover Chili and Jalapeño Cheddar Cornbread Minis in an airtight container. They’ll stay fresh on the counter for up to two days, or in the fridge for up to five days, making them a handy snack or side all week long.
Freezing
These minis freeze beautifully! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep for up to two months—just thaw and warm whenever you need a quick fix.
Reheating
To reheat, pop the minis in a 350°F (175°C) oven for about 10 minutes, or until warmed through. If you’re in a hurry, a quick zap in the microwave works too, but the oven brings back that just-baked crispness.
FAQs
Can I make Chili and Jalapeño Cheddar Cornbread Minis without jalapeños?
Absolutely! If you prefer a milder mini, simply leave out the jalapeños or swap them for mild green chilies. The cornbread will still be flavorful and cheesy.
What’s the best chili to use in this recipe?
You can use your favorite canned chili—meaty or vegetarian both work great. If you have homemade chili on hand, that’s even better! Just be sure it’s thick, so the batter doesn’t get too runny.
Can I double the recipe for a crowd?
Definitely. Simply double all the ingredients and bake in two muffin tins, rotating their positions halfway through for even baking. Perfect for parties, potlucks, or anytime you need more minis!
Do I have to use sharp cheddar?
Sharp cheddar gives the best flavor punch, but you can substitute with pepper jack, Monterey Jack, or even a blend for your own twist. Freshly grated cheese melts much better than pre-shredded, so grate your own if possible.
How spicy are Chili and Jalapeño Cheddar Cornbread Minis?
They have a gentle heat from the pickled jalapeños, but you can always adjust to taste. Add extra jalapeños or a pinch of cayenne for more kick, or scale back for a milder version everyone can enjoy.
Final Thoughts
If you love bold, comforting flavors, you simply have to try Chili and Jalapeño Cheddar Cornbread Minis. They’re easy to make, impossible to resist, and guaranteed to spice up any meal or snack time. Give them a spot in your baking rotation—you’ll be hooked at first bite!
Print
Chili and Jalapeño Cheddar Cornbread Minis Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 mini cornbread muffins
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chili and Jalapeño Cheddar Cornbread Minis are a deliciously spicy and cheesy twist on classic cornbread. Perfect as a snack or side dish, they combine sharp cheddar, tangy pickled jalapeños, and savory chili for a flavorful bite-sized treat that’s easy to bake and sure to impress.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Add-ins
- 1 cup shredded sharp cheddar cheese
- 1/3 cup pickled jalapeños, chopped
- 1/2 cup canned chili (meat or vegetarian)
Other
- Nonstick spray for greasing muffin tin
Instructions
- Preheat and prepare muffin tin. Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with nonstick spray to prevent sticking.
- Mix dry ingredients. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until fully blended.
- Mix wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined—avoid overmixing to keep the muffins tender.
- Fold in add-ins. Gently fold in the shredded cheddar cheese, chopped pickled jalapeños, and canned chili until evenly distributed throughout the batter.
- Fill muffin cups. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins. Bake in the preheated oven for 15 to 18 minutes, or until the tops turn golden and a toothpick inserted into the center comes out clean.
- Cool and serve. Allow the cornbread minis to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm for the best flavor experience.
Notes
- Use freshly grated cheddar cheese for better melt and richer flavor.
- For extra heat, increase the amount of jalapeños or add a pinch of cayenne pepper to the batter.
- These mini cornbreads freeze well; freeze completely cooled muffins in an airtight container and reheat in the oven as needed.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 170
- Sugar: 2g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
