If you’re looking for a showstopper side dish that packs bold flavors into bite-size perfection, Chili and Jalapeño Cheddar Cornbread Minis are the answer. These savory little wonders marry tender cornbread with gooey cheddar cheese, hearty chili, and a tempting kick from fresh jalapeños. Every mini muffin is golden on the outside, fluffy on the inside, and bursting with lively flecks of color and spicy aroma. They’re a guaranteed hit whether you serve them as a snack, at a cookout, or alongside a steaming bowl of chili.
Ingredients You’ll Need
Gathering ingredients for these cornbread minis is refreshingly straightforward. Each item brings something unique, helping to create those crave-worthy, savory bites everyone loves. Here’s a rundown of what you’ll need and why it matters:
- All-purpose flour: Gives our minis a pillowy, muffin-like crumb while supporting the cornbread’s structure.
- Yellow cornmeal: Adds quintessential cornbread flavor, sunshiny color, and that irresistible rustic texture.
- Baking powder: Boosts the rise, ensuring your minis are soft, airy, and never dense.
- Baking soda: Works with buttermilk to create an extra-tender, moist crumb.
- Salt: Just enough to balance sweetness and amp up all the other flavors.
- Buttermilk: The secret to tangy, moist cornbread with beautiful tenderness.
- Eggs: Bind everything together and help the minis puff up nicely in the oven.
- Unsalted butter, melted: Adds richness and a hint of classic buttery flavor (plus those crispy edges!).
- Shredded sharp cheddar cheese: Gives every bite its melty, cheesy pull and a savory edge.
- Canned chili (with or without beans): Brings hearty, comforting depth and a surprise burst of robust flavor.
- Jalapeños, finely chopped: Offer gentle heat or bold spice, depending on your taste and whether you leave in some seeds.
- Nonstick spray or muffin liners: Ensures your cornbread minis pop out clean and ready to enjoy—no sticking!
How to Make Chili and Jalapeño Cheddar Cornbread Minis
Step 1: Prep the Oven and Muffin Tin
Begin by preheating your oven to 375°F (190°C). While it’s warming, either generously grease a 12-cup muffin pan with nonstick spray or line it with paper muffin liners for easy, mess-free removal. This step sets the stage for perfectly baked Chili and Jalapeño Cheddar Cornbread Minis with crisp golden edges.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, yellow cornmeal, baking powder, baking soda, and salt. Whisk them together until they’re evenly blended. This ensures the leavening agents and salt are distributed throughout so that each mini comes out tender and full of flavor.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, eggs, and melted unsalted butter. Whisk until the mixture is smooth and homogenous, which helps guarantee a consistent crumb in your finished minis.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with your dry mixture. Use a spatula or wooden spoon to gently fold until you just see no streaks of dry flour. Try not to overmix—it’s okay if the batter looks a little lumpy, as this is key to keeping cornbread soft rather than tough.
Step 5: Add Cheese, Chili, and Jalapeños
Now, fold in the sharp cheddar cheese, canned chili, and finely chopped jalapeños. Every stir will dot your batter with gooey cheese pockets and colorful bursts of chili and green jalapeño. This is where the Chili and Jalapeño Cheddar Cornbread Minis really come to life!
Step 6: Fill and Bake
Spoon the batter evenly into each muffin cup, filling them about three-quarters of the way. If you want a little extra cheesy flair, sprinkle a pinch of cheddar atop each mini. Slide the pan into your hot oven and bake for 18 to 20 minutes. You’re looking for golden tops and a toothpick that comes out mostly clean from the center.
Step 7: Let Cool and Enjoy
Remove the muffin tin from the oven and set it on a wire rack. Let the minis cool slightly—about 5 minutes—so they finish setting, making them easier to remove and even more delicious to eat.
How to Serve Chili and Jalapeño Cheddar Cornbread Minis
Garnishes
A simple flourish can take your Chili and Jalapeño Cheddar Cornbread Minis from rustic to eye-catching. Try a sprinkle of extra chopped jalapeños, a dusting of fresh herbs like cilantro, or a drizzle of honey for a sweet-hot twist. Even a little extra melted cheese on top adds both flavor and flair.
Side Dishes
These minis are endlessly versatile. Serve them straight from the oven with a bubbling bowl of chili, alongside barbecue favorites like smoked brisket or pulled pork, or next to a fresh green salad to balance the heat. Their spicy-cheesy heartiness means they play well with bold, comforting dishes of all kinds.
Creative Ways to Present
For parties, stack these minis high on a rustic wooden board and label them with playful hand-written cards. For casual family dinners, stuff them in a breadbasket lined with a checkered cloth. You can even split them open and top with extra chili and a dollop of sour cream for a make-your-own mini cornbread bar.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extra Chili and Jalapeño Cheddar Cornbread Minis (though that’s no easy feat!), simply let them cool completely and store them in an airtight container at room temperature for up to two days or in the fridge for up to four days. They’ll stay moist and flavorful, perfect for snacking or tucking into lunchboxes.
Freezing
These minis are fantastic for freezing—just what you want for meal prepping or last-minute guests. Arrange the cooled minis in a single layer on a baking sheet and place in the freezer until solid, then transfer to a zip-top bag or airtight container. They’ll keep well for up to three months without losing their signature texture.
Reheating
To reheat, simply pop your Chili and Jalapeño Cheddar Cornbread Minis in a 300°F (150°C) oven for 8–10 minutes, or microwave on a plate for about 20–30 seconds per mini. This brings back their just-baked warmth and keeps the cheese melty and the interiors soft.
FAQs
Can I use fresh chili instead of canned?
Absolutely! If you have homemade chili on hand, feel free to use about half a cup. Just be sure most of the liquid is reduced—too much can make the minis soggy. You can customize with your favorite meat or vegetarian chili recipes.
Are these minis very spicy?
They’re perfectly adaptable! Removing the seeds and membranes from the jalapeños keeps them on the milder side, while leaving a few seeds in dials up the heat. You can always start with one jalapeño and add more to taste.
Can I make these gluten-free?
Yes, simply substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Check that your chili is gluten-free as well, and you’ll have delicious gluten-free Chili and Jalapeño Cheddar Cornbread Minis to share.
What kind of cheese works best?
Sharp cheddar is the classic choice for its bold flavor and meltability, but you can mix in Monterey Jack, pepper jack, or even a bit of crumbled feta for a fun twist. Just be sure to use a cheese that melts well for that dreamy gooeyness.
How do I make these more kid-friendly?
For little taste buds, choose a mild canned chili and use only one jalapeño with the seeds removed—or skip the jalapeño entirely. The cheesy, fluffy cornbread base is a sure winner with kids, especially when served warm with a dab of butter.
Final Thoughts
I can’t recommend these Chili and Jalapeño Cheddar Cornbread Minis enough. They’re proof that something simple and unfussy can truly wow a crowd—or make an everyday meal feel special. Give them a try and watch as everyone reaches for seconds (and maybe even thirds)!
Print
Chili and Jalapeño Cheddar Cornbread Minis Recipe
- Total Time: 35 minutes
- Yield: 12 mini cornbreads 1x
- Diet: Vegetarian
Description
These Chili and Jalapeño Cheddar Cornbread Minis are a savory and slightly spicy twist on classic cornbread. Packed with shredded cheddar, canned chili, and fresh jalapeños, these mini cornbreads are perfect for serving alongside soups, stews, or enjoying on their own. Easy to make and bursting with flavor, they are sure to become a new favorite in your recipe collection.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1/2 cup canned chili (with or without beans)
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
- Nonstick spray or muffin liners
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir just until combined.
- Add mix-ins: Fold in the shredded cheddar, chili, and chopped jalapeños.
- Fill muffin tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool slightly before serving.
Notes
- These mini cornbreads are great for freezing—just reheat in the oven or microwave.
- For extra flavor, sprinkle a bit of cheddar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cornbread
- Calories: 190
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
