Chili and Jalapeño Cheddar Cornbread Minis

That sounds delicious! Here’s a recipe for Chili and Jalapeno Cheddar Cornbread Minis that combines the heat of jalapeños and the savory flavor of cheddar with the heartiness of cornbread. These mini cornbreads are perfect for a cozy meal or as a fun appetizer!

Ingredients:

• For the Cornbread:

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1-2 fresh jalapeños, seeds removed and finely chopped
  • 1/2 cup cooked chili (optional, but adds flavor and moisture)

• For the Chili (if you don’t already have it made):

  • 1 lb ground beef (or turkey for a lighter version)
  • 1/2 onion, diced
  • 1 can diced tomatoes
  • 1 can kidney beans (or black beans)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Optional toppings: sour cream, green onions, or cilantro

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a mini muffin tin or use paper liners.

2. Prepare the Chili: If you don’t already have chili prepared, brown the ground beef (or turkey) in a pan with the diced onion. Add the chili powder, cumin, paprika, and salt/pepper to taste. Add the canned tomatoes and beans and simmer for 15-20 minutes to combine the flavors. Allow to cool slightly before using in the cornbread.

3. Make the Cornbread Batter:

   • In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
   • In another bowl, whisk together the buttermilk, melted butter, and eggs.
   • Stir the wet ingredients into the dry ingredients until just combined.
   • Gently fold in the shredded cheddar cheese and chopped jalapeños. If you want to add some chili directly to the cornbread, gently fold in about 1/2 to 1 cup of chili.

4. Fill the Muffin Tin: Spoon the cornbread batter into each mini muffin cup, filling each about 3/4 full. You can add a small spoonful of cooled chili into the center of each mini cornbread if you like, then top with more cornbread batter to cover.

5. Bake: Bake for 12-15 minutes or until the cornbread is golden and a toothpick inserted into the center comes out clean.

6. Serve: Let the cornbread minis cool for a few minutes before serving. Top with additional chili, a dollop of sour cream, or fresh cilantro if desired.

Enjoy these cheesy, spicy little cornbread treats with a bowl of chili, or on their own as a snack!