The Best Chili and Jalapeño Cheddar Cornbread Minis Recipe

These Chili and Jalapeño Cheddar Cornbread Minis bring a bold twist to traditional cornbread. Infused with sharp cheddar, spicy jalapeños, and smoky chili powder, each mini muffin delivers a punch of flavor in a perfectly portioned bite. Whether served as a side to soup or chili or enjoyed on their own as a snack, these savory treats are a delicious balance of heat, cheese, and cornmeal goodness.

Why You’ll Love This Recipe

Spicy and Savory – Jalapeños and chili powder add just the right amount of kick.
Cheesy in Every Bite – Melted cheddar gives richness and depth.
Perfectly Portioned – Mini muffins make it easy to enjoy without overindulging.
Quick and Easy – Ready in under 30 minutes from start to finish.

Ingredients

• ¾ cup yellow cornmeal
• ½ cup whole wheat flour or all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp chili powder
• 1 cup unsweetened almond milk or low-fat milk
• 1 egg
• 1 tbsp honey or sugar-free maple syrup
• 1 tbsp olive oil
• ½ cup shredded reduced-fat cheddar cheese
• 1 jalapeño, finely chopped (remove seeds for less heat)
• Optional: ¼ cup corn kernels for added texture

Instructions

1. Preheat and Prep
Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin or line with mini paper liners.

2. Mix Dry Ingredients
In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and chili powder.

3. Mix Wet Ingredients
In a separate bowl, whisk together milk, egg, honey, and olive oil until smooth.

4. Combine and Fold
Pour the wet mixture into the dry and stir until just combined. Fold in cheddar cheese, jalapeños, and corn (if using).

5. Fill and Bake
Spoon batter into the prepared mini muffin cups, filling each about ¾ full. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and Serve
Let muffins cool slightly in the tin before transferring to a wire rack. Serve warm or at room temperature.

Nutritional Information (Per Mini Muffin)

Calories: 60
Protein: 2g
Fat: 2g
Carbohydrates: 8g
Sugar: 1g
Fiber: 1g

Tips for Success

• Don’t Overmix – Stir just until ingredients come together to keep muffins tender.
• Control the Heat – Remove jalapeño seeds and ribs for milder spice.
• Shred Your Own Cheese – For best melt and flavor, grate cheese fresh rather than using pre-shredded.
• Make a Double Batch – These freeze well for quick snacks or sides later.

Why This Recipe Works

These cornbread minis are loaded with bold flavor while keeping the portions smart. The chili powder and jalapeños provide just the right heat, while cheddar adds a creamy, melty contrast. Quick to make and easy to love, they’re a savory snack or side you’ll reach for again and again.

Chili and Jalapeño Cheddar Cornbread Minis are the perfect fusion of spicy and cheesy baked into a wholesome, bite-sized treat. Whether you’re serving them at a cookout, pairing with a cozy bowl of soup, or enjoying as a midday snack, they offer comforting flavor in every mini bite.