These Jalapeño Cheddar Cornbread Bites make the perfect topping for chilis, soups and salads!
In the fall and winter I love making soups and chilis, as they are the perfect warm-up for a cool day. I like to come up with creative toppings to give them a little extra flair. I originally made these cornbread bites to go with my favorite chili recipe, however, I get asked about them a lot so decided to create a separate post to share the recipe.
In addition to being a great topping for any type of chili, these mini cornbread muffins also go really well with lots of different soups or as a side for just about any fall or winter meal.
Here’s what you’ll need to make these tasty cornbread bites:
Cornbread mix: My personal choice here is Bob's Redmill cornbread mix but you can use another brand if you prefer.
Egg: You’ll need one large egg.
Sharp Cheddar Cheese: I recommend using a block of cheese and grating it yourself.
Jalapeno: A little goes a long way here but I definitely don't recommend leaving this out of the recipe.
Safflower oil: Instead of using canola oil, I used safflower oil in this recipe. I've actually been using Chosen Foods Safflower oil a lot lately, as it is designed for higher heat cooking.
Making Cornbread Bites
Making these jalapeño cheddar cornbread bites couldn't be easier. You just mix everything up and then scoop the batter into mini muffin tins. Twelve minutes in the oven and you have a tasty treat!
Make the batter. Since you are using a cornbread mix instead of cornmeal, only a few additional ingredients are needed.
Bake the muffins. Scoop the batter into the prepared muffin tin and bake. Since these are mini cornbread muffins they will bake quite quickly.
Meal prep tip: You can make these muffins ahead of time and store them in a zip-top bag in the freezer for up to two months.
Add a simple green salad and you've got yourself an easy weeknight meal.
I've also been known to eat these all by themselves, slathered with a bit of butter and drizzled with a little honey, as an afternoon snack!!
things you may want for this recipe
Mini Muffin Pan – I love making mini muffins, they are great for a quick snack and good for portion control too. This pan also works great for mini quiches and other small tarts. They generally come in 12 or 24 muffins per pan.
Large Whisk – A whisk with a large head works well for stirring batter like this cornbread. I have several different sizes and types of whisks, as they are a super handy kitchen tool.
Jalapeño Cheddar Cornbread Bites
- 2 ½ cups Bob's Red Mill or other cornbread mix
- 1 large egg
- 1 ¼ cups water
- 2 tablespoons vegetable based oil, I use saflower oil
- 1 cup finely grated sharp cheddar cheese
- 1 tablespoon finely diced jalapeño
- Heat the oven. Preheat oven to 375°F. Spray two mini muffin pans (24 muffin cups) with coconut oil or other cooking spray.
- Make the batter. In a medium mixng bowl combine the cornbread mix, egg, water and oil. Mix with a whisk until well combined. Add cheddar cheese and jalapeño, mix well.
- Bake the muffins. Using a tablespoon sized cookie scoop, scoop the cornbread mix into the muffin pans. Bake for 12 minutes, until the edges begin to turn slightly golen brown.
- Cool. Remove from oven and let cool. Use immediately or place in a freezer bag and freeze for up to two months.