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mini cornbread muffins flecked with cheddar and jalapeño piled on a plate, wide horizontal shot, golden tops, rustic napkin, warm natural light, shallow depth of field, landscape orientation

Jalapeño Cheddar Cornbread Bites

Sharp cheddar and jalapeño moist mini cornbread muffins.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup cornmeal
  • 1 cup flour
  • 1 cup shredded cheddar
  • 2 jalapeños diced
  • 1 cup milk
  • 2 eggs
  • 1/3 cup melted butter

Method
 

  1. Heat oven to 400F and grease a mini muffin tin.
  2. Whisk cornmeal, flour, a teaspoon of baking powder, and a pinch of salt.
  3. Stir in milk, eggs, and melted butter until just combined.
  4. Fold in the cheddar and diced jalapeños.
  5. Spoon the batter into the muffin cups and bake 15 to 18 minutes until golden.
  6. Cool slightly before serving.

Notes

Leave the seeds in one jalapeño if you want a little extra kick.