These jalapeño cornbread bites deliver a delightful spicy-sweet flavor in perfect two-bite portions. Made from scratch with cornmeal, fresh jalapeños, and optional sharp cheddar cheese, they’re golden brown with tender interiors. They bake in just 15 minutes and are ideal for parties, game day spreads, or alongside a comforting bowl of chili.

I first fell for the charm of mini cornbread muffins during a fall potluck years ago. A friend brought a basket of these warm, cheesy bites, and they vanished before the main dishes. I’ve since perfected my own version, balancing the jalapeño’s gentle heat with the cornbread’s inherent sweetness. They pair wonderfully with my cheesy garlic bliss bread for a savory spread or with a simple homemade dinner rolls recipe for variety. I love serving them straight from the oven when the cheese is still wonderfully gooey.

What You’ll Need for Jalapeño Cornbread Bites

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Creative Ways to Customize Your Bites

• Extra Cheesy Version: Increase the cheddar to ¾ cup or add a mix of Monterey Jack and cheddar for more gooey goodness.
• Bacon-Jalapeño Combo: Fold in ½ cup of cooked, crumbled bacon for a smoky, savory twist that’s always a hit.
• Sweet and Spicy: Add ⅓ cup of canned corn kernels (drained) for pops of sweetness that contrast the jalapeño heat.

My Pro Tips for Perfect Bites

• Don’t Overmix the Batter: Stir the wet and dry ingredients until just combined; a few lumps are fine and prevent toughness.
• Use Room Temperature Ingredients: This helps the batter emulsify properly for a more even texture and better rise.
• Grease the Pan Well: Use non-stick spray or butter generously to ensure your mini cornbread muffins release easily.
• Test for Doneness: The bites are ready when golden and a toothpick inserted comes out clean or with a few moist crumbs.

How to Store and Reheat Your Cornbread

• Store: Keep leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freeze: Place cooled bites in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months.
• Reheat: Warm in a 350°F oven for 5-10 minutes or in the microwave for 15-20 seconds until heated through.
• Make-Ahead Tip: The dry ingredients can be mixed and stored in an airtight container at room temperature several days ahead.

Frequently Asked Questions

More Appetizer Recipes You’ll Enjoy

• Cheesy Garlic Rolls
• Reindeer Brownie Bites
• Peach Upside-Down Cakes
• Pecan Pie Muffins

Why These Jalapeño Cornbread Bites Become a Favorite

With their golden crust and tender interior, these jalapeño cornbread bites offer the perfect balance of sweet, spicy, and savory flavors. They’re incredibly easy to make from scratch and always disappear quickly at gatherings. I hope this recipe brings as much joy to your table as it has to mine.

Jalapeño Cornbread Bites

Try these easy jalapeño cornbread bites – spicy, cheesy mini muffins ready in 35 minutes. Perfect appetizer or snack with fresh jalapeños and cheddar.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 24 bites

Calories 85 kcal

Equipment

• mixing bowl
• whisk
• oven
• mini muffin tin
• spatula
• knife
• cutting board
• measuring cups
• measuring spoons

Ingredients

  

Dry Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt

Wet Ingredients

• 1 large egg at room temperature
• 3/4 cup whole milk at room temperature
• 1/4 cup unsalted butter melted and slightly cooled

Add-ins

• 2 medium fresh jalapeños seeds and membranes removed, finely chopped
• 1/2 cup shredded sharp cheddar cheese optional

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 24-cup mini muffin tin with butter or non-stick cooking spray, or line with paper mini muffin liners.
• In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined and no lumps remain.
• In a separate medium bowl, whisk the large egg until it is slightly frothy. Then, add the room temperature whole milk and the melted and slightly cooled unsalted butter, stirring until all the wet ingredients are thoroughly combined.
• Pour the wet ingredients mixture into the dry ingredients. Stir with a spoon or spatula until just combined. The batter will be thick and slightly lumpy; be careful not to overmix.
• Gently fold the finely chopped jalapeños and the shredded sharp cheddar cheese (if you are using it) into the batter until they are evenly distributed throughout.
• Divide the batter evenly among the prepared mini muffin cups, filling each cup about two-thirds full.
• Bake for 14 to 16 minutes, or until the cornbread bites are golden brown around the edges and a wooden skewer or toothpick inserted into the center comes out clean.
• Allow the cornbread bites to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Be careful not to overmix the batter. Letting the bites cool in the tin for 5 minutes helps them firm up.

Keyword cornbread, easy, jalapeño, muffins