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Easy Jalapeño cornbread bites

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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