These Jalapeño Cheddar Cornbread Bites make the perfect topping for soups and salads!
In the fall and winter I love to make lots of soups and chilis, and 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 I originally made these cornbread bites to go with my Amber Turkey Chili recipe, however I got asked about them a lot so decided to create a separate post.
In addition to being a great topping for any type of chili, they also go really well with many different soups or side for a meal. 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. I’ve also been known to eat them all by themselves, with a bit of butter and drizzled with a little honey, as an afternoon snack!!
things 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.
- 2 1/2 cups Bob's Red Mill cornbread mix
- 1 large egg
- 1 1/4 cups water
- 2 tbsp oil I use safflower oil
- 1 cup grated sharp cheddar cheese
- 1 tbsp finely diced jalapeño
Preheat oven to 375 degrees. Spray two mini muffin tins (24 muffins) with coconut oil spray.
In a medium mixing bowl combine the cornbread mix, egg, water and oil. Mix with a whisk until well combined. Add the cheddar cheese and jalapeño; mix well.
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 golden brown.
Remove from oven and let cool. Use immediately, or place in a freezer bag and freeze for up to 2 months.
Updated. Originally published October 2015.0