Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (150 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt, 1/2 tsp garlic powder
- 1 1/2 tsp chili powder, 1/4 tsp smoked paprika
- 2 large eggs
- 1 1/4 cups (295 ml) buttermilk
- 1/4 cup (55 g) unsalted butter, melted
- 2 tbsp neutral oil (canola or vegetable)
- 1 cup (about 4 oz / 115 g) sharp cheddar, shredded
- 4 oz (115 g) cheddar, cut into 12 cubes
- 2 fresh jalapeños, finely diced (plus extra rings for topping)
- 1/2 cup (120 g) canned diced green chiles, drained
Do This
- 1. Preheat oven to 400°F (200°C). Line or grease a 12-cup muffin tin.
- 2. Whisk cornmeal, flour, sugar, baking powder, salt, garlic powder, chili powder, and smoked paprika in a large bowl.
- 3. In another bowl, whisk eggs, buttermilk, melted butter, and oil. Pour into dry ingredients and stir just until combined.
- 4. Fold in shredded cheddar, diced jalapeños, and green chiles; do not overmix.
- 5. Fill each muffin cup about 1/3 full with batter, press in a cheddar cube, then cover with more batter to about 3/4 full. Top with a jalapeño slice if desired.
- 6. Bake 15–18 minutes until golden and a toothpick (avoiding cheese pocket) comes out with just a few moist crumbs.
- 7. Cool 5 minutes in the pan, then transfer to a rack. Serve warm for the meltiest centers.
Why You’ll Love This Recipe
- All the cozy, game-day flavors of chili and cheese packed into tidy, handheld cornbread muffins.
- Melty cheddar centers and jalapeño heat in every bite, without messy bowls or drips.
- One-bowl batter, simple ingredients, and 30–40 minutes from start to snack.
- Easy to customize: make them mild or spicy, add bacon, or bake as minis for a party platter.
Grocery List
- Produce: 2–3 fresh jalapeños
- Dairy: Sharp cheddar cheese block (8 oz / 225 g), buttermilk, unsalted butter, 2 large eggs
- Pantry: Yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, garlic powder, chili powder, smoked paprika, canned diced green chiles, neutral oil (canola or vegetable), nonstick cooking spray or muffin liners
Full Ingredients
Cornbread Batter
- 1 cup (150 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp garlic powder
- 1 1/2 tsp chili powder (adjust to taste)
- 1/4 tsp smoked paprika
- Optional: 1/4 tsp ground cumin for extra chili flavor
Wet Ingredients
- 2 large eggs, at room temperature if possible
- 1 1/4 cups (295 ml) buttermilk, at room temperature
- 1/4 cup (55 g) unsalted butter, melted and slightly cooled
- 2 tbsp neutral oil (such as canola or vegetable)
Cheese, Chiles, and Jalapeños
- 1 cup (about 4 oz / 115 g) sharp cheddar cheese, coarsely shredded
- 4 oz (115 g) cheddar cheese, cut into 12 equal cubes (about 1/2 inch each) for the melty centers
- 2 fresh jalapeños, finely diced (seeds and membranes removed for mild, or left in for extra heat)
- Optional garnish: 1 additional jalapeño, thinly sliced into rings for topping
- 1/2 cup (120 g) canned diced green chiles, well drained
For the Pan
- Nonstick cooking spray or softened butter, for greasing muffin cups (if not using liners)
- Optional: 12 paper muffin liners
Step-by-Step Instructions
Step 1: Preheat the oven and prep your pan
Preheat your oven to 400°F (200°C) with a rack in the middle position. Prepare a standard 12-cup muffin tin by either lining the cups with paper liners or generously greasing each cup with softened butter or nonstick cooking spray. These muffins have melty cheese inside, so a well-prepped pan makes them much easier to release cleanly.
Step 2: Prep the cheese and jalapeños
Shred 1 cup (about 4 oz / 115 g) sharp cheddar using the large holes of a box grater and set aside. Cut the remaining 4 oz (115 g) cheddar into 12 equal cubes, about 1/2 inch each; these will form the gooey centers. Pat the cubes dry with a paper towel if they are very moist, which helps reduce excess bubbling or leaking.
Finely dice 2 fresh jalapeños. For a milder muffin, slice them open and scrape out the seeds and white membranes before dicing. For more heat, leave in some or all of the seeds and membranes. If you want to garnish the tops, thinly slice an additional jalapeño into rounds and set aside. Drain the 1/2 cup (120 g) canned diced green chiles very well so they do not water down the batter.
Step 3: Mix the dry ingredients
In a large mixing bowl, whisk together the 1 cup (150 g) cornmeal, 1 cup (125 g) flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 tsp garlic powder, 1 1/2 tsp chili powder, and 1/4 tsp smoked paprika. If using, add the 1/4 tsp ground cumin. Whisk until everything is evenly combined and there are no streaks of spices. This step helps distribute the leavening and flavorings so each muffin rises evenly and tastes balanced.
Step 4: Mix the wet ingredients and combine
In a separate medium bowl or large measuring jug, whisk together the 2 eggs, 1 1/4 cups (295 ml) buttermilk, 1/4 cup (55 g) melted butter, and 2 tbsp neutral oil until smooth and fully blended.
Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, fold gently until you no longer see dry flour. The batter will be fairly thick and slightly lumpy, which is perfect for tender cornbread. Do not overmix or the muffins may turn tough.
Fold in the shredded cheddar, diced jalapeños, and drained green chiles just until evenly distributed. Again, avoid heavy stirring; a light hand keeps the crumb soft.
Step 5: Fill the muffin cups with a cheesy center
Use a spoon or small scoop to add about 1 heaped tablespoon of batter to the bottom of each prepared muffin cup, spreading it slightly to cover the base. Press one cheddar cube gently into the center of each portion of batter, making sure it is not touching the bottom or sides of the tin.
Divide the remaining batter evenly among the cups, covering each cheese cube completely and filling the cups to about 3/4 full. If using jalapeño rings for garnish, press one gently into the top of each muffin. This not only looks appealing but also hints at the flavor inside.
Step 6: Bake, cool, and serve
Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the tops are golden, slightly domed, and spring back lightly when touched. To test doneness, insert a toothpick into the edge of a muffin (avoiding the cheesy center); it should come out with just a few moist crumbs but no wet batter.
Remove the pan from the oven and let the muffins cool in the tin for 5 minutes. This brief rest helps them firm up and release more easily. Carefully transfer the muffins to a wire rack to cool further, or serve warm while the cheddar centers are still beautifully melty. These are best enjoyed slightly warm but are delicious at room temperature and perfect for packing into a game-day spread.
Pro Tips
- Do not overmix the batter: Stop stirring as soon as the dry ingredients disappear. Overmixing develops gluten and can make the muffins dense instead of tender.
- Room-temperature ingredients bake better: Let eggs and buttermilk sit out for 15–20 minutes before mixing to help the batter come together smoothly and rise more evenly.
- Fully cover the cheese cubes: Make sure the batter completely surrounds each cube so the cheese melts into a pocket instead of leaking out onto the pan.
- Adjust the heat level: For mild muffins, remove all jalapeño seeds and membranes and use mild green chiles. For extra kick, leave in some seeds and add an extra 1/2 teaspoon of chili powder.
- Crispier edges, softer centers: For extra-crisp edges, skip the paper liners and grease the pan well. For softer sides, use liners.
Variations
- Extra-spicy chili-cheese muffins: Add an extra jalapeño, increase chili powder to 2 teaspoons, and include 1/4 teaspoon cayenne pepper. Use pepper jack cheese in place of some or all of the cheddar.
- Bacon-jalapeño upgrade: Fold 1/2 cup finely chopped, cooked crispy bacon into the batter along with the jalapeños and green chiles for a smoky, savory twist.
- Mini game-day bites: Bake the batter in a greased mini muffin tin with smaller cheese pieces. Reduce baking time to 10–12 minutes. Perfect for party platters and snacking.
Storage & Make-Ahead
Let the muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, wrap each muffin individually in plastic wrap or foil, place them in a freezer-safe bag, and freeze for up to 2 months.
To reheat, warm room-temperature or refrigerated muffins in a 325°F (165°C) oven for 8–10 minutes, or until heated through and the centers are soft again. From frozen, thaw at room temperature, then refresh in the oven. Avoid microwaving for too long, as it can make the cornbread rubbery; short 15–20 second bursts work best if you use a microwave.
Nutrition (per serving)
Approximate values per muffin (1 of 12): about 230 calories, 10 g protein, 13 g fat, 21 g carbohydrates, 1 g fiber, and 4 g sugar. Values will vary based on exact ingredients and brands used.
