Between the wintry weather and the upcoming weekend of epic snacking and sporting, if there’s one food that’s been on our minds, it’s been chili—hot, spicy, belly-filling chili. That’s what made today the perfect day for our first-ever Charity Chili Challenge (you can still get tickets, by the way). Whether you’re trying to replicate our celebrity chefs’ award-winning chili, or whipping up a batch of your own secret recipe, every good bowl deserves a side like fresh-baked cornbread. We sorted through a collection of recipes so you wouldn’t have to, and think these jalapeño cheddar cornbread muffins are the perfect accompaniment to your next bowl of chili.
Jalapeño Cheddar Cornbread Muffin Ingredients
1 cup cornmeal
1/3 cup sugar
1/2 cup unsalted butter, melted
2 large eggs
3/4 cup all-purpose flour
2 -1/2 teaspoons baking powder
1/2 teaspoon salt
1 15 oz can creamed corn
1 cup sour cream
1 cup shredded cheddar cheese
1 jalapeno pepper, seeded and diced plus slices for garnish
Jalapeño Cheddar Cornbread Muffin Directions
Preheat your oven to 400° F, and while it heats, spray a muffin pan with non-stick cooking spray.
In a large mixing bowl, combine the cornmeal, sugar, and melted butter. Stir until it forms into a thick batter. Add the eggs, and mix until thoroughly combined.
In a separate bowl, combine the flour, baking powder, and salt. Take the dry mixture and gradually mix it into the cornmeal batter in the first bowl.
Add the creamed corn and sour cream to the new mixture, and stir until just combined; then fold in the cheddar cheese and diced jalapeño peppers.
Use an ice cream scooper to fill each muffin cup with the muffin batter, then top each muffin with a slice of jalapeño.
Bake for 16 to 19 minutes, or until the tops are golden brown and a toothpick comes out clean.
Enjoy with a big bowl of chili!