Looking for a fun, bite sized appetizer that’s perfect for fall? You’ve got to try my Upside Down Jalapeño Cornbread Bites! They come together quickly and have a spicy kick. The sharp cheddar cheese and fresh corn kernels add lots of flavor, so they can be enjoyed as a holiday appetizer or a cozy side dish. Drizzle with honey and enjoy.
The holidays are coming up quick, and although these Upside Down Jalapeño Cornbread Bites can be enjoyed anytime of the year, they are especially perfect for Thanksgiving, Christmas or even New Years. They’re quick to prepare and can even be made ahead of time. If you like a little heat, you’ve got to try these cozy appetizers. Serve with honey for snacking, or enjoy with a warm bowl of chili.
Why You’ll Love This Bite Sized Appetizer Recipe
- Great for the holidays – These spicy cornbread bites are flavorful and cozy, making them perfect for the Thanksgiving table this year. Enjoy as an appetizer or side dish. They’re also great alongside a weeknight chili dinner.
- Comes together quickly – Cornbread isn’t a traditional bread recipe that requires kneading or rising. It comes together quickly by mixing all the ingredients in a bowl and then baking in the oven for only about 15 minutes.
- Can be prepped ahead of time – Cornbread bites can be made up to 2 days in advance, and stored in an air-tight container in the refrigerator until ready to serve. That way, you don’t have to stress about baking them the day of, when oven space is limited.
Jalapeño Cornbread Bite Recipe Tips
- Use pickled jalapeños – You can make these jalapeño cornbread bites using fresh jalapeños or pickled jalapeños. Fresh tend to be a little spicier, so if you want them more mild, I would suggest using the pickled ones.
- Slice jalapeños thinly – These cornbread muffins don’t cook for very long in the oven, so if you want the jalapeño to be more cooked, I would suggest slicing them really thinly. This way, they have a better chance of caramelizing in the pan.
- Make them into larger muffins – I used a mini muffin tin for this recipe because I wanted them to be bite sized, but you can easily make them in a regular sized muffin tin. Just add a few extra sliced jalapeños and bake for about 10 more minutes.
- Add honey – If you want extra sweetness, you can drizzle a little honey in, at the same time you add the melted butter to the muffin tin.
Cornbread Bite Recipe Ingredients
- Jalapeño – You can use either fresh or pickled jalapeños in this recipe. If using pickled ones, make sure to blot them with a napkin to soak up excess juice.
- All-Purpose Flour – I used regular all-purpose flour for this cornbread. If you want to make this recipe gluten-free, you can use a good all-purpose GF flour blend.
- Cornmeal – I use finely ground cornmeal for this recipe. You should be able to find cornmeal in the baking aisle; make sure to avoid a cornbread mix.
- Sugar – I used white granulated sugar for this cornbread recipe, but you can play around with using brown sugar if you prefer.
- Baking Powder and Salt – Baking powder helps the cornbread become nice and fluffy. The salt helps flavor the cornbread.
- Eggs – You need two large eggs for this recipe. You can easily use a vegan egg substitute if you make this cornbread vegan.
- Melted Butter + Oil – I prefer using a combination of melted butter and oil in my cornbread because the butter adds flavor, while the oil keeps the cornbread nice and moist. You can use all melted butter or all oil, if you prefer.
- Buttermilk – Buttermilk helps make the cornbread super moist, but milk (dairy or non-dairy) can be substituted if needed.
- Corn – I like to add fresh corn to my cornbread because it helps keep it moist and gives a nice pop of flavor that reinforces that corn flavor.
- Cheese – I added small cubes of extra sharp cheddar cheese, because I love the flavor, but you can use any type of cheese you like.
How To Make Upside Down Jalapeño Cornbread Bites
- Preheat oven to 350 degrees F. To a large mixing bowl add flour, cornmeal, baking powder, and salt. Whisk everything together, then create a small well in the middle. Next, add the eggs, melted butter, oil, and buttermilk. Mix everything well with a large mixing spoon, rather than using an electric mixer.
- Let the cornbread batter sit in the bowl for about 10 minutes. This will allow the flour and cornmeal to hydrate and the baking powder to start working. After 10 minutes, add the corn kernels and diced cheese and gently fold them in.
- Prepare the muffin pan while the batter is resting. Lightly grease a mini muffin tin with either oil or butter. Add about 1/4 teaspoon of melted butter to the bottom of each spot and then add in one sliced jalapeño. Top each jalapeño with about 3/4 tablespoon of the cornbread batter. If you overfill them, the top will rise a little bit and they won’t quite be bite sized anymore.
- Bake the cornbread until it is golden brown on top and an inserted toothpick comes out clean, about 10-15 minutes. Allow muffins to rest in the pan for at least 15 minutes before trying to remove. Use a knife to loosen each one before removing from the pan. Enjoy immediately, or store in an air-tight container until ready to serve. Top with butter and a drizzle of honey, if desired.
Recipe Frequently Asked Questions
- Make this recipe gluten-free by using your favorite all-purpose GF flour mix.
- Make this recipe vegan by using dairy-free milk, egg substitute, and dairy-free butter.
- Is this jalapeño cornbread spicy? It depends on how spicy your jalapeños are. If you don’t want much heat, I would recommend slicing them really thinly, or using a pickled jalapeño that is less spicy.
- Can these cornbread bites be frozen? Yes, allow cornbread to cool fully and then pack it into an air-tight, freezer-friendly container. Freeze cornbread for up to 3 months.
- How long does leftover cornbread last? If stored in an air-tight container in the refrigerator, leftovers should last about 5 days.
- How should these jalapeño cornbread bites be enjoyed? You can enjoy them as an appetizer, topped with butter and honey, or you can serve as a side dish with a bowl of chili, or soup.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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Upside Down Jalapeño Cornbread Bites
- Total Time: 45 minutes
- Yield: 72 1x
- Diet: Vegetarian
Description
Looking for a fun, bite sized appetizer that’s perfect for fall? You’ve got to try my Upside Down Jalapeño Cornbread Bites! They come together quickly and have a spicy kick. The sharp cheddar cheese and fresh corn kernels add lots of flavor, so they can be enjoyed as a holiday appetizer or a cozy side dish. Drizzle with honey and enjoy.
Ingredients
Scale
- 1 cup all purpose flour*
- 1 cup cornmeal
- 2/3 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup melted butter, cool before adding
- 2 tablespoons neutral flavored oil, like canola
- 3/4 cup sweet corn kernals
- 3/4 cup small diced sharp cheddar cheese (I like to dice mine into really small pieces, similar to the corn kernels)
- Sliced Jalapeños, fresh or pickled** (You’ll want one slice for each bite you are making)
- Extra melted butter for baking
Instructions
- Preheat oven to 350 degrees F. To a large mixing bowl add flour, cornmeal, baking powder, and salt. Whisk everything together, then create a small well in the middle. Next, add the eggs, melted butter, oil, and buttermilk. Mix everything well with a large mixing spoon, rather than using an electric mixer.
- Let the cornbread batter sit in the bowl for about 10 minutes. This will allow the flour and cornmeal to hydrate and the baking powder to start working. After 10 minutes, add the corn kernels and diced cheese and gently fold them in.
- Prepare the muffin pan while the batter is resting. Lightly grease a mini muffin tin with either oil or butter. Add about 1/4 teaspoon of melted butter to the bottom of each spot and then add in one sliced jalapeño. Top each jalapeño with about 3/4 tablespoon of the cornbread batter. If you overfill them, the top will rise a little bit and they won’t quite be bite sized anymore.
- Bake the cornbread until it is golden brown on top and an inserted toothpick comes out clean, about 10-15 minutes. Allow muffins to rest in the pan for at least 15 minutes before trying to remove. Use a knife to loosen each one before removing from the pan. Enjoy immediately, or store in an air-tight container until ready to serve. Top with butter and a drizzle of honey, if desired.
Notes
*Scoop the flour straight from the package and then level it off.
**If using pickled jalapeño slices, make sure to blot off any excess liquid with a paper towel.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
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