Ever since I’ve been making chili, I’ve made these complimentary Jalapeño Cheddar Cornbread Muffins. The warm, comforting bowl of meaty stew and these fluffy, flavorful bites of cheesy cornbread are the perfect pairing. While I usually never make one without the other (they’re a package deal), these muffins do pair really well with so many other meals. I’ve taken them to traditional Thanksgiving dinners or potlucks with a mishmash of food themes.
This is such a simple, one-bowl recipe; all you have to do is mix up all the ingredients till they’re combined then scoop the batter into the muffin tin. I normally use a full-size muffin tin, but this last time, I opted to double the recipe and make a combination of both full-size and mini muffins. It was nice having the option and both sizes were appreciated; the minis were especially baby-friendly. No matter the size, the end result is a soft, yet hearty muffin that’s ever so slightly sweetened with honey-kissed flavor balanced with the cheesy, peppery bite of oven-tamed jalapeños (there’s something about that butter 🤤). It’s an irresistible combination that you can enjoy even by itself or topped with a smear of butter (yes more) and a drizzle of honey.
Serve these babies alongside a pot of Classic Chili for the ultimate comfort food experience. They’re a hit every time they grace a meal spread and are so easy to make, they’ll become part of your wheelhouse for special events and weeknight dinners alike.
