How about some {Cornbread} with that chili?

Guys, fall is officially upon us and lately, I feel like we may have skipped right through and entered into winter. While I don’t entirely enjoying being freezing cold, there are a few things I love about the changing weather, such as: wine nights by the fireplace, changing leaves or crockpot meals like Steve’s Carolina Reaper chili. And nothing goes better with chili than cornbread muffins!

These tender and sweet cornbread muffins are the perfect accompaniment to any Southern barbecue or Southwestern style dish that you are putting together this season. I recently tested them out at our company’s annual chili cook-off and they are a big hit!


Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings 12
Author Courtney & Steve


  • 3/4 cup Yellow Cornmeal
  • 1 1/4 cup All-purpose flour
  • 1 TBSP Baking Powder
  • 1/2 cup Sugar
  • 1 TSPN Salt
  • 2 Eggs
  • 2 TBSP Honey
  • 3/4 cup Milk (whole)
  • 1/2 cup Unsalted Butter melted & cooled
  • 2 cups Sharp Cheddar shredded
  • 1 Jalapeno optional


  1. Preheat the oven to 350°F degrees. Line a muffin pan with paper/silicone liners or spray with non-stick cooking spray. 

  2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.

  3. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended then add cheese. Do not overmix; it's okay if there are a few lumps. 

  4. Spoon batter evenly into the prepared muffin pan, filling each cup almost full. Add a sliced jalapeño onto if desired. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.

Recipe Notes

I like to use the mini muffin tins so that they're bite size!



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