Green Chili Cornbread Bites Recipe

Preheat and prepare tin

Preheat oven to 375°F (190°C). Grease a mini muffin tin (about 24 cups) with nonstick spray or brush with melted butter; set aside.

In a large bowl whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and kosher salt until evenly combined.

In a separate bowl whisk the milk, egg, and melted butter until homogenous.

Pour the wet mixture into the dry ingredients and stir just until combined — do not overmix. Fold in the drained diced green chiles and finely diced jalapeño so they are evenly distributed.

Spoon batter into the prepared mini muffin tin, filling each cup about 2/3 full. This recipe should make approximately 20–24 bites depending on tin size.

Using a small teaspoon or a piping bag, add about 1/2 teaspoon of soft goat cheese into the center of each batter-filled cup, gently pressing it slightly into the batter so the batter surrounds it. Do not mix the goat cheese into the batter — it should form a creamy pocket.

Bake in the preheated oven for 12–15 minutes, or until edges are golden and a toothpick inserted into the cornbread (not the cheese) comes out clean. Rotate the pan halfway through baking for even color.

Remove from oven and allow the mini cornbread bites to cool in the pan for 5 minutes, then transfer to a wire rack to cool another 5–7 minutes before topping.

While the bites bake, make the whipped honey butter: in a small bowl or the bowl of a mixer, whip the softened unsalted butter with the honey and flaky sea salt until smooth and slightly fluffy (about 1–2 minutes by hand or 30–45 seconds with a mixer). Taste and adjust honey or salt to preference.

To assemble: place warm cornbread bites on a platter. Spoon about 1/2 teaspoon of jalapeño jam on top of each bite directly over the goat cheese pocket. Finish each bite with a small dollop (about 1/4 teaspoon) of whipped honey butter. If desired, sprinkle a few thinly sliced chives over the bites for color and a mild onion note.

Serve warm or at room temperature. The combination of tangy goat cheese, sweet-spicy jalapeño jam, and honeyed butter is best enjoyed the same day; store leftovers in an airtight container in the refrigerator for up to 2 days and rewarm briefly before serving.