Calling all cornbread lovers! Healthy and wholesome, these simple mini Jalapeño Cornmeal Drop Biscuits are SO addicting! Perfectly tender and filled with jalapeño and cornmeal goodness, they make for excellent cornmeal dippers in your favorite chilis or soups.  Slightly sweet with a crisp exterior and fluffy interior they are full of flavor making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free and no highly processed ingredients.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is our fantastic Jalapeño Cornmeal Drop Biscuits.  You won’t believe how easy they are to make and how delicious they taste!  Simple ingredients and baked to pure yumminiess, they are absolute perfection in soups and chilis alike. We absolutely loved them in our Three Bean Chili – recipe coming this Friday!

Stop Eating Those!!!

We know Dad loved them since we couldn’t get him to stop sneaking off with them as a snack before we could shoot them.  He said they didn’t need to be in a soup or chili, he loved to snack on them just as they are.  He said they were delicious!

Jalapeño or No Jalapeño

We made these drop biscuits both with jalapeños and without jalapeños.  They are delicious either way, but of course, you know us, we love Southwestern food, so it was “jalapeno” for the win.  Please note that these cornmeal drop biscuits are slightly drier than cornbread as their intended use was to be like a “crouton” for soups and stews.   They hold up really well and work perfectly with chilis, stews, and soups. If you are looking for a more traditional cornbread type recipe, try our Jalapeño Corn Muffins, so DELISH!!!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  This recipe can be made in about 20 minutes which really helps speed things up in the kitchen.

These Jalapeno Cornmeal Dumplings can be paired with so many other Southwestern dishes.  It makes for an excellent chili topper or simply as a yummy snack.  We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

If you try these tasty biscuits, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Baking sheet

Jalapeno Cornmeal Drop Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 8 Minutes
• Cook Time: 12 Minutes
• Total Time: 20 Minutes (+ cooling time)
• Yield: 16-19 biscuits 1x
• Category: Sides
• Method: Oven
• Cuisine: Southwestern

Print Recipe

Pin Recipe

---

Description

Calling all cornbread lovers! Healthy and wholesome, these simple mini Jalapeño Cornmeal Drop Biscuits are SO addicting! Perfectly tender and filled with jalapeño and cornmeal goodness, they make for excellent cornmeal dippers in your favorite chilis or soups.  Slightly sweet with a crisp exterior and fluffy interior they are full of flavor making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free and no highly processed ingredients.

---

Ingredients

Scale 1x2x3x

• 1 jalapeño pepper, seeded, very fine dice (optional)
• ¾ cup + 1 Tablespoon cornmeal
• 2 Tablespoons almond flour (or flour of choice) *
• 2 Tablespoons unsweetened plain plant milk
• 1 ½ teaspoons baking powder
• 2 Tablespoons almond butter
• 1 Tablespoon organic maple syrup
• 2 Tablespoons organic unsweetened applesauce (+/-)
• ½ teaspoon apple cider vinegar
• ¼ teaspoon sea salt (+/- to taste) *

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350 F.
2. Line a baking sheet with a silicone baking mat or parchment paper, set aside.
3. Place the dry ingredients (cornmeal, flour, baking powder, and sea salt) into a bowl, whisk to combine.
4. Add the almond butter, plant milk, applesauce, apple cider vinegar, and maple syrup to the dry ingredients. Mix until well combined. Then add the finely diced jalapeno peppers, mix to combine. The dough should be able to hold together. It is a semi-wet dough but can still form a ball when gently rolled. If the dough does not hold a round shape in step 5 below, mix in a teaspoon or more of cornmeal.
5. Use a small cookie scoop or a rounded tablespoon to scoop up the dough, then gently roll the cornmeal dough into small balls and place them on the lined baking sheet.  Note:  These are a mini drop biscuit not the size of a normal biscuit.
6. Bake in a 350 F preheated oven for 12 minutes. Remove from the oven and allow to set on the baking sheet for 4 minutes before transferring to a cooling rack.
7. Serve warm as a treat or in your favorite chili or soup!

---

Notes

*Cornmeal Drop Biscuits:  These cornmeal drop biscuits are slightly drier than normal cornbread as they are used like a “crouton” in soups and chilis. If you are looking for a more traditional cornbread type recipe, try our Jalapeño Corn Muffins, so DELISH!!!

*Flour:  This recipe was designed to be gluten-free.  We do want to share that we did several kitchen tests with brown rice flour and oat flour, but we found that we could taste those flours in the cornmeal poppers and chose to go with a lighter flavored flour.

*Jalapeño Pepper: The jalapeño pepper is optional. It really adds nice flavor to the cornmeal drop biscuits.  Make sure you finely dice (just short of mincing) the jalapeño, so the cornmeal biscuits stick together nicely. Larger chunks of jalapeño pepper can cause the biscuit to not stick together. Do not place the jalapeño into a food processor, this tears up the jalapeño and causes it to release too much water, creating a soggy biscuit.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 16 to 19 mini drop biscuits

*Storage: Use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.