CHILI AND CORNBREAD CUPCAKES

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Chili and Cornbread Cupcakes image

These savory cupcakes are really easy to put together and fun to serve.

Provided by @MakeItYours

Number Of Ingredients 11

1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
3 tablespoons milk
2 tablespoons butter, melted
1/4 teaspoon chili powder
1 egg
1/3 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed
2 cans (15 oz each) chili with beans
3/4 cup shredded Cheddar cheese (3 oz)
6 tablespoons sour cream
1/4 cup corn chips
1/4 cup sliced green onions (4 medium)

Steps:

  • Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.
  • In medium bowl, stir cornbread mix, milk, melted butter, chili powder and egg just until moistened. Fold in corn. Spoon about 1 tablespoon cornbread mixture into each muffin cup. Top each with about 3 tablespoons chili.
  • Bake 18 minutes; sprinkle each with 2 teaspoons cheese; bake 1 to 2 minutes or until cheese is melted. Let stand 5 minutes; remove from pan and top each with dollop of sour cream. Sprinkle with corn chips and green onions. Serve immediately.

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