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Chili and Cornbread Cupcakes
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Prep Time:
20 minutes
Total Time:
45 minutes
Delightful and simple savory cupcakes, perfect for sharing.
Ingredients:
  • 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 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)
Instructions:
  • Preheat oven to 400°F and line 18 regular-size muffin cups with foil baking cups.
  • Combine cornbread mix, milk, melted butter, chili powder, and egg in a medium bowl until just moistened. Gently fold in corn. Fill each muffin cup with 1 tablespoon of the cornbread mixture, then top with 3 tablespoons of chili.
  • Bake for 18 minutes, then sprinkle each with 2 teaspoons of cheese and bake for an additional 1 to 2 minutes until melted. Allow to rest for 5 minutes, then remove from pan and top with a dollop of sour cream, corn chips, and green onions. Serve hot.

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