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Muffin-Tin Chicken Chili Cornbread Cups
Muffin-Tin Chicken Chili Cornbread Cups
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Prep Time:
30 minutes
Total Time:
50 minutes
Savory cornbread chili cups, perfect for any occasion!
Ingredients:
  • 3 tablespoons butter, melted
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1/3 cup milk
  • 1 egg
  • 2 teaspoons chili powder
  • 2 cups shredded Mexican 4-cheese blend (8 oz)
  • 1/2 cup chopped cooked chicken
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 3 green onions, sliced, white and green parts separated
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/4 cup sour cream
Instructions:
  • Preheat oven to 400°F. Use 1 tablespoon of melted butter to brush 12 regular-size muffin cups.
  • In a medium bowl, mix together cornbread mix, milk, 2 tablespoons melted butter, egg, and 1 teaspoon chili powder until well combined. Fold in 1 cup of cheese. Fill each muffin cup halfway with the batter.
  • Combine the remaining 1 teaspoon of chili powder, the remaining 1 cup of cheese, chicken, chiles, green onion whites, and red pepper in a medium bowl. Place 1 teaspoon of the mixture into the center of each muffin cup on top of the cornbread batter. Press the chicken mixture down gently. Finish by spooning an additional 1 tablespoon of the chicken mixture onto the center of each cup.
  • Bake until cornbread edges are golden brown and chicken mixture is heated through, about 12 to 15 minutes. Let cool for 5 minutes, then gently slide a knife around each muffin and lift out. Garnish with sour cream and green onion greens before serving warm.

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