Chili Cornbread Cupcakes

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 Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed
• 2 cans (15 oz each) chili withOUT beans
• 3/4 cup shredded Cheddar cheese (3 oz)
• 1 onion, chopped

Prep

1. Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.
2. 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.
3. 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 with onions if desired. Serve immediately.

-- JMagGuthrie - 28 Dec 2012