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
- 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 with onions if desired. Serve immediately.
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JMagGuthrie - 28 Dec 2012
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Topic revision: r1 - 2012-12-28 - JMagGuthrie