ChiliCornbreadCupcakes < GuthrieFamily

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---++ 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.

-- Main.JMagGuthrie - 28 Dec 2012
Topic revision: r1 - 2012-12-28 - JMagGuthrie