Chili Cornbread Muffins
Chili Cornbread Muffins are the perfect mash-up of two comfort food favorites—hearty chili and sweet, crumbly cornbread—all combined into a convenient handheld treat.
Ingredients
- 1 can chili any brand you like
- 1 Jiffy cornbread muffin mix
- 1 egg
- 1/2 cup milk
- 1/4 cup shredded cheddar
- 1/2 cup sour cream
- 2 fresh jalapeños chopped
Instructions
- Blend the cornbread mix, eggs and milk in a bowl and fill lined muffin cups to 2/3 full. Bake per package instructions (400° F(200°C) for 15-20 minutes). Allow to cool slightly on a wire rack.
- While the muffins are baking, heat the chili in a pot over medium heat.
- Using a sharp knife, cut around the inside of the muffin to remove about 1” of muffin from the center. You need a large enough well to put the chili.
- Fill the wells in the muffins with the chili.
- Top each with a little bit of cheese, a dollop of sour cream and jalapeño. Serve warm or at room temperature.
Nutrition
Calories: 49kcalCarbohydrates: 1gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 27mgSodium: 84mgPotassium: 47mgFiber: 0.1gSugar: 1gVitamin A: 196IUVitamin C: 1mgCalcium: 50mgIron: 0.1mg
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