Chili Cornbread Muffins
Chili Cornbread Muffins combine two comfort food favorites into one delicious, portable bite. These savory muffins are packed with hearty chili flavors, tender cornbread, and just the right amount of toppings.
They’re perfect for game day, potlucks, or an easy weeknight dinner alongside a bowl of soup. Each bite delivers the perfect balance of sweet cornbread and savory chili, making them a crowd-pleasing favorite.
Helpful Tips
- Use a thick chili – A thicker chili works best to prevent the muffins from becoming too soggy. If your chili is too liquidy, simmer it longer to reduce excess moisture.
- Grease your muffin tin well – Cornbread batter can stick, so be sure to grease the muffin cups generously or use parchment liners for easy removal.
- Let them cool slightly before serving – Allowing the muffins to cool for a few minutes helps them set, making them easier to remove from the pan and preventing them from falling apart.
You Might Also Like These
Chili Cornbread Muffins
Chili Cornbread Muffins are packed with hearty chili flavors, tender cornbread, and just the right amount of toppings.
Ingredients
- 1 can chili any brand you like
- 1 Jiffy cornbread muffin mix
- 1 egg
- 1/2 cup milk
- 1/4 cup cheddar cheese shredded
- 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
Tried this recipe?Let us know how it was!
Can these be frozen a day ahead with chlli filled but no topping?
[email protected]
Hi Carol! While we haven’t tried it with this recipe I think freezing it should work just fine. Make sure the cups are cooled completely before you wrap them up. Then just thaw in the refrigerator overnight and bake them until they are heated through.