Chili and Cornbread Cupcakes |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Recipe is from Bisquick. Ingredients:
1 (6 1/2 ounce) envelope betty crocker cornbread 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, thawed (from 12-oz bag) |
2 (15 ounce) cans chili with beans |
3/4 cup shredded cheddar cheese (3 oz) |
6 tablespoons sour cream |
1/4 cup corn chips |
1/4 cup sliced green onion (4 medium) |
Directions:
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 each with dollop of sour cream. Sprinkle with corn chips and green onions. Serve immediately.
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