Muffin-Tin Chicken Chili Cornbread Cups

 Why make cornbread and chili when you can have the best of both worlds? These little cups are great for tailgating, lunch boxes or anytime!


Ingredients

  • 3tablespoons butter, melted
  • 1pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
  • 1/3cup milk
  • 1egg
  • 2teaspoons chili powder
  • 2cups shredded Mexican 4-cheese blend (8 oz)
  • 1/2cup chopped cooked chicken
  • 1can (4.5 oz) Old El Paso™ chopped green chiles
  • 3green onions, sliced, white and green parts separated
  • 1/4teaspoon ground red pepper (cayenne)
  • 1/4cup sour cream

  • Steps

    • 1
      Heat oven to 400°F. Brush 12 regular-size muffin cups with 1 tablespoon of the melted butter.
    • 2
      In medium bowl, stir cornbread mix, milk, remaining 2 tablespoons melted butter, the egg and 1 teaspoon of the chili powder until blended. Stir in 1 cup of the cheese. Fill each muffin cup half full.
    • 3
      In medium bowl, mix remaining 1 teaspoon chili powder, remaining 1 cup cheese, the chicken, chiles, green onion whites and red pepper. Spoon 1 teaspoon mixture into center of batter in each muffin cup; press chicken mixture down into cornbread batter. Spoon an additional 1 tablespoon chicken mixture on center of each cup.
    • 4
      Bake 12 to 15 minutes or until cornbread is golden brown on edges and chicken mixture is heated through. Cool 5 minutes. Run knife around edge of each muffin, and remove. Top with sour cream and green onion greens; serve warm.

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