Chili and Cornbread Cupcakes

Chili and Cornbread Cupcakes

These savory cupcakes are really easy to put together and fun to serve.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

9

servings

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™ Steamers™ Niblets® frozen corn (from 12-oz bag), thawed
2
cans (15 oz each) 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 onions (4 medium)
  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.
Makes 9 servings (2 cupcakes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Leftover Tip
To reheat, remove foil baking cup, and microwave cupcake uncovered on High 1 minute.

Nutrition Information:

1 Serving (1 Serving (2 Cupcakes))
  • Calories 260
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 550mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 3g,
    • Sugars 7g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 1 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.