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Chili and Cornbread Cupcakes
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
tablespoons butter, melted
teaspoon chili powder
cup frozen corn (from 12-oz bag), thawed
cans (15 oz each) chili with beans
cup shredded Cheddar cheese (3 oz)
tablespoons sour cream
cup corn chips
cup sliced green onions (4 medium)
Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.
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.
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.
To reheat, remove foil baking cup, and microwave cupcake uncovered on High 1 minute.
NUTRITION INFORMATION PER SERVING
1 Serving (2 Cupcakes)
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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