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Chili and Cornbread Cupcakes

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Chili and Cornbread Cupcakes
  • Prep 20 min
  • Total 45 min
  • Servings 18
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These savory cupcakes are really easy to put together and fun to serve.
Updated Sep 18, 2015

Ingredients

  • 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 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To reheat, remove foil baking cup, and microwave cupcake uncovered on High 1 minute.

Nutrition

260 Calories, 10g Total Fat, 9g Protein, 33g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving (2 Cupcakes)
Calories
260
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
550mg
23%
Potassium
290mg
8%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
14%
Sugars
7g
Protein
9g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
10%
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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