Recipe > Main Dishes > Chili Cornbread Muffins

Chili Cornbread Muffins

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Servings: 18

A well-stocked pantry filled with canned foods helps you get through the week with creative meals you can feel good about serving your family and friends.

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INGREDIENTS

Cornbread:

  • 1/2 cup unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup canned evaporated milk (could be replaced with “regular” milk)
  • 2 cups yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (14.75 oz) can cream style sweet corn
  • 1 (14.75 oz) can whole kernel sweet corn, drained

Chili:

  • 4-6 (15 oz) cans chili with beans, drained and then warmed in microwave
  • Sour cream, for topping
  • Shredded cheddar cheese, for topping
  • Chopped chives, for topping

PREPARATION

Preheat oven to 375 degrees F and grease one and a half standard non-stick 12 slot muffin tins with cooking spray, making a total of 18 muffins.

In a large bowl, whisk together butter, sugar, eggs, and milk.

Using a spatula, fold in the cornmeal, baking soda, salt, cream style corn, and sweet corn.

Use a ¼ cup measuring cup, to scoop the batter into one slot of the prepared pan. Repeat with remaining slots.

Bake in preheated oven for 15-20 minutes, or until the muffins have cooked through.

Let cool slightly.

Use a small knife to cut the center out of each muffin (leaving the bottom and sides intact), then fill with warm chili.

Top with sour cream, cheese, and chives!

NUTRITION PER SERVING

Calories 310; Total Fat 14g [Saturated Fat 7g, Trans Fat 0.5g, Polyunsaturated Fat 1g, Monounsaturated Fat 4.5g]; Cholesterol 55mg; Sodium 660mg; Total Carbohydrates 36g; Dietary Fiber 2g; Total Sugars 14g [Includes 7g Added Sugars]; Protein 10g; Vitamin D 0mcg; Calcium 117mg; Iron 2mg; Potassium 339mg