Chili and Cornbread Cupcakes Recipe

Name: Chili and Cornbread Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 1/2 ounce) envelopebetty crocker cornbread mix; 3 tablespoons milk; 2 tablespoons butter, melted; ¼ teaspoon chili powder; 1 egg; ⅓ cup green giant valley fresh steamers niblets frozen corn, thawed (from 12-oz bag); 2 (15 ounce) cans chili with beans; ¾ cup shredded cheddar cheese (3 oz); 6 tablespoons sour cream; ¼ cup corn chips; ¼ cup sliced green onion (4 medium)

Servings: persons

1 (6 1/2 ounce) envelopebetty crocker cornbread mix
3 tablespoons milk
2 tablespoons butter, melted
¼ teaspoon chili powder
1 egg
⅓ cup green giant valley fresh steamers niblets frozen corn, thawed (from 12-oz bag)
2 (15 ounce) cans chili with beans
¾ cup shredded cheddar cheese (3 oz)
6 tablespoons sour cream
¼ cup corn chips
¼ cup sliced green onion (4 medium)

1
Heat oven to 400F 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.
3
Fold in corn.
4
Spoon about 1 tablespoon cornbread mixture into each muffin cup.
5
Top each with about 3 tablespoons chili.
6
Bake 18 minutes; sprinkle each with 2 teaspoons cheese; bake 1 to 2 minutes or until cheese is melted.
7
Let stand 5 minutes; remove from pan and top each with dollop of sour cream.
8
Sprinkle with corn chips and green onions.
9
Serve immediately.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (6 1/2 ounce) envelopebetty crocker cornbread mix, 3 tablespoons milk, 2 tablespoons butter, melted, ¼ teaspoon chili powder, and more.

Yes, Chili and Cornbread Cupcakes falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chili and Cornbread Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions