Chili and Cornbread Cups Recipe

Name: Chili and Cornbread Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2 cups cornmeal; 1/4 cup sugar; 1 1/2 tablespoons baking powder; 1 teaspoon salt; 2 eggs; 2 3/4 cups milk; 1/2 cup sour cream; 1/4 cup vegetable oil; 1 1/2 cups cheddar cheese, shredded; 2 tablespoons vegetable oil; 2 medium onions, finely chopped; 1 red bell pepper, finely chopped; 1 green bell pepper, finely chopped; 5 cloves garlic, finely chopped; 1/4 cup chili powder; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 2 pounds 85% lean ground beef; 2 15-ounce cans kidney beans, rinsed; 1 28-ounce can diced tomatoes; 1 28-ounce can tomato puree; cayenne pepper, to taste; Salt and pepper; sour cream

Servings: persons

2 cups flour
2 cups cornmeal
1/4 cup sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
2 3/4 cups milk
1/2 cup sour cream
1/4 cup vegetable oil
1 1/2 cups cheddar cheese, shredded
2 tablespoons vegetable oil
2 medium onions, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
5 cloves garlic, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
2 pounds 85% lean ground beef
2 15-ounce cans kidney beans, rinsed
1 28-ounce can diced tomatoes
1 28-ounce can tomato puree
cayenne pepper, to taste
Salt and pepper
sour cream

1
Preheat oven to 400 degrees.
2
Grease standard size muffin/cupcake pan.
3
Mix dry and wet ingredients in 2 separate bowls.
4
Combine, but dont overmix.
5
The batter should be a little lumpy.
6
Pour into muffin pan, filling each well 3/4 full.
7
Bake for 10-12 minutes until firm to the touch and lightly browned.
8
Let muffins cool completely and using a teaspoon scoop out the middle of the muffin, making a deep well for your chili.

1680

kcal

Calories

101

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 27 ingredients. The key ingredients include: 2 cups flour, 2 cups cornmeal, 1/4 cup sugar, 1 1/2 tablespoons baking powder, and more.

Yes, Chili and Cornbread Cups 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.

Chili and Cornbread Cups

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