Chili Cornbread Cups Recipe

Name: Chili Cornbread Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, melted and cooled, plus more for the pan; 1/4 cup whole milk; 1 large egg; 1 1/4 cups sour cream; 1 (8 1/2-ounce) package cornbread mix; 1 jalapeno, seeded and diced, plus 12 thin slices for serving; 1 pound ground beef chuck; 1 onion, diced; 1 green bell pepper, diced; 2 tablespoons chili powder; 1 (15-ounce) can pinto beans, rinsed and drained

Servings: persons

3 tablespoons unsalted butter, melted and cooled, plus more for the pan
1/4 cup whole milk
1 large egg
1 1/4 cups sour cream
1 (8 1/2-ounce) package cornbread mix
1 jalapeno, seeded and diced, plus 12 thin slices for serving
1 pound ground beef chuck
1 onion, diced
1 green bell pepper, diced
2 tablespoons chili powder
1 (15-ounce) can pinto beans, rinsed and drained

1
Preheat the oven to 400F.
2
Butter 6 cups of a muffin tin for larger cornbread muffins or 8 cups for smaller ones.
3
Whisk the melted butter, milk, and egg until smooth.
4
Add the cornbread mix and stir until smooth, then fold in the diced jalapeno.
5
Divide among 6 or 8 muffin cups and top each with a jalapeno slice.
6
Bake until golden brown, about 18 minutes
7
Meanwhile, heat a large cast iron skillet over high heat.
8
Add the beef and spread in an even layer.
9
Cook, stirring and breaking the meat into bits, until browned, about 7 minutes.
10
Add the onion and pepper cook, stirring occasionally, until crisp-tender, about 5 minutes.
11
Add the chili powder and cook, stirring, for 1 minute.
12
Add the beans and 1 cup water.
13
Boil, mashing about half of the beans into the mixture, until the liquid is very thick, about 3 minutes.
14
Unmold the cornbread and split each in half.
15
Divide the chili among the bottom halves and top with the muffin tops.
16
Serve hot.

624

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 3 tablespoons unsalted butter, melted and cooled, plus more for the pan, 1/4 cup whole milk, 1 large egg, 1 1/4 cups sour cream, and more.

Yes, Chili 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 Cornbread Cups

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