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Chili and Cornbread Cupcakes

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

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)

Directions

  • 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  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 Cupcakes)
Calories
260
(
Calories from Fat
90
)
Daily Value
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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