Chili and cornbread are a classic comfort-food combo. Add a fun twist by stuffing the chili into cornbread muffins -- cute, filling and EASY!
It's not every day that you can eat chili and cornbread in Florida because it's so hot here. But every once in a blue moon we'll get a cold front and I start diving into all of my comfort foods. Warm chili and cornbread are definitely one of my faves.
It's amazing how a little semi-homemade action can wow a crowd. I like to think of myself as efficient in the kitchen; I'm not going to make something from scratch when I can save hours using a mix that tastes just the same. No one has to know.
A prime example of semi-homemade goodness is this Chili-Stuffed Cornbread Muffins
recipe. They're warm buttery cornbread muffins hollowed out and filled with Progresso chili. All you need are these two ingredients (gasp!):
First, whip up your cornbread mix and pour it into muffin tins. You want to bake them until they're nice and golden brown.
Once they've cooled, hollow out the inside so that you can fill them with chili.
Drain the liquid from your chili and spoon in the good stuff.
Since you've saved so much time using a can of chili, you can spend your extra time making a beautiful presentation. Create a toppings bar with cheese, sour cream, onions, and anything else you must have on your chili. Have your guests add their own favorite toppings for a personalized warm appetizer.
And there you have it – a super easy, super satisfying meal for fall. And it just took a few minutes!Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!