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Chili-Stuffed Cornbread Muffins

(6 reviews)
Chili-Stuffed Cornbread Muffins
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6
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Chili-Stuffed Cornbread Muffins

Cornbread muffins are hollowed out and filled with chili. Have your guests top their chili with their favorite toppings for a new fall fave!

Ingredients

1
(6.5 ounce) Betty Crocker™ cornbread & muffin mix (and ingredients called for on the package)
1
(18.5 ounce) can Progresso™ High Fiber 3-Bean Chili with Beef or Toppings: sour cream, cheese, green onions

Directions

  • 1 Preheat oven to 400 degrees and grease a muffin tin.
  • 2 Prepare batter according to package directions. Pour batter into muffin tins, filling about 2/3 the way full. Bake for 16-18 minutes or until tops are golden. Remove from oven and cool.
  • 3 Using a spoon, scoop out the center of each muffin. Open chili and drain excess liquid out. Pour into a microwave safe bowl and heat until warm. Spoon a little chili into each muffin.
  • 4 Top with desired toppings and serve immediately.
See Step By Step

Step By Step  

Chili-Stuffed Cornbread Muffins

As prepared by Girl Who Ate Everything,

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!):

Progresso chili and Betty Crocker cornbread mix.

First, whip up your cornbread mix and pour it into muffin tins. You want to bake them until they're nice and golden brown.

Batter for cornbread muffins.

Once they've cooled, hollow out the inside so that you can fill them with chili.

Hollowed-out cornbread muffin ready for chili filling.

Drain the liquid from your chili and spoon in the good stuff.

Chili filling inside cornbread muffins.

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.

Chili-stuffed cornbread muffins ready to eat.

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!
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Nutrition Information 
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