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Chili and Cornbread Cupcakes

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“Recipe is from Bisquick.”

Ingredients Nutrition

  • 1 (6 1/2 ounce) envelopebetty crocker cornbread mix
  • 3 tablespoons milk
  • 2 tablespoons butter, melted
  • 14 teaspoon chili powder
  • 1 egg
  • 13 cup green giant valley fresh steamers niblets frozen corn, thawed (from 12-oz bag)
  • 2 (15 ounce) cans chili with beans
  • 34 cup shredded cheddar cheese (3 oz)
  • 6 tablespoons sour cream
  • 14 cup corn chips
  • 14 cup sliced green onion (4 medium)


  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.

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