STREAMING NOW: Jamie's Super Food

Chili and Cornbread Cupcakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe is from Bisquick.”
READY IN:
45mins
SERVES:
18
UNITS:
US

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)

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: