Chili And Cornbread Cupcakes Recipes

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CHILI AND CORNBREAD CUPCAKES



Chili and Cornbread Cupcakes image

These savory cupcakes are really easy to put together and fun to serve.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 18

Number Of Ingredients 11

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)

Steps:

  • Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.
  • 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.
  • 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.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving (2 Cupcakes), Sodium 550 mg, Sugar 7 g, TransFat 0 g

CORNBREAD-CHILI CASSEROLE



Cornbread-Chili Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups mild salsa (medium or hot if preferred)
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred)
1 1/2 cups whole milk
1 cup shredded Cheddar (about 4 ounces)
1/4 cup sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
  • In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

MUFFIN-TIN CHICKEN CHILI CORNBREAD CUPS



Muffin-Tin Chicken Chili Cornbread Cups image

Why make cornbread and chili when you can have the best of both worlds? These little cups are great for tailgating, lunch boxes or anytime!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 50m

Yield 12

Number Of Ingredients 11

3 tablespoons butter, melted
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
1 egg
2 teaspoons chili powder
2 cups shredded Mexican 4-cheese blend (8 oz)
1/2 cup chopped cooked chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles
3 green onions, sliced, white and green parts separated
1/4 teaspoon ground red pepper (cayenne)
1/4 cup sour cream

Steps:

  • Heat oven to 400°F. Brush 12 regular-size muffin cups with 1 tablespoon of the melted butter.
  • In medium bowl, stir cornbread mix, milk, remaining 2 tablespoons melted butter, the egg and 1 teaspoon of the chili powder until blended. Stir in 1 cup of the cheese. Fill each muffin cup half full.
  • In medium bowl, mix remaining 1 teaspoon chili powder, remaining 1 cup cheese, the chicken, chiles, green onion whites and red pepper. Spoon 1 teaspoon mixture into center of batter in each muffin cup; press chicken mixture down into cornbread batter. Spoon an additional 1 tablespoon chicken mixture on center of each cup.
  • Bake 12 to 15 minutes or until cornbread is golden brown on edges and chicken mixture is heated through. Cool 5 minutes. Run knife around edge of each muffin, and remove. Top with sour cream and green onion greens; serve warm.

Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 0 g

EASY CHILI CORNBREAD BAKE



Easy Chili Cornbread Bake image

Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.

Provided by Valerie Brunmeier

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

1 pound lean ground turkey
½ cup chopped celery
½ cup chopped onion
1 tablespoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon crushed red pepper
1 (15 ounce) can tomato sauce
1 (15 ounce) can chili beans with chili gravy
1 (15 ounce) can cannellini beans, drained
2 (8.5 ounce) packages cornbread mix
⅔ cup milk
2 eggs
1 cup shredded Cheddar cheese

Steps:

  • Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.
  • Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 64.6 g, Cholesterol 106.3 mg, Fat 18.9 g, Fiber 9.8 g, Protein 27.2 g, SaturatedFat 6.6 g, Sodium 1455.3 mg, Sugar 5.5 g

CHILI CORNBREAD SKILLET RECIPE BY TASTY



Chili Cornbread Skillet Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, garlic cloves, jalapeño, ground beef, tomato paste, diced tomato, kidney bean, chili powder, ground cumin, cinnamon, dried oregano, kosher salt, water, shredded cheddar cheese, yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, milk, large eggs, vegetable oil, fresh cilantro

Provided by Pepsi

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 jalapeño, seeded and diced
1 lb ground beef
3 tablespoons tomato paste
1 can diced tomato
1 can kidney bean, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
½ teaspoon dried oregano
1 teaspoon kosher salt
1 cup water
1 cup shredded cheddar cheese
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup milk
3 large eggs
¼ cup vegetable oil
1 tablespoon fresh cilantro, chopped

Steps:

  • Preheat the oven to 425°F (220°C).
  • Make the chili: Heat the olive oil in a 4-quart cast iron skillet over medium-high heat. Add the onion and cook for 3-4 minutes, or until soft and browned. Add the garlic and jalapeño, and sauté for another minute, until fragrant.
  • Add the ground beef and cook for 5-7 minutes, until cooked through and browned. If there is a large amount of excess oil, spoon out of the skillet and discard.
  • Stir in the tomato paste, diced tomatoes, kidney beans, chili powder, cumin, cinnamon, oregano, salt, and water, and bring to a simmer. Simmer for 10 minutes.
  • Meanwhile, make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vegetable oil.
  • While whisking continuously, slowly pour the wet ingredients into the dry ingredients and stir just until everything is moistened.
  • Remove the chili from the heat and sprinkle the shredded cheese evenly across the surface.
  • Pour the cornbread batter over the chili and cheese, and spread evenly all the way to the edges of the pan.
  • Bake for 25 minutes, or until the cornbread is golden brown on top. Remove from the oven and let rest for a few minutes before serving.
  • Scoop the chili and cornbread into bowls and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 681 calories, Carbohydrate 54 grams, Fat 35 grams, Fiber 5 grams, Protein 36 grams, Sugar 13 grams

CHILI CORNBREAD WEDGES



Chili Cornbread Wedges image

With a little help from a boxed mix and a can of green chilies, you'll have no trouble baking a pan of this sweet moist corn bread. Serve these thick slices alongside bowls of your family's favorite soup or chili. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 6

1 package (8-1/2 ounces) cornbread/muffin mix
1/3 cup whole milk
1 large egg, lightly beaten
1 can (4 ounces) chopped green chilies
2 tablespoons sugar
3/4 cup frozen corn, thawed

Steps:

  • Place cornbread mix in a large bowl. Combine the milk, egg, chiles and sugar; stir into cornbread mix just until moistened. Fold in corn., Pour into a greased 9-in. round baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Cut into wedges; serve warm.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 319mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

CHILI AND CORNBREAD CUPCAKES



Chili and Cornbread Cupcakes image

Make and share this Chili and Cornbread Cupcakes recipe from Food.com.

Provided by Pinay0618

Categories     Savory Pies

Time 45m

Yield 18 serving(s)

Number Of Ingredients 11

1 (6 1/2 ounce) envelope betty crocker cornbread mix
3 tablespoons milk
2 tablespoons butter, melted
1/4 teaspoon chili powder
1 egg
1/3 cup green giant valley fresh steamers niblets frozen corn, thawed (from 12-oz bag)
2 (15 ounce) cans 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 onion (4 medium)

Steps:

  • Heat oven to 400°F Place foil baking cup in each of 18 regular-size muffin cups.
  • 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.
  • 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.

Nutrition Facts : Calories 142.6, Fat 7.9, SaturatedFat 3.8, Cholesterol 29.3, Sodium 380.3, Carbohydrate 13.8, Fiber 2.9, Sugar 2.9, Protein 5.2

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