Chili Cilantro Cornbread Muffins Recipes

CORNBREAD AND CHILI BITES

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Generously spray a 12-cup muffin pan with cooking spray.
• Whisk together the cornmeal, flour, sugar, salt and baking soda in a medium bowl. In a separate small bowl, whisk together the buttermilk, egg and butter. Pour the buttermilk mixture into the cornmeal mix and whisk until incorporated. Divide the batter evenly between the prepared muffin cups (1 tablespoon plus 1 teaspoon per cup). Rap the muffin pan on the counter several times so the batter spreads evenly in each cup.
• Bake until slightly domed on top and golden brown on the underside, about 10 minutes. Cool completely in the pan. Hold a paring knife at an angle to cut a conical shape out of the top of each muffin so that the base is like a shallow bowl. Reserve the cut-out tops.
• For the chili: Heat the oil in a medium skillet over medium-high heat. Add the beef and 1/4 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the onion and chili powder. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the chocolate and 3/4 cup water and simmer, stirring occasionally, until most of the liquid has cooked off, about 10 minutes. Keep warm or reheat before serving.
• Make the bites: Reheat the cornbread if desired (the best way is in the microwave 1 to 2 minutes to avoid drying them out). Divide the chili evenly between the cornbread cups and top with a sprinkling of cheese and scallions. Place the cornbread top on top and serve warm.

CHEESY CHILI-CORNBREAD MUFFINS RECIPE

Steps:

• Heat oven to 400°F.
• Mix muffin mix, milk and egg just until blended. Stir in chiles and 2% Milk Singles.
• Spoon into 8 greased or paper-lined muffin cups.
• Bake 16 to 18 min. or until golden brown. Serve warm.

MUFFIN-TIN CHICKEN CHILI CORNBREAD CUPS

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.

GREEN CHILE CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

SERRANO CHILI AND CILANTRO CORNBREAD MUFFINS

Steps:

• BROILER-BLACKENED CHILIES:.
• Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove them from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool.
• OPEN-FLAME-BLACKENED CHILIES:.
• Alternatively, roast the chilies over a flame or over a barbecue grill. Hold the chilies 4" away from the flame and rotate until all sides of the pepper turn black (I would use a grilling basket or a soaked bamboo skewer in case you wanted to use your hands again someday.).
• MIX:.
• Preheat oven to 350 degrees F. If using cast iron pans (for the best crust), grease them and put them in the oven during preheating.
• In a large bowl, mix together all the dry ingredients.
• In a separate bowl, whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro.
• Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.
• Take the chilies out of the bag and slice them in half, directly down the middle. Open them up. Remove and discard the seeds. Peel off and discard the blistered skin. Cut the chilies into small pieces and stir them into the batter until they are completely mixed inches.
• Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter inches
• Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan.
• Remove from the oven and let cool.
• HONEY BUTTER:.
• Blend the softened butter and honey in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve with the cornbread.
• PRESENTATION OF SQUARE PAN CORNBREAD:.
• Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.

CHILI WITH CORNBREAD DUMPLINGS

Steps:

• Preheat oven to 400.
• In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
• Add ground beef and cooked until browned. Add oats and incorporate well.
• Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
• Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
• Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.

CHILI CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.

CHILI CORNMEAL MUFFINS

Steps:

• Preheat oven to 400°F. Butter twelve 1/3-cup metal muffin cups. Melt butter in heavy medium skillet over medium heat. Add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl. Mix in buttermilk, then eggs. Cool completely.
• Whisk cornmeal, flour, sugar, baking powder, salt and baking soda in large bowl to blend. Add buttermilk mixture; stir just until blended.
• Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Transfer muffins to rack. Cool slightly. (Can be made 2 weeks ahead. Cool completely. Wrap in foil, seal in plastic bag and freeze. Rewarm muffins wrapped in foil in 350°F oven until heated through, about 8 minutes.)