Chili Stuffed Cornbread Muffins Recipes

CHILI STUFFED CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray or parchment paper liners to prevent the muffins from sticking.
• In a large bowl whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a smaller bowl whisk together the milk, honey, egg, egg white, oil, Greek yogurt, green onion and shredded cheese.
• Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.
• Scoop 1 1/2 tablespoons of the batter into each muffin cup.
• Drop 1 tablespoon of the prepared chili into the center of the batter.
• Top the chili with another 1 1/2 tablespoons of the cornbread batter.
• Place the muffins on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
• Let the muffins cool for a couple minutes in the tin then remove them to finish cooling on a wire rack.

BBQ PORK-STUFFED CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line muffin tin with paper baking cups. Spray each cup with cooking spray.
• Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
• Fill muffin cups halfway with batter.
• Add 1 to 2 tablespoons of pulled pork to each cup.
• Top with remaining batter.
• Use the remaining 1/4 of shredded cheese to top each muffin.
• Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

CARIBBEAN CHILI-STUFFED MUFFINS

Steps:

• For the chili: Set a large pan over medium-high heat and add some coconut oil. Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes. Season with the chile powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes. Add the beef stock and continue to simmer for an additional 10 to 15 minutes. Add additional salt and pepper to adjust the seasoning if needed. Mix in the chopped cilantro and mangoes.
• For the muffins: Preheat the oven to 400 degrees F.
• Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Mix the butter, milk and eggs in another bowl and whisk until combined. Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos.
• Fill each cup of a 12-cup muffin pan halfway with the muffin batter. Place some of the chili mixture on top of the muffin batter in each cup. Finish by filling up each cup with some of the remaining muffin batter. Bake until golden brown, 15 to 25 minutes.

CORNBREAD STUFFING MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Combine cornbread stuffing mix, figs, corn, butter, prosciutto, eggs, and pepper in a large mixing bowl. Spoon mixture evenly into the prepared muffin cups.
• Bake in the preheated oven until firm and golden brown on top, about 30 minutes.

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.

CLASSIC CORNBREAD MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin with nonstick spray or line with paper muffin cups.
• Combine cornmeal, flour, sugar, baking powder and salt.
• Stir well.
• Combine beaten egg, milk and melted butter (if using normal butter add less salt).
• Stir into the dry mixture and combine just until blended.
• Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels.
• Scoop batter into prepared muffin pans.
• Sprinkle cheddar cheese on top of muffins before baking if desired.
• Bake for 20-25 minutes .