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Chili and Cornbread Cupcakes

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By Betty Crocker Kitchens
Updated Sep 18, 2015
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These savory cupcakes are really easy to put together and fun to serve.

Chili and Cornbread Cupcakes

  • Prep Time 20 min
  • Total 45 min
  • Servings 18
  • Ingredients 11
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Ingredients

  • 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)

Instructions

  • Step 
    1
    Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.
  • Step 
    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.
  • Step 
    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.

Nutrition

260 Calories
10g Total Fat
9g Protein
33g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving (2 Cupcakes)
Calories
260
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
550mg
23%
Potassium
290mg
8%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
14%
Sugars
7g
Protein
9g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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