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Muffin-Tin Chicken Chili Cornbread Cups

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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!

Muffin-Tin Chicken Chili Cornbread Cups

  • Prep Time 30 min
  • Total 50 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 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 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

Instructions

  • Step 
    1
    Heat oven to 400°F. Brush 12 regular-size muffin cups with 1 tablespoon of the melted butter.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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

180 Calories
11g Total Fat
8g Protein
13g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
220mg
9%
Potassium
100mg
3%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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