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
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
-
Step1Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.
-
Step2In 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.
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Step3Bake 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
2Tips from the Betty Crocker Kitchens
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