Chili Cornbread Cups
You can never have too many Southern recipes, so give Chili Cornbread Cups a try. This recipe serves 4. For $2.37 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 901 calories, 33g of protein, and 56g of fat. It can be enjoyed any time, but it is especially good for The Super Bowl. 1776 people have made this recipe and would make it again. A mixture of whole milk, onion, green bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is tremendous. Try 8th Annual Chili Contest: Entry #4 – Chili Braised Beef with Cornbread Dumplings, Eggplant Cups with Cornbread Stuffing, and Sloppy Joe Cornbread Cups for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 (15-ounce) can pinto beans, rinsed and drained
2 tablespoons chili powder
1 (8 1/2-ounce) package cornbread mix
1 large egg
1 green bell pepper, diced
1 pound ground beef chuck
1 jalapeno, seeded and diced, plus 12 thin slices for serving
1 onion, diced
1 1/4 cups sour cream
3 tablespoons unsalted butter, melted and cooled, plus more for the pan
1/4 cup whole milk
Equipment:
muffin tray
oven
whisk
muffin liners
frying pan
Cooking instruction summary:
Preheat the oven to 400 degrees F. Butter 6 cups of a muffin tin for larger cornbread muffins or 8 cups for smaller ones. Whisk the melted butter, milk, and egg until smooth. Add the cornbread mix and stir until smooth, then fold in the diced jalapeno. Divide among 6 or 8 muffin cups and top each with a jalapeno slice. Bake until golden brown, about 18 minutes. Meanwhile, heat a large cast iron skillet over high heat. Add the beef and spread in an even layer. Cook, stirring and breaking the meat into bits, until browned, about 7 minutes. Add the onion and pepper cook, stirring occasionally, until crisp-tender, about 5 minutes. Add the chili powder and cook, stirring, for 1 minute. Add the beans and 1 cup water. Boil, mashing about half of the beans into the mixture, until the liquid is very thick, about 3 minutes. Unmold the cornbread and split each in half. Divide the chili among the bottom halves and top with the muffin tops. Serve hot.
Step by step:
1. Preheat the oven to 400 degrees F. Butter 6 cups of a muffin tin for larger cornbread muffins or 8 cups for smaller ones.
2. Whisk the melted butter, milk, and egg until smooth.
3. Add the cornbread mix and stir until smooth, then fold in the diced jalapeno. Divide among 6 or 8 muffin cups and top each with a jalapeno slice.
4. Bake until golden brown, about 18 minutes.
5. Meanwhile, heat a large cast iron skillet over high heat.
6. Add the beef and spread in an even layer. Cook, stirring and breaking the meat into bits, until browned, about 7 minutes.
7. Add the onion and pepper cook, stirring occasionally, until crisp-tender, about 5 minutes.
8. Add the chili powder and cook, stirring, for 1 minute.
9. Add the beans and 1 cup water. Boil, mashing about half of the beans into the mixture, until the liquid is very thick, about 3 minutes.
10. Unmold the cornbread and split each in half. Divide the chili among the bottom halves and top with the muffin tops.
11. Serve hot.
Nutrition Information:
covered percent of daily need
