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:

Quickview
902k Calories
33g Protein
55g Total Fat
68g Carbs
27% Health Score
Limit These
Calories
902k
45%

Fat
55g
86%

  Saturated Fat
25g
157%

Carbohydrates
68g
23%

  Sugar
19g
21%

Cholesterol
189mg
63%

Sodium
1004mg
44%

Get Enough Of These
Protein
33g
67%

Phosphorus
726mg
73%

Vitamin C
54mg
66%

Vitamin A
2410IU
48%

Vitamin B12
2µg
48%

Fiber
11g
47%

Vitamin B6
0.87mg
43%

Zinc
6mg
43%

Vitamin B3
8mg
41%

Selenium
27µg
40%

Vitamin B2
0.63mg
37%

Iron
6mg
36%

Manganese
0.71mg
36%

Vitamin B1
0.45mg
30%

Potassium
1034mg
30%

Folate
116µg
29%

Vitamin E
4mg
29%

Magnesium
94mg
24%

Calcium
235mg
24%

Copper
0.4mg
20%

Vitamin K
20µg
19%

Vitamin B5
1mg
17%

Vitamin D
1µg
7%

covered percent of daily need
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