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Cornbread and Chili Muffins

Cornbread and Chili Muffins are the perfect cozy, adorable bite-sized app for your next fall gathering. Sweet buttermilk cornbread muffins are hallowed out and stuffed with homemade chili, and topped with plenty of cheddar cheese.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 24 muffins
Calories: 126 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 1/2 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup white sugar
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 large egg
  • 3/4 cup buttermilk
  • 1/4 cup butter, melted
  • 3/4 lb ground beef
  • 3/4 cup chopped onion
  • 3 large garlic cloves, minced
  • 3/4 tsp kosher salt
  • 14 oz chili beans
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees. Generously grease two mini muffin tins with non-stick cooking spray.
  2. Add flour, cormeal, sugar, baking powder, and baking soda to a large bowl. Whisk to combine. Add buttermilk to a liquid measuring cup. Add in egg. Whisk to combine. Add the buttermilk, egg, and butter to the dry ingredients. Whisk just until the mixture is combined. Use a small ice cream scoop to fill the muffins tins 3/4 full. Bake until golden brown and crisp, about 10-12 minutes. Cool.
  3. While the muffins cook, make the chili. Heat a medium dutch oven or skillet to a medium-high heat. Add ground beef. Use a wooden spoon to break up the meat. Once the beef is about halfway done cooking, add the onion, garlic, and 1/2 teaspoon salt. Continue to cook until the beef is no longer pink and the onion and garlic are soft.
  4. Add remaining 1/4 teaspoon salt, chili beans, chili powder, garlic powder, onion powder, and cumin to the beef and onions. Bring to a boil and reduce to a simmer. Simmer for 5-6 minutes. If the chili gets way too thick, add a few teaspons of water to loosen it up. (You do want it thick though, so it stays put in and on the buttermilk corbnread muffins.) Season to taste with salt and pepper.
  5. Once the muffins are slightly cooled, remove from the muffin tin. Use a 1/2 teapsoon measuring spoon to scoop out the middle of the cornbread. Discard insides. Use the same 1/2 teaspoon to spoon as much chili as you can inside the cornbread. Spoon chili on top as well.
  6. Sprinkle with shredded cheese, parsley, green onions, or crushed fritos. Serve immediately.

Nutrition Information

Serving 1muffin Calories 126kcal (6%) Carbohydrates 14g (5%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 25mg (8%) Sodium 272mg (11%) Potassium 198mg (6%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 151IU (3%) Vitamin C 1mg (1%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24muffins

Amount Per Serving

Calories 126

% Daily Value*

Serving 1muffin
Calories 126kcal 6%
Carbohydrates 14g 5%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 25mg 8%
Sodium 272mg 11%
Potassium 198mg 4%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 151IU 3%
Vitamin C 1mg 1%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.