Chili And Cornbread Cupcakes Recipe

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)

Preparation

Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.

In 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.

Bake 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.

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