Chipotle Chicken Cornbread Cups

Chipotle Chicken Cornbread Cups

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup grated cheddar cheese

  • 1

    pkg. (7.5-8.5oz) corn muffin mix

  • 1

    cup sour cream, divided

  • ¼

    cup all-purpose flour

  • 2

    TB Chipotle Rub, divided

  • 1

    small red bell pepper

  • 1-2

    green onion with tops

  • cups finely diced cooked chicken

  • additional sour cream (optional)

  • snipped fresh cilantro (optional)


1. Preheat oven to 350°. In bowl combine cheese, muffin mix, 3/4 cup sour cream, flour and 1 TB of the rub; mix to form a thick batter. 2. Spray wells of mini-muffin pan with nonstick cooking spray. Divide batter evenly among wells using a small scoop. Bake 14-16 minutes or until golden brown. 3. Meanwhile, finely dice bell pepper and thinly slice green onions. Place bell pepper into saute pan and cook over medium heat 2-3 minutes. Add chicken and remaining rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture,green onions and remaining sour cream and mix well. 4. Remove muffins from oven. Immediately press tops of muffins with the mini-tart shaper to form cups. Cool in pan 3 minutes. Remove cups to serving platter. Divide chicken mixture evenly among cups. Yop with additional sour cream and sprinkle with cilantro, if desired


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