Chili and Cornbread Cupcakes

By carvalhohm

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 Green Giant® Valley Fresh Steamers® Niblets® 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)

Details

Servings 18
Preparation time 20mins
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

Serves 18

1 Serving (1 Serving (2 Cupcakes))Calories 260(Calories from Fat 90),Total Fat 10g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 45mg;Sodium 550mg;Total Carbohydrate 33g(Dietary Fiber 3g,Sugars 7g),Protein 9g;Percent Daily Value*:Exchanges:1/2 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1/2 Vegetable;1 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.