These little three-bite babies are perfect for game day – no fork needed! Just kick back and relax with your favorite adult beverage and some of this game day grub!
You might also like our Vegan Chili recipe. I'm in full planning it mode thinking ahead to this weekend's big game. Chili is always a must-have for game day, but I'm upping the ante - so to speak with these yummy Corn Muffin Chili Cups!
These little three-bite babies are perfect for game day - no fork needed! Just kick back and relax with your favorite adult beverage and some of this game day grub!
🧂 Ingredients
CHEDDAR CORN MUFFINS
- egg
- milk
- sour cream
- butter
- all-purpose flour
- cornmeal
- white sugar
- baking powder
- baking soda
- salt
- shredded Cheddar cheese
Plus:
- your favorite chili recipe
- Mexican cheese blend
- Cheddar Corn Muffins
🔪Instructions
CHEDDAR CORN MUFFINS
- Preheat the oven to 400-degrees F. Grease an oversized muffin pan and set aside.
- In the bowl of an electric mixer, beat together the egg with the rest of the wet ingredients.
- Mix in the dry ingredients and the cheese until just combined, taking care not to over mix.
- Portion the muffins into the prepared pan.
- Bake for about 15 minutes until a toothpick inserted in the center comes out clean.
- Remove to a cooling rack and let rest.
CORN MUFFIN CHILI CUPS
- Now here’s how to put it all together:
- Let the corn muffins cool until you can easily handle them. Using a paring knife, gently cut out the top and center of the muffin. You want to create a little well for the chili.
- Add a bit of shredded cheese (I like a Mexican cheese blend), then top with chili. The amount depends on the size of the muffin and how big you cut the well.
- Add a bit more cheddar cheese to the top.
- Line a baking sheet with parchment paper and place all the corn muffin chili cups on the tray. Bake at 350-degrees F until the cheese is melted. Serve hot.
I know your mouth is watering, so let's get to the recipe!
Corn Muffin Chili Cups
More Amazing Chili Recipes:
Corn Muffin Chili Cups
Corn Muffin Chili Cups
These little three-bite babies are perfect for game day – no fork needed! Just kick back and relax with your favorite adult beverage and some of this game day grub!
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Servings: 6 muffin cups
Calories: 371kcal
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Equipment
- oversized muffin pan
- electric mixer
Ingredients
CHEDDAR CORN MUFFINS
- 1 egg
- 1 cup milk
- ½ cup sour cream
- ¼ cup butter melted
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded Cheddar cheese
CORN MUFFIN CHILI CUPS
- your favorite chili recipe
- Mexican cheese blend
- Cheddar Corn Muffins
Instructions
CHEDDAR CORN MUFFINS
- Preheat the oven to 400-degrees F. Grease an oversized muffin pan and set aside.
- In the bowl of an electric mixer, beat together the egg with the rest of the wet ingredients.
- Mix in the dry ingredients and the cheese until just combined, taking care not to over mix.
- Portion the muffins into the prepared pan.
- Bake for about 15 minutes until a toothpick inserted in the center comes out clean.
- Remove to a cooling rack and let rest.
CORN MUFFIN CHILI CUPS
- Now here’s how to put it all together:
- Let the corn muffins cool until you can easily handle them. Using a paring knife, gently cut out the top and center of the muffin. You want to create a little well for the chili.
- Add a bit of shredded cheese (I like a Mexican cheese blend), then top with chili. The amount depends on the size of the muffin and how big you cut the well.
- Add a bit more cheddar cheese to the top.
- Line a baking sheet with parchment paper and place all the corn muffin chili cups on the tray. Bake at 350-degrees F until the cheese is melted. Serve hot.
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
Nutrition
Calories: 371kcal | Carbohydrates: 42g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 456mg | Potassium: 241mg | Fiber: 3g | Sugar: 7g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 2mg
Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
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