Chili-Stuffed Cornbread Muffins

Chili-Stuffed Cornbread Muffins

You’ll Need

  • ½ cup butter, melted
  • ¼ cup granulated or cane sugar
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup prepared chili

Prep and Cook

  • Preheat the oven to 375˚F and thoroughly grease a muffin tin.
  • In a medium mixing bowl, combine the butter and sugar, and stir until combined. Add the eggs and buttermilk, and mix well.
  • In a separate bowl, whisk together the cornmeal, flour, baking soda and salt. Add the dry ingredients to the wet and stir, just until combined.
  • Scoop 1–2 tablespoons of the batter into the muffin tin. Add a tablespoon or so of the chili and top with more cornbread batter, covering the chili.
  • Bake for 15–20 minutes, or until golden brown and cooked through.


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