These quick & easy chili cheese muffins are something SERIOUS! So flavorful and great for game day. These are a great way to use leftover chili or serve with chili. Using prepackaged cornbread mix makes these even easier to make. However, the simple from-scratch cornbread recipe provides the perfect texture of cornbread and it’s fast to whip up.
If you don’t have leftover chili, it’s okay! Because I have included a recipe for a quick chili in the recipe below. The link to the full printable recipe on my website is also below.
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Link for full printable recipe:
Chili Cheese Cornbread Muffins
1 Ā½ cups cornmeal
Ā½ cup flour
2 tsp baking powder
2 tsp sugar
1 tsp salt
1 cup buttermilk OR milk
2 large eggs
1 egg yolk
Ā¼ cup sour cream
Ā¼ cup Rotel (drained)
2 tbsp chopped jarred jalapenos
2 to 3 cups of chili
About 4 cups of shredded cheese (maybe more)
Whisk together cornmeal, flour, sugar, salt, and baking powder. In a separate bowl, whisk together eggs, yolk, buttermilk, and sour cream. Stir in Rotel and jalapenos.
Spray muffin pan with nonstick spray. Put a layer of cheese in the bottom of each section of the muffin pan. Next, put a spoonful of cornbread batter over the top of the cheese. Next, put a spoonful of chili over the cornbread batter. Top the chili with a generous layer of cheese.
Bake at 400 degrees for 25 minutes. Let cool for 10 minutes before removing from the pan.
*If you do not have leftover chili, season 1 lb of ground meat with salt, pepper, onion & garlic powder, chili powder, cumin, and cayenne. (You could also just use a pack of taco seasoning or chili seasoning. Brown meat in a pan with 1 chopped onion and 1 chopped bell pepper. Add one can of Rotel or Diced tomatoes and let simmer for 5-10 minutes.*