Chili-Stuffed Cornbread Muffins (Print Version)

Cornbread muffins filled with flavorful chili; ideal for game day or snacking. Hearty and satisfying handheld treat.

# Components:

→ Chili Filling

01 - 7 oz ground beef or turkey
02 - 1/2 medium onion, finely chopped
03 - 1 garlic clove, minced
04 - 3.5 oz canned kidney beans, drained and rinsed
05 - 5.3 oz canned diced tomatoes
06 - 1 tablespoon tomato paste
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 tablespoon olive oil

→ Cornbread Batter

13 - 1 1/2 cups cornmeal
14 - 1 cup all-purpose flour
15 - 1/4 cup granulated sugar
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon baking soda
18 - 1/2 teaspoon salt
19 - 2 large eggs
20 - 1 cup buttermilk
21 - 1/3 cup vegetable oil
22 - 1/2 cup shredded cheddar cheese (optional)

# Method:

01 - Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
02 - Heat olive oil in a skillet over medium heat. Sauté onion for 2 minutes, then add garlic and ground beef. Cook until beef is browned, breaking up meat with a spoon.
03 - Stir in kidney beans, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 5–7 minutes until thickened. Remove from heat and allow to cool slightly.
04 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
05 - In a separate bowl, whisk eggs, buttermilk, and vegetable oil. Pour mixture into dry ingredients, stirring gently to combine. Fold in shredded cheddar cheese, if using.
06 - Spoon about 1 tablespoon of cornbread batter into the bottom of each muffin cup. Place 1 heaping teaspoon of chili filling in the center, then cover with more batter to fill each cup about three-quarters full.
07 - Bake for 18–20 minutes until muffins are golden and a toothpick inserted into the cornbread portion comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes. Transfer to a wire rack and serve warm.

# Expert Advice:

01 -
  • Satisfying snack or appetizer with real meal power
  • Packed with flavor from simple pantry spices and vegetables
  • Fun to customize with your favorite cheese or toppings
  • Perfect for making ahead or freezing for later
02 -
  • Full of protein and fiber from beans and beef
  • Excellent way to use up leftover chili
  • Freezer friendly and easy to reheat
03 -
  • Sprinkle a little extra cheese on top of each muffin before baking for a golden cheesy crust
  • Make sure the chili filling is not too wet otherwise the muffin might become soggy inside
  • Use a scoop or spoon dipped in water to keep the batter from sticking as you build the layers
  • Letting the muffins rest a full five minutes after baking keeps them from falling apart when you pop them out
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