Recipe courtesy of Walmart
Save Recipe Print
Chili Cornbread Cups
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

Preheat the oven to 400 degrees F. Butter 6 cups of a muffin tin for larger cornbread muffins or 8 cups for smaller ones. 

Whisk the melted butter, milk, and egg until smooth. Add the cornbread mix and stir until smooth, then fold in the diced jalapeno. Divide among 6 or 8 muffin cups and top each with a jalapeno slice. Bake until golden brown, about 18 minutes. 

Meanwhile, heat a large cast iron skillet over high heat. Add the beef and spread in an even layer. Cook, stirring and breaking the meat into bits, until browned, about 7 minutes. Add the onion and pepper cook, stirring occasionally, until crisp-tender, about 5 minutes. 

Add the chili powder and cook, stirring, for 1 minute. Add the beans and 1 cup water. Boil, mashing about half of the beans into the mixture, until the liquid is very thick, about 3 minutes. 

Unmold the cornbread and split each in half. Divide the chili among the bottom halves and top with the muffin tops. Serve hot.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Cast-Iron Skillet Cornbread

Recipe courtesy of Damaris Phillips

Chicken Chili

Recipe courtesy of Ina Garten

White Chicken Chili

Recipe courtesy of The Neelys

Bacon-Wrapped Chili Shrimp

Recipe courtesy of Ree Drummond

Skillet Cornbread Pudding with Ham and Pepper Jack

Recipe courtesy of Food Network Kitchen

Indian Curried Chili and Oven Fries

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword