Ingredients
For Chili:
- 1 pound ground beef
- 1/2 medium onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 tablespoons chili sauce
- 2 tablespoons tomato paste
- 1 (15-ounce) can tomato sauce
- Salt and freshly ground black pepper
For Corn Muffins:
- Cooking spray
- 2 1/2 cups Baking Mix, recipe follows
- 1 1/2 cups cornmeal
- 1/3 cup sugar
- 1 cup milk
- 3 eggs
- 6 tablespoons melted butter
- 1 teaspoon salt
To Garnish:
- 1/2 cup sour cream
- 1 tablespoon finely chopped fresh parsley leaves
Directions
For Chili: In a large pot over medium heat, add the beef and brown well. Drain off all but 1 tablespoon of the rendered fat. Add the onions and saute until translucent. Stir in the garlic, spices, chili sauce, tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 30 minutes to thicken and incorporate flavors. (Reserve 1 cup of chili for Round 2 Hush Puppies recipe.)
For Corn Muffins: Preheat the oven to 350 degrees F. Spray 2 (24-cup) or 3 (12-count) mini muffin tin with cooking spray.
In a large bowl, mix together the baking mix, cornmeal, and sugar. In a separate bowl whisk together the eggs and milk until well combined, then mix in melted butter. Stir the wet ingredients into the dry until just incorporated (reserve 1 cup the batter for Round 2 Hush Puppies recipe). Using a tablespoon or mini ice cream scoop fill the muffin tins 3/4 of the way up with batter. Bake until a toothpick inserted in top of the muffins comes out clean, about 12 to 15 minutes.
To Assemble: Using a small teaspoon, scoop out a small amount from the top of the mini cornbread muffins. (Save these pieces for the (Bacon Cornbread Stuffed Mushrooms recipe). Fill the top of each muffin with a tablespoon of the chili. Top with a dollop of sour cream and sprinkle with chopped parsley. Transfer to a serving platter and serve.
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By palomica_5303202
Jackson Heights, NY
on December 10, 2011
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I made these using Sandra's All-Purpose Baking Mix, which I searched out on this site. You do blend the shortening into the mix and, since it's vegetable shortening, it doesn't need to be refrigerated. The mix has a Bisquick consistency. I made the recipe exactly except that I didn't use as much salt since I used salted butter. (The recipe forgets to say to add the salt to the dry ingredients, but I suppose that's where it should go. The batter looked too thick, but it worked out fine. They were irresistible with the sour cream and parsley.
By Cidergeorge
New York, NY
on September 06, 2011
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These were great. I also used Jiffy as she didn't list her baking mix (found it after baking.
By quebec2
mont-tremblant, QC
on March 15, 2011
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Super easy. Personally, I use Jiffy Corn Muffin Mix, since it tastes as good as homemade to me. Then, I cut off the tops of the muffins and scooped out the middle with a grapefruit knife. So easy and fast. They looked really fun when filled. You could pop the muffin tops back on if you want, or top with sour cream. Looks like a lot of work for very little effort.
Read all 14 reviews