Recipe courtesy of Walmart

Chili Cornbread Cups

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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3 tablespoons unsalted butter, melted and cooled, plus more for the pan

1/4 cup whole milk

1 large egg

1 1/4 cups sour cream

1 (8 1/2-ounce) package cornbread mix

1 jalapeno, seeded and diced, plus 12 thin slices for serving

1 pound ground beef chuck

1 onion, diced

1 green bell pepper, diced

2 tablespoons chili powder

1 (15-ounce) can pinto beans, rinsed and drained


  1. Preheat the oven to 400 degrees F. Butter 6 cups of a muffin tin for larger cornbread muffins or 8 cups for smaller ones. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Unmold the cornbread and split each in half. Divide the chili among the bottom halves and top with the muffin tops. Serve hot.