Individual Chili Cornbread Cups
Using your favorite canned chili and boxed cornbread mix, this recipe is quick and convenient, perfect for a busy Halloween night when you're short on time but want a fun dinner the whole family will enjoy.
Ingredients
- 2 - 15 ounce cans of chili - I used Stagg Brand chili and beans
- 1 - 8.5 ounce package Jiffy corn muffin mix
- ½ cup milk
- 1 large egg
- 1½ cup shredded cheddar cheese
- 1 cup sour cream for topping
- ½ cup sliced green onions
Instructions
- Preheat the oven to 350°(F). Place 8 individual ramekins on a large baking sheet.
- Place the contents of the two cans of chili in a large bowl. Heat in the microwave, on high, for 3 minutes. Stir.
- Place 1/3 cup of warm chili on the bottom of each ramekin. Top with a hefty pinch of grated cheese.
- In a medium-sized bowl, pour the cornbread mix. Add ½ cup milk and one egg. Mix with a wire whisk until combined.
- Pour ¼ cup of cornbread batter on top of the chili and cheese in each individual ramekin. Spread evenly.
- Place chili cups on a large baking sheet in the preheated oven, in the center of the rack, and bake for 10–12 minutes, or until golden on top and the center of each cornbread top springs back when lightly pressed.
- Remove from the oven and place on a cooling rack. Top with more cheese. Cool for 5 minutes.
- Serve with your favorite toppings like sour cream, sliced green onions, olives, tomatoes, salsa, shredded lettuce and more.
Notes
*Please note this casserole can be made in an 8 x 8 baking dish by placing both cans of chili in the bottom of the pan, topping with grated cheese and pouring the cornbread mixture on top, bake in a preheated 350° for 12-15 minutes until cornbread is golden brown.
Nutrition
Serving: 1gCalories: 446kcalCarbohydrates: 28gProtein: 23gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 10gCholesterol: 104mgSodium: 1079mgFiber: 3gSugar: 9g
Tried this recipe?Let us know how it was!