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    You are in: Home / Recipes / Chili and Cornbread Cupcakes Recipe
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    Chili and Cornbread Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Pinay0618's Note:

    Recipe is from Bisquick.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (6 1/2 ounce) envelope betty crocker cornbread mix
    • 3 tablespoons milk
    • 2 tablespoons butter, melted
    • 1/4 teaspoon chili powder
    • 1 egg
    • 1/3 cup green giant valley fresh steamers niblets frozen corn, thawed (from 12-oz bag)
    • 2 (15 ounce) cans chili with beans
    • 3/4 cup shredded cheddar cheese (3 oz)
    • 6 tablespoons sour cream
    • 1/4 cup corn chips
    • 1/4 cup sliced green onion (4 medium)

    Directions:

    1. 1
      Heat oven to 400°F Place foil baking cup in each of 18 regular-size muffin cups.
    2. 2
      In medium bowl, stir cornbread mix, milk, melted butter, chili powder and egg just until moistened. Fold in corn. Spoon about 1 tablespoon cornbread mixture into each muffin cup. Top each with about 3 tablespoons chili.
    3. 3
      Bake 18 minutes; sprinkle each with 2 teaspoons cheese; bake 1 to 2 minutes or until cheese is melted. Let stand 5 minutes; remove from pan and top each with dollop of sour cream. Sprinkle with corn chips and green onions. Serve immediately.

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    Ratings & Reviews:

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    Nutritional Facts for Chili and Cornbread Cupcakes

    Serving Size: 1 (77 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 142.6
     
    Calories from Fat 70
    49%
    Total Fat 7.8 g
    12%
    Saturated Fat 3.8 g
    19%
    Cholesterol 29.3 mg
    9%
    Sodium 380.2 mg
    15%
    Total Carbohydrate 13.8 g
    4%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.8 g
    11%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    corn chips

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