green giant valley fresh steamers niblets frozen corn, thawed
( from 12-oz bag)
2 (15 ounce) cans
chili with beans
shredded cheddar cheese
( 3 oz)
sliced green onion
( 4 medium)
Heat oven to 400°F Place foil baking cup in each of 18 regular-size muffin cups.
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.
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.