Chili and Cornbread Cupcakes

Recipe is from Bisquick.

• Ready In: 45 mins
• Serves: 18

Ingredients

• 1 (6 1/2ounce) 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. Heat oven to 400°F Place foil baking cup in each of 18 regular-size muffin cups.
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. 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.