CHILI AND CORNBREAD CUPCAKES

Chili and Cornbread Cupcakes image

These savory cupcakes are really easy to put together and fun to serve.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 18

Number Of Ingredients 11

Ingredients

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
3 tablespoons milk
2 tablespoons butter, melted
1/4 teaspoon chili powder
1 egg
1/3 cup frozen corn (from 12-oz bag), thawed
2 cans (15 oz each) 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 onions (4 medium)

Steps:

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.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving (2 Cupcakes), Sodium 550 mg, Sugar 7 g, TransFat 0 g