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Cornbread and Chili Muffins

Cornbread and Chili Muffins
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These mini cornbread cups feature a sweet, tender cornmeal base filled with rich, savory beef and bean chili. Portable and mess-free, they deliver all the comfort of a classic chili dinner in an easy, two-bite party snack.

Ingredients

Scale

Sweet Cornbread Base

  • ½ cup all-purpose flour
  • ¾ cup yellow cornmeal
  • ½ cup white sugar
  • 1 ¾ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 large egg (room temperature)
  • ¾ cup liquid buttermilk
  • ¼ cup butter, melted

Savory Beef & Bean Chili

  • ¾ lb lean ground beef
  • ¾ cup yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) chili beans (pinto or kidney in chili sauce)
  • ¾ teaspoon kosher salt (divided)
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin

Instructions

Bake the Cornbread Cups

  1. Prep: Heat oven to 375°F (190°C). Generously spray two 12-cup mini muffin tins with non-stick cooking spray.
  2. Mix: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and baking soda. In a separate cup, whisk the egg and buttermilk together, then pour into the dry ingredients along with the melted butter.
  3. Bake: Stir just until combined—do not overmix! Fill each muffin cup ¾ full. Bake for 10 to 12 minutes until edges turn light golden and tops dome up. Let them rest in the pan while you make the chili.

Cook the Thick Chili Filling

  1. Brown Meat: Heat a heavy skillet over medium-high. Add ground beef and crumble into fine pieces. Halfway through cooking, stir in onions, garlic, and ½ teaspoon kosher salt. Cook until meat is no longer pink.
  2. Simmer: Stir in the remaining ¼ teaspoon salt, the full can of chili beans, chili powder, garlic powder, onion powder, and cumin. Reduce heat to low and simmer uncovered for 5 to 6 minutes until thick and glossy. (Splash in a teaspoon of water if it gets too dry).

Scoop & Assemble

  1. Form Cups: Remove muffins from the tin. Press a ½ teaspoon measuring spoon into the top center of each muffin, twisting slightly to hollow out a small well.
  2. Fill: Scoop warm chili generously into each well and mound it over the top. Serve immediately!

Notes

Chef’s Secret: Let your baked muffins cool for 5 to 8 minutes before scooping! Fresh, hot cornbread tears easily, but letting the steam escape allows the structure to set so your spoon slides in clean without crumbling the walls.

  • Serving Suggestions: Top warm bites with shredded sharp cheddar, diced green onions, fresh cilantro, or crushed corn chips. Set out small bowls of sour cream and pickled jalapeños so guests can customize their bites.
  • Storage: Store leftover muffins and chili in an airtight container in the fridge for up to 3–4 days.
  • Reheating: Avoid the microwave to keep them from turning soggy. Place assembled cups on a parchment-lined tray, cover loosely with foil, and warm at 350°F (175°C) for 6 to 8 minutes until the chili is steaming.

Find it online: https://cakeshungry.com/cornbread-and-chili-muffins/