Chili And Cornbread Cupcakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 18
• 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)

Recipe

• 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.