Beer And Chile Cornbread Muffins Food
CHEESY CHILI-CORNBREAD MUFFINS RECIPE
Discover a new take on cornbread, our Cheesy Chili-Cornbread Muffins Recipe. This cornbread muffins recipe is simple to make thanks to corn muffin mix.
Provided by My Food and Family
Categories Home
Time 28m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Mix muffin mix, milk and egg just until blended. Stir in chiles and 2% Milk Singles.
- Spoon into 8 greased or paper-lined muffin cups.
- Bake 16 to 18 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHILI CORN MUFFINS
Hot corn bread was one of my childhood favorites. This muffin version with a Southwest flavor that I devised is now my and my husband's favorite.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 352mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
FRIED CORNBREAD WITH CORN AND CHILES
When I was growing up, my Grannie would make fried cornbread in the skillet on top of the stove to save time, instead of baking it in the oven. I always loved it...it didn't crumble and fall apart, and it was nice and crispy. Try regular cornbread that way...it is wonderful with some cabbage, pinto beans, fried apples and southern cooked pork chops! This recipe is a souped up version of what she used to make. To me its a meal in itself, but it really goes well with chili! Its also good dipped into homemade salsa. This is best cooked in a cast iron skillet, although you may use others.
Provided by breezermom
Categories Quick Breads
Time 30m
Yield 32 4
Number Of Ingredients 11
Steps:
- Combine cornmeal, flour, baking powder, salt, and pepper in a bowl.
- Stir in eggs, milk, and butter. Batter will be thin!
- Stir in corn, roasted peppers, and chiles.
- Pour 1/4 cup batter for each pancake onto a hot, lightly greased skillet. Cook until tops are covered in bubbles (like a pancake) and edges look cooked. Turn and cook other side.
Nutrition Facts : Calories 97.3, Fat 4.8, SaturatedFat 2.5, Cholesterol 49.4, Sodium 158.3, Carbohydrate 11.6, Fiber 1.1, Sugar 0.3, Protein 3.1
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- Add ground beef to pot and cook over medium heat. Start to brown then add spice blend and stir to combine. Chop ground beef with a wooden spoon until fully browned.
- Add onions and garlic to ground beef, stir to combine and cook for 2-3 minutes. Then, add peppers and jalapeños, stirring to combine, cooking for another 2-3 minutes.
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CORNBREAD AND CHILI MUFFINS - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine AmericanTotal Time 40 minsCategory AppetizerCalories 126 per serving
- Preheat oven to 375 degrees. Generously grease two mini muffin tins with non-stick cooking spray.
- Add flour, cormeal, sugar, baking powder, and baking soda to a large bowl. Whisk to combine. Add buttermilk to a liquid measuring cup. Add in egg. Whisk to combine. Add the buttermilk, egg, and butter to the dry ingredients. Whisk just until the mixture is combined. Use a small ice cream scoop to fill the muffins tins 3/4 full. Bake until golden brown and crisp, about 10-12 minutes. Cool.
- While the muffins cook, make the chili. Heat a medium dutch oven or skillet to a medium-high heat. Add ground beef. Use a wooden spoon to break up the meat. Once the beef is about halfway done cooking, add the onion, garlic, and 1/2 teaspoon salt. Continue to cook until the beef is no longer pink and the onion and garlic are soft.
- Add remaining 1/4 teaspoon salt, chili beans, chili powder, garlic powder, onion powder, and cumin to the beef and onions. Bring to a boil and reduce to a simmer. Simmer for 5-6 minutes. If the chili gets way too thick, add a few teaspons of water to loosen it up. (You do want it thick though, so it stays put in and on the buttermilk corbnread muffins.) Season to taste with salt and pepper.
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