CHILI STUFFED CORNBREAD MUFFINS
Provided by Danae Halliday
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray or parchment paper liners to prevent the muffins from sticking.
- In a large bowl whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a smaller bowl whisk together the milk, honey, egg, egg white, oil, Greek yogurt, green onion and shredded cheese.
- Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.
- Scoop 1 1/2 tablespoons of the batter into each muffin cup.
- Drop 1 tablespoon of the prepared chili into the center of the batter.
- Top the chili with another 1 1/2 tablespoons of the cornbread batter.
- Place the muffins on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a couple minutes in the tin then remove them to finish cooling on a wire rack.
PIMENTO CHEESE-STUFFED CORN MUFFINS
Freshly baked corn muffins and pimento cheese are hallmarks of the South. But instead of slathering our muffins with the creamy-sharp spread, we decided to stuff them with it. The cheesy center is a welcome surprise.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
- Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
- Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.
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.
CIAO BELLA CHILI
I know there are a ton of chili recipes out there but just had to share mine too. I'm proud of this chili as it's a creation all my own. This chili has a true beef flavor without a lot of heat. I like to taste what I'm eating not burn my mouth off...lol. So I hope you like my creation. I use beef broth usually but the last time...
Provided by Anna Sciancalepore Antoniello
Categories Chili
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. In a large, deep skillet or dutch oven, sweat onions and brown ground beef; drain excess fat and return beef to skillet or dutch oven.
- 2. Add chili powder, cumin, paprika and cayenne to ground beef and cook 2-3 minutes until aromatic.
- 3. Add undraid tomatoes, drained and rinsed kidney beans, bold and spicy beans, tomato paste and beef broth.
- 4. Allow to come to a simmer and simmer on low for about 45 minutes to 1 hour or until desired thickness.
- 5. Serve with shredded cheddar, corn muffins and biscuits. Can also be served over rice. Add some sour cream if you like too.
CHILI TOPPED CORNBREAD BITES
Steps:
- For Chili: In a large pot over medium heat, add the beef and brown well. Drain off all but 1 tablespoon of the rendered fat. Add the onions and saute until translucent. Stir in the garlic, spices, chili sauce, tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 30 minutes to thicken and incorporate flavors. (Reserve 1 cup of chili for Round 2 Hush Puppies recipe.)
- For Corn Muffins: Preheat the oven to 350 degrees F. Spray 2 (24-cup) or 3 (12-count) mini muffin tin with cooking spray.
- In a large bowl, mix together the baking mix, cornmeal, and sugar. In a separate bowl whisk together the eggs and milk until well combined, then mix in melted butter. Stir the wet ingredients into the dry until just incorporated (reserve 1 cup the batter for Round 2 Hush Puppies recipe). Using a tablespoon or mini ice cream scoop fill the muffin tins 3/4 of the way up with batter. Bake until a toothpick inserted in top of the muffins comes out clean, about 12 to 15 minutes.
- To Assemble: Using a small teaspoon, scoop out a small amount from the top of the mini cornbread muffins. (Save these pieces for the (Bacon Cornbread Stuffed Mushrooms recipe). Fill the top of each muffin with a tablespoon of the chili. Top with a dollop of sour cream and sprinkle with chopped parsley. Transfer to a serving platter and serve.
CHILE CORN MUFFINS WITH CHIPOTLE BUTTER
Steps:
- Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
- In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
- Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
- NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.
CARIBBEAN CHILI-STUFFED MUFFINS
Provided by Eddie Jackson
Categories main-dish
Time 1h25m
Yield 10 to 12 muffins
Number Of Ingredients 26
Steps:
- For the chili: Set a large pan over medium-high heat and add some coconut oil. Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes. Season with the chile powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes. Add the beef stock and continue to simmer for an additional 10 to 15 minutes. Add additional salt and pepper to adjust the seasoning if needed. Mix in the chopped cilantro and mangoes.
- For the muffins: Preheat the oven to 400 degrees F.
- Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Mix the butter, milk and eggs in another bowl and whisk until combined. Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos.
- Fill each cup of a 12-cup muffin pan halfway with the muffin batter. Place some of the chili mixture on top of the muffin batter in each cup. Finish by filling up each cup with some of the remaining muffin batter. Bake until golden brown, 15 to 25 minutes.
BBQ PORK-STUFFED CORN MUFFINS
This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line muffin tin with paper baking cups. Spray each cup with cooking spray.
- Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
- Fill muffin cups halfway with batter.
- Add 1 to 2 tablespoons of pulled pork to each cup.
- Top with remaining batter.
- Use the remaining 1/4 of shredded cheese to top each muffin.
- Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 22.7 g, Cholesterol 52 mg, Fat 10.2 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 3.8 g, Sodium 641.4 mg, Sugar 0.5 g
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- Prepare batter according to package directions. Pour batter into muffin tins, filling about 2/3 the way full. Bake for 16-18 minutes or until tops are golden. Remove from oven and cool.
- Open chili and drain excess liquid out. Pour into a microwave safe bowl and heat until warm. Spoon a little chili into each muffin.
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