Description
Hearty chili stuffed corn muffins blend spicy southwest flavors into a portable meal perfect for gatherings. Savory cornbread pockets cradle rich chili, offering you a delightful handheld comfort classic.
Ingredients
Scale
- 1 lb extra lean ground beef
- 1½ cups all-purpose flour
- ¾ cup cornmeal (medium grind)
- 1 cup corn kernels (fresh, frozen, or well-drained canned)
- 1½ cups shredded Pepper Jack or sharp cheddar cheese
- 2 cans (14 oz / 400 g each) petite diced tomatoes
- 1 can (14 oz / 400 g) cannellini or kidney beans, drained and rinsed
- 1 large yellow onion (diced)
- 1 bell pepper (diced)
- 2 cloves garlic (minced)
- 3 tbsps unsalted butter (melted and cooled)
- 3 tbsps vegetable or corn oil
- 1 large egg
- 1 large egg yolk
- 2 tbsps olive oil
- 1 cup buttermilk or acidified milk
- 1 tbsp chili powder
- ½ tsp paprika (smoked or sweet)
- ½ tsp ground cumin
- ½ tsp dried oregano (crushed)
- 1 tbsp sugar
- 2½ tsps baking powder
- ¼ tsp baking soda
- ½ tsp salt
- Salt and fresh black pepper, to taste
- Shredded Pepper Jack or sharp cheddar cheese
- Sour cream
Instructions
- Preheat Preparation: Warm the oven to 375°F (190°C) and prepare a 12-cup muffin tin with cooking spray or paper liners.
- Dry Ingredient Fusion: Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Liquid Component Blend: Combine buttermilk, melted butter, vegetable oil, whole eggs, and egg yolk until perfectly smooth.
- Batter Creation: Merge wet and dry ingredients gently, allowing slight lumps to remain. Fold in corn kernels and cheddar cheese evenly.
- Muffin Filling: Distribute batter using an ice cream scoop, filling each cavity nearly to the top.
- Baking Process: Bake for 16-18 minutes until a toothpick comes out clean. Rest muffins in the pan for 20 minutes, then transfer to a cooling rack.
- Chili Base Development: Sauté onions, carrots, and garlic in olive oil over medium-high heat for 5 minutes. Add ground beef, breaking into small pieces and browning thoroughly.
- Flavor Layering: Introduce Worcestershire sauce and spices (garlic powder, onion powder, paprika, cumin, thyme, black pepper). Pour in marinara sauce and water, simmering for 25-30 minutes.
- Muffin Preparation: Slice muffin tops with a serrated knife and carefully hollow out centers, maintaining a half-inch border.
- Final Assembly: Fill hollowed muffins with hot chili, sprinkle additional cheddar cheese, and top with a generous dollop of sour cream.
- Buttermilk Hack: If needed, create homemade buttermilk by mixing white vinegar or lemon juice with whole milk and allowing to sit for five minutes before use.
Notes
- Measure Precisely: Use exact measurements for dry and wet ingredients to ensure perfect muffin texture and consistency.
- Avoid Overmixing: Stir batter gently until just combined to prevent tough, dense muffins with a rubbery texture.
- Temperature Matters: Allow ingredients like eggs and buttermilk to reach room temperature for smoother batter and better rise.
- Customize Chili: Adjust spice levels and seasonings to match personal taste preferences without compromising the recipe’s core flavors.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg