Cheesy Chili Mac Stuffed Cornbread Muffins

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 2 cups prepared chili (store-bought or homemade)
• 1 cup cooked elbow macaroni
• 1 cup shredded cheddar cheese
• 1/4 cup diced green onions (optional garnish)

Steps

1. 1 Preheat oven to 375°F. Line a muffin tin with paper liners or grease well.
2. 2 In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. 3 In another bowl, mix milk, oil, and egg. Pour into dry ingredients and stir until just combined.
4. 4 Spoon a tablespoon of cornbread batter into each muffin tin cavity.
5. 5 In a medium bowl, combine chili, cooked macaroni, and 1/2 cup cheese. Spoon mixture over cornbread batter in each cavity.
6. 6 Top with remaining cornbread batter, dividing evenly.
7. 7 Bake for 20-25 minutes or until golden and a toothpick inserted comes out clean.
8. 8 Remove from oven and let cool for 5 minutes. Sprinkle with remaining cheese and bake for an additional 2 minutes until cheese is melted.
9. 9 Garnish with green onions if desired, and serve warm.

Equipment

• Muffin tin
• Mixing bowls
• Spoon or ice cream scoop

Variations

• Add cooked ground beef to the chili for extra heartiness.
• Use jalapeño cheddar cheese for a kick.

Substitutions

• If you're out of cornmeal, use an extra 1/2 cup flour but know it will change the texture.
• Substitute milk with almond milk for a dairy-free option.

Pairings

• Cornbread muffins pair beautifully with a side of coleslaw or roasted vegetables.

Nutrition

Tips

• For extra spice, add diced jalapeños to the chili mac filling.
• These muffins can be made ahead and reheated in the oven for best texture.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a preheated 350°F oven for 10 minutes.

Freezing: Freeze unbaked muffins wrapped individually in plastic wrap for up to 3 months. Thaw overnight in the fridge and bake as directed. Or freeze baked muffins for up to 2 months; reheat in a 350°F oven.

Serving Suggestions

• Pair with a crisp green salad or creamy tomato soup for a hearty meal.

FAQ