Stuffed Chili Cornbread Muffins

By | October 20, 2013

A delicious Cornbread Muffin stuffed with Homemade Chili makes these muffins perfect for a cold Winter night.  They are just the right portion.  Top with your favorite toppings. 

Stuffed Chili Cornbread Muffins

In a hurry, grab one for on the go!

Chili cornbread muffins



5 from 1 reviews
Stuffed Chili Cornbread Muffins
Prep time
Cook time
A delicious cornbread muffin stuffed with homemade chili and cheese.
  • 1 lb. ground sirloin (I prefer sirloin over ground beef, but it's really whatever you prefer)
  • 1 Onion
  • 1 Pkg. McCormick Chili Seasoning Mix
  • 1 large can chopped tomatoes
  • 3 Cans Pinto Beans
  • Cheddar Cheese
  • 2 Boxes Jiffy Cornbread or use your favorite cornbread mix!
  1. Brown sirloin and onion until fully cooked.
  2. Add Chili seasoning, canned tomatoes, and pinto beans. Do not need the juices in the chili.
  3. Mix well then turn down to low and simmer about 20-30 minutes.
  4. Prepare the cornbread as directed on box.
  5. Fill a muffin pan with cupcake liners. Fill each cupcake liner with about 1 tablespoon of cornbread. Add 1 Tablespoon of Chili. Top with about 1-2 tablespoons of cornbread. Top with shredded cheese. Bake at 350 until cornbread is done.
In a hurry, just warm up a muffin and take on the go.
Put 1 tablespoon of cornbread mix in the bottom of a cupcake liner, add 1 tablespoon of Chili and top with cornbread mix and cheddar cheese.

Chilie muffin direction

In a hurry, just warm up a muffin for on the go!

Chili muffins stack


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I linked up at Between Naps on the Porch and here.

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  1. Pingback: Stuffed Chili Cornbread Muffins | STL Cooks

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