Prep Time: 1 Hour
Yields: 16 Muffins
Make these muffins for your next tailgate party or as an on-the-go snack for your little trick-or-treaters. Delicious cornbread with a tasty treat in the middle guarantees they’ll be a hit. You can substitute a packaged cornbread mix to make this recipe even simpler to prepare. Also try a spoonful of crawfish étouffée instead of chili in the center for a Cajun twist.
1¼ cups yellow cornmeal
¼ cup whole kernel corn
¾ cup flour
2½ tsps double-acting baking powder
2 tbsps sugar
1 tsp salt
3 tbsps melted butter
1 cup milk
1 cup chili with beans (use canned or your favorite homemade recipe)
½ cup shredded Cheddar or Monterey Jack cheese
Preheat oven to 425°F. Grease 2 (8-cup) muffin tins and set aside. In a large mixing bowl, combine flour, baking powder, sugar and salt. Mix well then add cornmeal. Blend in egg, butter and milk. Fold corn into batter. Pour enough batter into each muffin cup to fill 1/3 of the way. Put a teaspoon of chili on top of the batter and top with a sprinkle of cheese. Repeat for each muffin cup then continue filling each cup with batter to 2/3 full. Bake 20–25 minutes or until golden brown.