I bet you thought this was just a cheesy cornbread muffin with chili powder but NO it’s a Cheesy CHILI Cornbread Muffin.
The Chili Pepper is widely used around the world but did you know it’s spelled differently which is why you may see chile con carne, or chilli con carne.
Chili pepper, the spicy fruit of plants in the genus Capsicum; sometimes spelled “chilli” in the UK and “chile” in the southwestern US
Now that Fall is in the air and back to school is in full swing for the kids I’m busy in the kitchen using my free time to create delicious recipes for my family. If I can make ahead and freeze meals to make week-night cooking easier, I’ll do that.
I have used this basic chili cornbread recipe for years as it was in one of my old recipe books which I can’t seem to recall. I have tweaked the cornbread recipe to my liking through trial and error by adding various spices, hot sauce and herbs. If you are lucky to have fresh herbs on hand certainly use them instead of the dry herbs for blast of herb in each bite.
I’ve also reduced the salt content too, as you can always add but not take away. I usually stick to this method in all of my cooking as there is always way too much salt in a lot of processed foods this also why I like to cook from scratch as I know exactly what goes into every recipe. I’m sure I’m not alone and many other home cooks enjoy creating something that they know they won’t find at a grocery store.
So I try to reduce the salt content as much as possible when I bake or cook especially when a recipe calls for baking soda and salt. What some people don’t know is that baking soda already has salt in it and most times you won’t need to add much more salt if any at all.
Now this cheesy chili cornbread muffin recipe is super filling and I found that a serving of one or two muffins is more than enough for one person along with a garden salad loaded with veggies. You could even make this cheesy chili cornbread muffin recipe in a loaf tin and serve it up like meatloaf. Use your imagination and see what you can create.
Whichever way you make these chili cornbread muffins you won’t be disappointed. It’s hot spicy flavour along with the chili is great for these cool autumn nights, and ideal for those days you don’t want to cook. These only take a few minutes to heat up and serve from frozen and will stay up to a month in the freezer.
How to make easy cheesy chili cornbread muffins
- 1½ cups fine cornmeal
- ½ cup flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- 2 teaspoon chilli powder
- 1½ cups butter milk
- 2 eggs
- 2 tablespoons butter, melted
- 1lb ground beef/chicken
- 1 cup crushed tomatoes
- 1 tablespoon Italian herbs
- ½ onion finely chopped
- 1½ cups grated cheese (mozzarella or red cheddar)
- ¼ teaspoon ground pepper
- 2 teaspoons hot sauce
- 1 teaspoon paprika
- Preheat oven to 375oC/190oC
- Line muffin pans with paper
- In a large bowl, mix all dry ingredient together, then incorporate the buttermilk and add the melted butter and eggs.
- In a pan add onions then brown the beef/chicken on high until fully cooked. Remove from heat and drain off excess fat. Place to one side
- In a bowl mix together the crushed tomatoes, herbs, hot sauce, paprika and ground pepper.
- Add this too the ground beef/chicken until combined.
- Fill 18 muffin cups halfway with the batter, then add a tablespoon ground beef/chicken mix, sprinkle with cheese. Then add another tablespoon meat mixture and finish off with more cheese. Add a dash of hot sauce to the top of the cheese. (Optional)
- Bake in the oven for 15 mins in oven.
Enjoy this easy cheesy chili cornbread muffin as a hearty change from plain old chili and top it off with sour-cream and chives.
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