These little three-bite babies are perfect for game day – no fork needed! Just kick back and relax with your favorite adult beverage and some of this game day grub!

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You might also like our Vegan Chili recipe. I'm in full planning it mode thinking ahead to this weekend's big game. Chili is always a must-have for game day, but I'm upping the ante - so to speak with these yummy Corn Muffin Chili Cups!

These little three-bite babies are perfect for game day - no fork needed! Just kick back and relax with your favorite adult beverage and some of this game day grub!

🧂 Ingredients

CHEDDAR CORN MUFFINS

egg
milk
sour cream
butter
all-purpose flour
cornmeal
white sugar
baking powder
baking soda
salt
shredded Cheddar cheese

Plus:

your favorite chili recipe
Mexican cheese blend

🔪Instructions

CHEDDAR CORN MUFFINS

Preheat the oven to 400-degrees F. Grease an oversized muffin pan and set aside.
In the bowl of an electric mixer, beat together the egg with the rest of the wet ingredients.
Mix in the dry ingredients and the cheese until just combined, taking care not to over mix.
Portion the muffins into the prepared pan.
Bake for about 15 minutes until a toothpick inserted in the center comes out clean.
Remove to a cooling rack and let rest.

CORN MUFFIN CHILI CUPS

Now here’s how to put it all together:
Let the corn muffins cool until you can easily handle them. Using a paring knife, gently cut out the top and center of the muffin. You want to create a little well for the chili.
Add a bit of shredded cheese (I like a Mexican cheese blend), then top with chili. The amount depends on the size of the muffin and how big you cut the well.
Add a bit more cheddar cheese to the top.
Line a baking sheet with parchment paper and place all the corn muffin chili cups on the tray. Bake at 350-degrees F until the cheese is melted. Serve hot.

Take your favorite chili recipe or ours and this Cheddar Corn Muffin recipe and make chili cups, perfect as an appetizer or a meal and kids love them!

I know your mouth is watering, so let's get to the recipe!

Corn Muffin Chili Cups

Amazing Chili Recipes

See more Chili Recipes →

Recipes Using Leftover Chili

Corn Muffin Chili Cups

These little three-bite babies are perfect for game day – no fork needed! Just kick back and relax with your favorite adult beverage and some of this game day grub!

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Course: Appetizer

Cuisine: American

Keyword: corn muffin chili cups

Cook Time: 20

Servings: muffin cups

Calories: 371kcal

Author: Ang Paris

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Ingredients

CHEDDAR CORN MUFFINS

1 egg
1 cup milk
½ cup sour cream
¼ cup butter melted
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shredded Cheddar cheese

CORN MUFFIN CHILI CUPS

your favorite chili recipe
Mexican cheese blend
Cheddar Corn Muffins

Get Recipe Ingredients

Instructions

CHEDDAR CORN MUFFINS

Preheat the oven to 400-degrees F. Grease an oversized muffin pan and set aside.
In the bowl of an electric mixer, beat together the egg with the rest of the wet ingredients.
Mix in the dry ingredients and the cheese until just combined, taking care not to over mix.
Portion the muffins into the prepared pan.
Bake for about 15 minutes until a toothpick inserted in the center comes out clean.
Remove to a cooling rack and let rest.

CORN MUFFIN CHILI CUPS

Now here’s how to put it all together:
Let the corn muffins cool until you can easily handle them. Using a paring knife, gently cut out the top and center of the muffin. You want to create a little well for the chili.
Add a bit of shredded cheese (I like a Mexican cheese blend), then top with chili. The amount depends on the size of the muffin and how big you cut the well.
Add a bit more cheddar cheese to the top.
Line a baking sheet with parchment paper and place all the corn muffin chili cups on the tray. Bake at 350-degrees F until the cheese is melted. Serve hot.

Equipment

oversized muffin pan
electric mixer

Nutrition

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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