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Chili Cornbread Muffins

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

15 minutes

Cook Time:

20 minutes


18 muffins


1  container (16 oz.) H-E-B Fully Cooked® Chili No Beans

2  bags (6 oz. each) Hill Country Fare Cornbread Mix

2  H-E-B Large Eggs

1 1/2  c.  H-E-B 2% Milk

1  chopped tomato

3  green onions, thin sliced

1/3  c.  chopped cilantro

1/2  c.  H-E-B Shredded Cheddar Cheese, regular, 2%, or fat free


Heat the oven to 350 degrees F. Spray 18 individual cupcake molds with nonstick cooking spray and set aside. For easier cleanup, use 18 cupcake liners.

Heat the chili in its package for 2 minutes to warm only. Set aside.

Prepare cornbread mix according to package directions with eggs and milk. Add tomato, onions, and cilantro to cornbread batter.

Fill cupcake molds halfway with batter (about 2 tablespoons each). Spoon 1 tablespoon of the warmed chili over each muffi n (save remaining chili for other use). Top each muffi n evenly with remaining batter and sprinkle with 1 teaspoon of cheese.

Bake on center oven rack for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before serving.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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