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Nutrition Facts
Serving Size 65 g
(Approx. 18 Servings)
Amount Per Serving
Calories 120 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 360 mg 15%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 5 g
Vitamin A 6% Iron 6%
Vitamin C 6% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chili Cornbread Muffins
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
18  People


Recipe makes 18 Servings

16 Oz H-E-B Fully Cooked Chili No Beans
12 Oz Hill Country Fare Cornbread Mix
2 large H-E-B Large Grade AA Eggs
1/2 cup(s) H-E-B 2% Milk
1 greenhouse tomatoes, chopped
3 green onions, thin sliced
1/3 cup(s) chopped cilantro
1/2 cup(s) H-E-B Shredded Cheddar Cheese, regular, 2%, or fat free
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Heat the oven to 350°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 muffin (save remaining chili for other use). Top each muffin 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.



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