Cornbread Chili Cups

I love chili and cornbread. I’ve had chili with cornbread baked on top, so why not make the chili bowl out of the cornbread? Deliciously easy and a party for your mouth! Try it!

What you need:

• 1 cup all-purpose flour
• ¾ cup cornmeal
• 1 Tablespoon baking powder
• 2 Tablespoons of sugar
• 1 teaspoon garlic salt
• 1 egg
• 1/3 cup plain Greek yogurt
• 1/2 cup cold water
• 1/3 cup melted butter
• 1 ½ cups chili – canned or homemade (recipes here ^[6])
• 1 cup grated extra sharp cheddar cheese
• Avocado to garnish

How to Do it:

Preheat the oven to 350 degrees.

Mix the dry ingredients together making sure all the lumps are broken up.

Whisk the water, egg and yogurt. Pour into the dry ingredients and stir.

Add the butter and make sure it’s well blended but not over mixed.

Spray the cups of a muffin tin with cooking spray to prevent sticking.

Fill each cup evenly with the cornbread batter, about 2 to 3 Tablespoons each.

Using the back of a spoon, make a small well in the center of each cup. Carefully spoon about 2 Tablespoons of chili into the well. Continue filling evenly until the chili is gone. Top with about 1 ½ Tablespoon of cheese on each.

Bake for about 20 minutes, or until the muffin is brown around the edges and the cheese bubbles. Remove from heat and allow to cool slightly. Top each with a slice of avocado.

Serve hot!

Makes 12 cups.

 

 

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