Chili and Cornbread Cupcakes
"These savory cupcakes are really easy to put together and fun to serve...."
INGREDIENTS
•
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
•
3 tablespoons milk
•
2 tablespoons butter, melted
•
1/4 teaspoon chili powder
•
1 egg
•
1/3 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed
•
2 cans (15 oz each) chili with beans
•
3/4 cup shredded Cheddar cheese (3 oz)
•
6 tablespoons sour cream
•
1/4 cup corn chips
•
1/4 cup sliced green onions (4 medium)
ADVERTISEMENT