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If you’re on the lookout for a dish that perfectly marries comfort food with a delightful twist, look no further than Loaded Chili Cheese Cornbread Muffins. This recipe encapsulates the heartwarming essence of cornbread, elevating it with the savory depth of chili and the creamy richness of cheese. The result? A muffin that’s not only delicious but also packed with flavor, making it an instant crowd-pleaser.

Loaded Chili Cheese Cornbread Muffins

Discover the ultimate comfort food with Loaded Chili Cheese Cornbread Muffins! This delightful recipe combines the hearty flavors of cornbread and chili, enhanced by the richness of cheddar cheese. Perfect for game days, potlucks, or cozy family dinners, these muffins are crowd-pleasers that are easy to share. With customizable spice levels and cheese options, you can make them your own. Serve warm with sour cream and cilantro for an irresistible treat!
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Ingredients
  

For the Cornbread Muffins:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup granulated sugar

1 cup milk

1/3 cup vegetable oil

1 large egg

For the Loaded Topping:

1 cup cooked chili (homemade or canned)

1 cup shredded cheddar cheese

1/2 cup diced jalapeños (fresh or pickled)

1/4 cup sour cream (for serving)

Fresh cilantro (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.

    Prepare the Cornbread Batter: In a mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together the milk, vegetable oil, and egg until well blended. Gradually pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).

      Fill the Muffin Tin: Scoop the cornbread batter into the prepared muffin tins, filling each cup about 2/3 full.

        Add the Chili and Cheese: Spoon about 1 tablespoon of chili onto the top of each muffin, then sprinkle each with shredded cheddar cheese and diced jalapeños for an extra kick.

          Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean (aside from the chili and cheese).

            Cool and Serve: Allow the muffins to cool for about 5 minutes in the tin, then transfer to a wire rack to cool slightly. Serve warm, topped with a dollop of sour cream and a sprinkle of fresh cilantro if desired.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 12 muffins