Cheesy Chili Cornbread Cups Savory and Simple Treat

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs
• 0.25 cup unsalted butter, melted
• 1 cup shredded cheddar cheese
• 1 cup chili
• 0.25 cup diced jalapeños (optional)
• 0.25 cup chopped green onions

Instructions

1. Preheat your oven to 400°F (200°C) and grease a muffin tin (12-cup capacity).
2. In a large mixing bowl, combine cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk together the milk, eggs, and melted butter until well combined.
4. Pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix!
5. Fold in the shredded cheddar cheese and jalapeños (if using) until evenly distributed in the batter.
6. Spoon about 1 heaping tablespoon of batter into each muffin cup, then add a dollop of chili on top (about 1 tablespoon).
7. Finally, cover the chili with another tablespoon of batter, filling each cup about 2/3 full.
8. Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the cornbread comes out clean.
9. Allow the cornbread cups to cool for a few minutes in the pan before transferring them to a wire rack.
10. Garnish with chopped green onions before serving.