Chili n’ cheese cornbread muffins
Our dietitians' favouriteFull of cornmeal goodness and all the flavour of slow-cooked chili. These are a nice surprise to tuck into a lunch box.
- Prep: 30 min
- Cooking: 20 min
Ingredients
- 1 1/2 cups (375 mL) fine cornmeal
- 1/2 cup (125 mL) all-purpose flour
- 2 tsp (10 mL) sugar
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) chili powder
- 1/2 tsp (2 mL) salt
- 1 1/2 cups (375 mL) buttermilk
- 2 eggs
- 2 tbsp (30 mL) butter melted
- 1 lb (450 g) lean ground beef
- 1 cup (250 mL) salsa, homemade or store-bought
- 1 1/2 cups (375 mL) Canadian Provolone grated
- 1 cup (250 mL) sour cream
- 1/2 tsp (2 mL) ground cumin
- Salt and freshly ground pepper
- Homemade Salsa
- 2 tsp (10 mL) canola oil
- 1/2 red pepper finely sliced
- 1/2 onion finely sliced
- 1 clove garlic chopped
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) ground coriander
- 1 1/2 cups (375 mL) tomatoes diced
- 3 tbsp (45 mL) tomato paste
- 1 tsp (5 mL) sugar
- 1 tbsp (15 mL) lime juice
- Salt and freshly ground pepper
- 1/4 cup (60 mL) cilantro chopped (optional)
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Preparation
Preheat oven to 375°F (190°C). Line a muffin pan with paper or silicone baking cups.
In a large bowl, mix all dry ingredients together. Using a whisk, add buttermilk, then eggs and butter. Set aside to rest.
In a skillet, brown ground beef over high heat until completely cooked. Remove from heat, drain excess fat and add salsa.
Fill 18 muffin cups halfway with batter. Add 1 tbsp (15 mL) of the meat mixture, sprinkle with cheese, add another 1 tbsp (15 mL) of the meat mixture and top with cheese.
Bake on middle rack of the oven for 15 minutes.
Meanwhile, mix sour cream with cumin and season with salt and pepper. Serve with the hot cornbread muffins.
Homemade Salsa
In a saucepan, heat the oil on medium heat and sauté peppers, onion and garlic for 5 minutes.
Add the remaining ingredients except the cilantro. Bring to a boil and simmer for 5–10 minutes depending on desired tenderness of vegetables.
Adjust seasoning and add cilantro, if desired. Transfer to a jar and let cool. Refrigerate at least 2 hours before serving.
Tips
Cheese alternatives: Canadian Cheddar, Monterey Jack, Mozzarella.
Nutritional information
Per serving| Energy: | 374 Calories |
| Protein: | 22 g |
| Carbohydrate: | 29 g |
| Fat: | 19 g |
| Fibre: | 2.3 g |
| Sodium: | 635 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 29 % / 321 mg |
| Phosphorus: | 39 % |
| Selenium: | 45 % |
| Vitamin B12: | 89 % |
| Zinc: | 45 % |
