Chili n’ cheese cornbread muffins

Our dietitians' favourite

Full 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
Yields 9 Servings
chili n cheese cornbread muffins

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)

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.

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Nutrition

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
Vitamin B12: 89 %
Zinc: 45 %
Selenium: 45 %
Phosphorus: 39 %