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Savory Super Bowl Chili-Stuffed Cornbread Muffins

chili-stuffed cornbread muffins - featured image
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These easy, crowd-pleasing cornbread muffins are stuffed with smoky, hearty chili for the ultimate game day snack. Perfect for potlucks, tailgates, or cozy nights in, they’re customizable, portable, and guaranteed to be a hit with kids and adults alike.

Ingredients

Scale
  • 1/2 lb ground beef (or turkey for a lighter option)
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper (any color)
  • 1 clove garlic, minced
  • 1/2 cup canned diced tomatoes (with juice)
  • 1/4 cup canned kidney or black beans, drained and rinsed
  • 1 tbsp tomato paste
  • 1 tbsp chili powder (adjust to taste)
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1/8 tsp cayenne pepper
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1/4 cup granulated sugar (or honey)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs (room temperature)
  • 1 cup buttermilk (or regular milk with 1 tsp vinegar)
  • 1/3 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • Optional: 1 cup shredded cheddar cheese
  • Fresh cilantro or parsley, chopped (for garnish)
  • Extra shredded cheese (for topping)
  • Sour cream or Greek yogurt (for serving)
  • Jalapeño slices (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. Prepare the chili filling: In a skillet over medium-high heat, brown ground beef (or turkey), breaking it up, for 4-5 minutes. Add diced onion, bell pepper, and garlic; sauté until softened, 2-3 minutes.
  3. Stir in diced tomatoes, beans, tomato paste, chili powder, cumin, smoked paprika, salt, pepper, and optional cayenne. Simmer, stirring occasionally, until thickened, about 6-8 minutes. Remove from heat and let cool slightly.
  4. Mix the cornbread batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, melted butter, and oil. Pour wet ingredients into dry and gently fold until just combined. If using, fold in shredded cheddar cheese. Let batter sit for 3-5 minutes.
  5. Fill muffin tins: Spoon about 1 tablespoon of cornbread batter into each cup, spreading to cover the bottom. Add 1 heaping teaspoon of chili filling to the center. Top with another tablespoon of batter, sealing the chili inside.
  6. Bake for 18-22 minutes, until muffins are golden and a toothpick inserted into the cornbread comes out mostly clean.
  7. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. Top with shredded cheese, fresh herbs, or jalapeño slices as desired.
  8. Serve warm with a dollop of sour cream or Greek yogurt. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Notes

Let the chili filling cool before stuffing to prevent soggy muffins. Don’t overmix the batter—lumps are good! Use silicone liners or grease the pan well for easy release. Muffins can be made ahead and reheat well. For gluten-free, use a 1:1 gluten-free flour blend. For vegetarian, use plant-based crumbles or extra beans. Muffins freeze beautifully for up to 2 months.

Nutrition

Keywords: chili-stuffed cornbread muffins, Super Bowl snacks, game day recipe, easy appetizer, comfort food, tailgate food, party food, stuffed muffins

Find it online: https://leilameals.com/savory-super-bowl-chili-stuffed-cornbread-muffins-easy-game-day-recipe/