This November all I want to do is curl up by the fireplace with a good book, cozy sweater, and some comfort food – specifically cornbread.
These little cornbread muffins are full of cheesy goodness and pack a punch with slow-cooked chili.
So get ready to turn the heat right up with these Chili n’ cheese cornbread muffins. I like to start with quality ingredients made locally, like creamy Canadian Provolone cheese, which tastes like heaven when melted into these muffins.
That’s best washed down with a fresh and crisp Niagara white wine, like the Konzelmann Estate Winery Pinot Blanc.
1 ½ cups (375 mL) fine cornmeal
½ 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
½ tsp (2 mL) salt
1 ½ cups (375 mL) buttermilk
2 tbsp (30 mL) butter, melted
1 lb (450 g) lean ground beef
1 cup (250 mL) salsa, homemade or store-bought
1 ½ cups (375 mL) Canadian Provolone, grated
1 cup (250 mL) sour cream
½ tsp (2 mL) ground cumin
Salt and freshly ground pepper
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.
Canadian Cheddar, Monterey Jack, Mozzarella
This recipe was developed by AllYouNeedIsCheese.ca, where you can discover more delicious recipes.