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Cornbread is more than just a simple accompaniment to meals; it is a beloved staple that holds a special place in the heart of American cuisine, particularly in Southern households. Its warm, comforting texture and slightly sweet flavor have made it a favorite at barbecues, family gatherings, and holiday feasts. This versatile bread has evolved through the years, adapting to regional tastes and preferences, which has led to the creation of countless variations. Among these variations, loaded chili cheese cornbread muffins stand out as a delicious and hearty twist on the traditional recipe, offering a delightful combination of flavors and textures.

Loaded Chili Cheese Cornbread Muffins

Discover a hearty twist on a classic favorite with loaded chili cheese cornbread muffins! These delicious muffins elevate traditional cornbread by adding savory chili, gooey cheddar cheese, and a touch of spice. Perfect as a snack, side dish, or even a main course, they're great for potlucks or cozy nights in. Easy to make and full of flavor, these muffins will impress your family and friends. Enjoy the comfort of homemade goodness with every bite!
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Ingredients
  

For the Cornbread Muffins:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup granulated sugar

1 cup milk

1/3 cup vegetable oil

1 large egg

For the Loaded Topping:

1 cup cooked chili (homemade or canned)

1 cup shredded cheddar cheese

1/2 cup diced jalapeños (fresh or pickled)

1/4 cup sour cream (for serving)

Fresh cilantro (for garnish, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a muffin tin by lining it with paper liners or lightly spraying it with non-stick cooking spray to ensure easy removal after baking.

    Prepare the Cornbread Batter: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. In a separate bowl, whisk together the milk, vegetable oil, and egg until the mixture is smooth and well incorporated. Gradually add the wet mixture to the dry ingredients, stirring gently just until combined. Be careful not to overmix; a few lumps are perfectly fine.

      Fill the Muffin Tin: Using a spoon or a ladle, carefully scoop the cornbread batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.

        Add the Chili and Cheese: Top each muffin with approximately 1 tablespoon of cooked chili, pressing it down slightly. Next, generously sprinkle shredded cheddar cheese over the chili and add diced jalapeños on top for an extra layer of flavor.

          Bake the Muffins: Place the filled muffin tin into the preheated oven. Bake the muffins for 18-20 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean, aside from the chili and cheese.

            Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Afterward, transfer the muffins to a wire rack to cool slightly. Serve them warm, with a dollop of sour cream on top and a sprinkle of fresh cilantro for added freshness, if desired.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 muffins

                Presentation Tips: For a delightful presentation, arrange the muffins on a serving platter with a small bowl of extra sour cream on the side for dipping. Garnish the platter with fresh cilantro sprigs for a pop of color!