Stuffed Corn Bread
Stuffed Corn Bread

These little gems are tasty and economical,  for a quick lunch or snack, to fill tummies with nummy goodness!

 Stuffed Corn Bread Muffins


1 package corn bread mix (Betty Crocker preferred)Ingredients listed on package

15-16 oz. can of chili, stirred

Muffin paper liners

½ cup shredded cheddar cheese, or pepper jack, optional  

Directions: Preheat oven to 400 degrees. Mix cornbread according to pack directionsDSC_0319 CopyPlace 12 paper liners in muffin tin cups. Spray with spray release (such as ‘Pam’)DSC_0320 Copy


Spoon about 1 Tbl. of the prepared corn bread mixture in the bottom of each muffin cup.  Fill the muffin cups about half-way full with prepared corn bread mix batter.DSC_0324 copyPlace a heaping spoonful of chili on top of the corn bread batter; adjusting to make them all fairly even, using the entire can of chiliDSC_0329 copySprinkle the chili with the shredded cheeseDSC_0332 copyEvenly spoon the remaining corn bread batter on top of the chili. Bake according to package directions. The muffins are done when touched in the center, and the corn bread springs back and feels fairly firm to the touch.

Adapted recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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