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
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.Place a heaping spoonful of chili on top of the corn bread batter; adjusting to make them all fairly even, using the entire can of chiliSprinkle the chili with the shredded cheeseEvenly 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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