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Once your chili chicken mixture is ready, it’s time to fill the muffin tin. This step is crucial for ensuring even cooking and optimal flavor distribution. Start by greasing your muffin tin with cooking spray or butter to prevent sticking. If you prefer, you can also use muffin liners for easier cleanup.

Chili Chicken Cornbread Muffin Bites

Chili Chicken Cornbread Muffin Bites are the perfect blend of flavors, combining hearty chicken and zesty chili with a sweet, crumbly cornbread base. These bite-sized treats are not only satisfying and delicious but also incredibly versatile, making them ideal for any occasion—from snacks to party appetizers. Easy to prepare and enjoyable warm or at room temperature, they are a hit with both kids and adults. Explore this recipe to create a meal that’s packed with flavor and nutrition!
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Ingredients
  

1 cup cooked chicken, shredded

1 cup chili (homemade or canned, with beans if desired)

1 cup cornmeal

1 cup all-purpose flour

½ cup sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

2 large eggs

½ cup melted butter

1 cup shredded cheddar cheese

½ teaspoon cumin (optional)

½ teaspoon chili powder (optional)

Chopped green onions or cilantro for garnish (optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 400°F (200°C). Grease a mini muffin tin or line it with muffin liners, set aside.

    Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cumin, and chili powder until well combined.

      Combine Wet Ingredients: In a separate bowl, mix together milk, eggs, and melted butter until smooth.

        Combine Mixtures: Gradually pour the wet mixture into the dry mixture and stir until just combined. Avoid over-mixing to keep the muffins light and fluffy.

          Add Fillings: Fold in the shredded chicken, chili, corn, and half of the cheddar cheese until evenly distributed.

            Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full. Sprinkle the remaining cheese on top of each muffin.

              Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

                Cool and Serve: Allow the muffin bites to cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm, garnished with chopped green onions or cilantro if desired.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 24 mini muffins