Ingredients
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1 (8.5 oz) box cornbread mix
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1 egg
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1/3 cup milk
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2 tbsp vegetable oil
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1 cup prepared canned chili
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1 cup shredded cheddar cheese
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baking spray
Steps
1
Preheat oven to 400 F. Generously spray a 12 cup muffin tin with baking spray.
2
Mix together the cornbread mix with the egg milk and oil until well blended. Fill muffin cups up ½ of the way for a total of 8 cups.
3
Place a generous tablespoon sized dollop of the chili in the center of the cornbread batter. Repeat with remaining cups, and top with another generous tablespoon sized scoop of shredded cheese.
4
Bake in the oven for 18-22 minutes or until tops are golden brown and the bread easily pulls away from the muffin tin.
