For those of us that favor the Savory team over the Sweet team you will get a "kick" out of the hidden "blitz" inside this innocent looking cornbread cupcake. The "trick play" is the jalapeno slices in the chili and molten cheese filling.
I tried to think of something portable and easy to grab off of the food table that was a new twist on traditional football food. I love chili and cornbread with LOTS of cheese. But eating a bowl of chili amongst a rowdy crowd could be messy. Here is my latest food reinvention.
Step 1: Ingredients
Canned chili OR your own homemade chili
Sharp grated cheddar cheese.*
Total yield was about 14 muffins give or take a few sample attempts.
*Total amount of cheese added varies based on the amount of batter you make. It should be around 1/2 of the batter volume. My mix made a bit over 2 cups of batter so I added roughly 1 cup of shredded cheese.
Step 2: Equipment
450 degree F oven
Step 3: Batter
Fold the shredded cheddar cheese into the batter.
COMMENTS: I thought my muffin mix baked up a little dry so I plan on adding some sour cream and honey to the next batch to moisten it up.
Improvise away! I think some hot sauce mixed right into the batter would be awesome as well!
Step 4: Prepare Cupcake Liners
Spray each liner with a little oil.
The cheese in the batter makes them sticky and hard to remove from the paper with out a little spray.
Step 5: Partially Fill the Liner
Step 6: Make a Hollow
Step 7: Add the Chili
Step 8: Add the Kicker!
It turns out best if you can keep the chili contained in the hollow and not touching the sides of the liner.
Step 9: Cover the Top
Keep about 1/4 inch from the top of the liner to avoid expansion spillover.
Step 10: COOK!
It looks like an innocent little cupcake or corn muffin, but packs a gooey, spicey "blitz" of flavor when you bite into the filling.
VARIATIONS: I am imagining some other takes on this recipe.....
Buffalo chicken meat and blue cheese filling.
Taco meat and cheese filling.
Ground beef, bacon and american cheese.
You get the idea!! Play with your food.
*Dixie Chili was used due to my Cincinnati, OH and Northern KY roots. I LOVE Cincinnati style chili....the best is Dixie Chili hands down. Any chili canned or homemade would work if it is not very liquid.