Punt, kick and pass your way to my spin on the current cupcake mania...!
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
Corn bread mix of your choice. Follow the package instructions. Mine called for egg, oil and buttermilk.
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
Use the big spoon and mixing bowl to prepare your corn bread batter per package instructions.
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
Place the cupcake liners in the muffin tin.
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
Spoon in the batter about 1/3rd full.
Step 6: Make a Hollow
Use the small spoon and make a little divot for the chili.
Step 7: Add the Chili
Put a spoonfull of chili into the small hollow.
Step 8: Add the Kicker!
Top the chili with a pinch of shredded cheese and two jalapeno slices.
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
Use the small spoon and layer on enough batter to just cover the chili.
Keep about 1/4 inch from the top of the liner to avoid expansion spillover.
Step 10: COOK!
Place muffin tin in a 450 degree oven for 7-8 minutes or until light brown on top. It will look like this picture.
Pull out of the oven and put a pinch of shredded cheese on top of each cupcake while still in the muffin tin. Once the cheese has melted a bit remove the cupcakes to a cooling rack or better yet right to the serving dish.
ENJOY! This is best served when the cheese is still hot and gooey!
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.