When it comes to repurposing leftovers, there's nothing quite like the satisfaction of turning yesterday's chili into something entirely new. And what better way to do that than with chili cornbread muffins? These tasty treats are perfect for brunch, a quick snack, or even a light lunch. Let's dive into how you can create these mouthwatering muffins in no time!
Before you begin, gather all the necessary ingredients for your leftover chili cornbread muffins. You'll need:
Preheat your oven to 375°F (190°C) to ensure that it's nice and toasty for your muffins.
In a large mixing bowl, combine your cornbread mix with water according to the package instructions. Then, fold in your leftover chili, shredded cheese, chopped green onions, and a dash of hot sauce for an extra kick.
Grease a muffin tin or line it with paper cups. Spoon your chili cornbread mix into each cup, filling them about three-quarters of the way full.
Place your muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let them cool for a few minutes before serving, and enjoy these delightful leftover chili cornbread muffins hot or at room temperature!
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