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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cornbread Cups with Chili Recipe

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This recipe for Cornbread Cups with Chili is from Cornish Ward Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. yellow cornmeal
3/4 c. whole wheat flour (or white)
3 T. sugar
1/2 tsp. salt
1 tsp. baking powder
1 egg
2 T. oil
1 1/4 c. milk
2 cans chili
grated cheese
Directions:
Directions:
Heat oven to 350º. Mix all ingredients except chili in a medium mixing bowl. Line a muffin tin with cupcake papers, and fill 2/3 full. Bake for 12-15 minutes, or until a toothpick comes out clean. Let cool a few minutes. Heat the chili, and serve over the top of baked cornbread cups. Top with grated cheese.
Personal Notes:
Personal Notes:
This is a recipe my children found in "The Friend" by Shanna Butler. It has become a favorite quick meal.

 

 

 

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