Chili Cornbread Cups

 

It's quick and easy and so good!   As a matter of fact, I just made it up.  It's a chilly, rainy day today and the skies are so dark and cloudy.  The perfect day for a big pot of chili!  And what goes great with Chili?  Cornbread!  Well, I didn't have cornmeal... but I did have this can of Pillsbury Cornbread swirls.  And I didn't have the makings for my chili, but I had a can of Wendy's Chili in my pantry... not sure why.  So I turned on the recipe machine and went to work making this quick and simple recipe and it turned out to be the perfect Chili and Cornbread fix!  My cravings are satisfied and it took no time at all! 

 

 

 

 

 

 

 

Chili Cornbread Cups

1-2 cans of Pillsbury Corn Bread Swirls

1 can of Chili, any brand or make your own

Cheddar cheese for sprinkling

Sour cream for garnish

 

 Preheat oven to 350 degrees. Spray a muffin pan with non-stick spray. 

 

 

 

 

 

 

 

 

 

 

 

 

Open the can of Cornbread Swirls and flatten each one.  Make sure you turn it over a couple times to make sure no seams have opened.  

 

 

 

 

 

 

 

 

 

 

 

Push dough into your muffin pan, shaping into a cup.

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for 10-12 minutes or until you see them start to rise and brown lightly. If they start to fill in that's okay. Once you take them out, you can use your finger to push any dough down flat.

 

 

 

 

 

 

 

 

 Remove from oven and add your warm chili, filling them to the top.  

 

 

 

 

 

 

 

 

 

 

 

 

 Sprinkle with cheese and place in microwave for a few seconds to allow the cheese to melt.

 

 

 

 

 

 

 

 

 

 

 

Add sour cream if desired. 

 

 

 

 

 

 

 

 

 

 

 

 

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