Chili Stuffed Cornbread Muffins

Prep Time: 15 minutes
Bake Time: 11 minutes
Yield: 24

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1 Tbsp baking powder
• 1 egg
• 1/4 cup vegetable oil
• 1-1/4 cups buttermilk
• 2 Tbsp sugar
• 1 cup grated jalapeño or sharp cheddar cheese
• 1 425 gram tin of Stagg chili (flavour of your choice)

  
Directions:

1. Position a rack in the centre of the oven and pre-heat the oven to 375°F.  Grease the mini muffin tins with butter and dust with flour or spray with Pam. Set aside.
2. In a large bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. In a second bowl, whisk together the egg, oil, butter­milk and sugar.  Combine the dry and wet ingredients and stir until just mixed.  Stir in the cheese.
3. Place a tsp of the batter into each muffin cup and using damp fingers, shape into bowls.
4. Place a tsp of chili into each cup and top with another tsp of batter, smoothing out to cover the tops.
5. Bake until a toothpick inserted in the muffin comes out clean, about 11 minutes. Serve warm. These are nice with a chipotle dip on the side.