- Southern City Flavors Cornbread Mix (regular or jalapeno)
- 1/4 cup milk
- 2 eggs
- 1/4 cup vegetable oil
- 2 lbs ground beef
- 1 can medium chili beans
- 1 cup chopped onion
- 1 can diced tomatoes
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 8 oz can tomato sauce
- salt to taste
- olive oil
- sour cream
- sharp shredded cheddar cheese
Preheat oven to 375 degrees.
Heat olive oil in a large pot. Cook chopped onion until just soft (approx 5 minutes). Add in ground beef breaking apart into small pieces. Cook through.
Add chili beans, diced tomatoes, tomato sauce, chili powder, garlic powder and salt to taste. Stir all ingredients together.
Bring pot to a boil then simmer for 20 - 30 minutes.
Grease 2 muffin tins.
In a mixing bowl combine cornbread mix, milk, eggs and vegetable oil. Pour batter into muffin tins.
Place in oven and cook until deep golden brown and toothpick can be poked through and removed without batter on it.
Once cornbread is done, remove from oven and let cool completely.
Slice off a portion of the top of the cornbread muffins. Scoop out a very shallow hole in what's left of cornbread muffin. Fill with chili. Top of a dollop of sour cream and shredded cheese. Cornbread muffin tops can be placed back onto muffins, crumbled up and sprinkled onto or left off completely.