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Mini Chili Cornbread Bites

Mini Chili Cornbread Bites

Mini Chili Cornbread Bites



1 cup all-purpose flour
½ cup yellow cornmeal
1½ cup shredded extra sharp Cheddar cheese, divided
6 tablespoons cold butter, cubed
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon chili powder
1 large egg, lightly beaten
2 tablespoons ice water
1 (15-ounce) can HORMEL® Chili with Beans, heated
Sour cream, fresh cilantro leaves, thinly sliced jalapeño


Heat oven to 450°F.

In food processor, combine flour, cornmeal, ½ cup cheese and next 5 ingredients. Pulse until crumbly. Add water and pulse until dough forms a ball. (add more water, in 1 tablespoon increments, if needed)

Roll dough into 1-inch balls and place each ball in cups of a lightly greased mini-muffin tin. Press dough into bottom and up sides.

Bake 8 to 10 minutes or until lightly browned. Spoon chili into each cup. Top with remaining 1 cup cheese and bake 3 minutes or until cheese is melted.  Carefully remove from muffin tin, using small utility spatula. Top with sour cream, jalapeño slices and cilantro.
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