Chili-Stuffed Cornbread Muffins

You’ll Need

1

Preheat the oven to 375˚F and thoroughly grease a muffin tin.
2

In a medium mixing bowl, combine the butter and sugar, and stir until combined. Add the eggs and buttermilk, and mix well.
3

In a separate bowl, whisk together the cornmeal, flour, baking soda and salt. Add the dry ingredients to the wet and stir, just until combined.
4

Scoop 1–2 tablespoons of the batter into the muffin tin. Add a tablespoon or so of the chili and top with more cornbread batter, covering the chili.
5

Bake for 15–20 minutes, or until golden brown and cooked through.

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