These White Chicken Chili Cornbread Muffins were great! I took them out of the oven and Chicken Legs said "Something smells really good!". We both couldn't wait to dive into these. The best part about this recipe is that it is super easy to make. They only took about 20 minutes from start to finish.
To keep things quick and easy, I used some rotisserie chicken and a couple of packages of Martha White Cornbread Mix. I used one package of Sweet Yellow Cornbread and one package of Mexican Style Cornbread mix. We loved the extra flavor in the muffins from the Mexican Style Cornbread mix. We both loved these White Chicken Chili Cornbread Muffins! We ate them for dinner and reheated for lunch the next day. These would be great for a tailgate too!!
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White Chicken Chili Cornbread Muffins
serves 4 to 6
- 1 (7oz) package Martha White Sweet Yellow Cornbread mix
- 1 (7oz) package Martha White Mexican Style Cornbread mix
- 2 eggs
- 1-1/3 cups milk
- 1-1/2 cup shredded pepper jack cheese, divided
- 1-1/4 cup cooked chopped chicken
- 1 cup canned Great Northern beans, rinsed
- 3 Tbsp canned diced green chilies
- 1-1/4 tsp cumin
- 1/4 tsp garlic salt
- 1/4 tsp oregano
Preheat oven to 375 degrees. Lightly spray 12 muffin pan cups with spray.
In a bowl, mix together cornbread mix, milk, eggs and 1 cup shredded cheese. Pour mixture into greased muffin pan cups, filling 2/3 full. (you may have some leftover batter)
Combine cooked chicken, beans, green chilies, cumin, garlic salt and oregano. Top each muffin with chicken mixture.
Bake for 15 minutes. Remove muffins from oven and top with remaining cheese. Return to oven and bake for an additional 4 to 5 minutes.
This is a sponsored post written by me on behalf of Martha White. All photos and options are my own.