Loaded Chili Cornbread Swirls

October 29, 2020 By: Comments
Tagged: Cheese Cheese. Dinner Dinner. Quick & Easy Quick & Easy. Chili Chili. Tomatoes Tomatoes. Lunch Lunch. Comfort Foods Comfort Foods.
10 minutes
30 minutes
As we get into the cooler months of the year, that means that it’s chili season! After all, who doesn’t love a bowl of warm hearty chili when there’s a chill in the air? In this recipe, you can enjoy chili in a new way – in a cornbread cup! It’s a tasty twist that’s perfect for lunch or dinner. It’s also quick and easy to make as well! So, plan to give our Loaded Chili Cornbread Swirls recipe after a busy day to save time and get dinner on the table in 30 minutes. Serve with a side salad or sautéed peppers and onions for a complete meal.


Select ingredients:


  1. Heat oven to 375°F. Separate cornbread swirls into 6 rounds. Do not unroll dough. Place each round of dough into a greased muffin cup. Bake for 13-17 minutes, or until golden brown. Transfer to a wire rack and let cool completely. Use a knife to cut out the middle of each cornbread swirl, making a cup. Crumble middle pieces of cornbread swirls and set aside.
  2. Heat oil in a saucepan over medium heat. Add onion, jalapeno, cumin, salt and pepper. Sauté for 5 to 7 minutes, or until onions have softened. Add chili and simmer, uncovered for 5 minutes, or until chili is hot.
  3. Spoon chili mixture into cornbread cups and top with sour cream, cheddar cheese, tomato, scallions and reserved cornbread crumbles. Garnish with cilantro.

    *Recipe Tip: Make this dish less spicy by removing the seeds from the jalapeno before chopping.