I've been making these muffins for a long time. I make them every time we have chili. The muffins are better than the chili. I originally got this recipe from a class I took at Williams-Sonoma.
1/2 box corn bread mix
1/2 vidalia onion, chopped, browned and salted
1/2 stick butter, melted
1 egg, beaten
1 cup sour cream (I use reduced fat)
1 cup shredded cheddar cheese plus a little extra to sprinkle on top
Mix together all but the corn bread mix.
Add corn bread mix--do not over-mix.
Scoop into greased mini-muffin pan.
Sprinkle a few strands of cheddar on top of each muffin.
Bake at 450 degrees for 11-13 minutes or until golden.
Yields about 45 muffins. Trust me, you'll need that many.
What have you been cooking up lately?
Do you eat corn bread with chili? I know some people who eat plain bread and butter and some people who eat peanut butter sandwiches with chili.