• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 6

White Chicken Chili Cornbread Muffins

  • Recipe Submitted by on

 Ingredients List

  • 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 cooking 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.

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