Smoky Beef and Cheddar Cornbread Scoops

Smoky ground beef, sharp cheddar, and sweet corn tuck into crisp little cornbread cups for a game-night bite.

Prep: 10 · Cook: 20 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (132 reviews)

Ingredients

• 1 tablespoon olive oil
• 1/2 pound lean ground beef
• 1/2 small yellow onion, finely diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 cup corn kernels
• 1/3 cup crushed tomatoes
• 1 tablespoon tomato paste
• 1 box corn muffin mix
• 1 large egg
• 1/3 cup milk
• 1/2 cup shredded sharp cheddar
• Sour cream and sliced pickled jalapenos, for serving

Instructions

1. Heat the oven to 400 F and grease 12 wells of a mini muffin pan.
2. Whisk the corn muffin mix, egg, and milk in a bowl, then spoon a thin layer into each well and press a small indentation in the center.
3. Bake the cornbread cups for 10 minutes until puffed, then deepen the centers with the back of a teaspoon.
4. Meanwhile, heat the oil in a skillet, brown the beef and onion for 5 minutes, and stir in the smoked paprika, cumin, corn, tomatoes, and tomato paste.
5. Simmer the filling for 3 minutes until thick, spoon it into the warm cornbread cups, and top with cheddar.
6. Return the pan to the oven for 3 to 4 minutes until the cheese melts, then add sour cream and pickled jalapenos before serving.

Chef Tips

• Keep the cornbread layer thin so there is room for the filling.
• Cook the beef mixture until thick enough to mound in each cup.
• For a milder bite, use sweet pickle relish instead of jalapenos.
• Bake the cups a few hours ahead and rewarm before filling.

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