Step 1

Preheat oven to 375 degrees. Generously grease two mini muffin tins with non-stick cooking spray.

Step 2

Add flour, cormeal, sugar, baking powder, and baking soda to a large bowl. Whisk to combine. Add buttermilk to a liquid measuring cup. Add in egg. Whisk to combine. Add the buttermilk, egg, and butter to the dry ingredients. Whisk just until the mixture is combined. Use a small ice cream scoop to fill the muffins tins 3/4 full. Bake until golden brown and crisp, about 10-12 minutes. Cool.

Step 3

While the muffins cook, make the chili. Heat a medium dutch oven or skillet to a medium-high heat. Add ground beef. Use a wooden spoon to break up the meat. Once the beef is about halfway done cooking, add the onion, garlic, and 1/2 teaspoon salt. Continue to cook until the beef is no longer pink and the onion and garlic are soft.

Step 4

Add remaining 1/4 teaspoon salt, chili beans, chili powder, garlic powder, onion powder, and cumin to the beef and onions. Bring to a boil and reduce to a simmer. Simmer for 5-6 minutes. If the chili gets way too thick, add a few teaspons of water to loosen it up. (You do want it thick though, so it stays put in and on the buttermilk corbnread muffins.) Season to taste with salt and pepper.

Step 5

Once the muffins are slightly cooled, remove from the muffin tin. Use a 1/2 teapsoon measuring spoon to scoop out the middle of the cornbread. Discard insides. Use the same 1/2 teaspoon to spoon as much chili as you can inside the cornbread. Spoon chili on top as well.

Step 6

Sprinkle with shredded cheese, parsley, green onions, or crushed fritos. Serve immediately.