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Chili Cornbread Bites

Prep time: 30 minutes

Great for: Appetizers


Stuffed with chili and topped with cheddar cheese, these gluten-free mini cornbread muffins pack a lot of flavor in just a few bites. Serve them on game day or with your next pot of soup or chili.

Makes 12 servings 


1 cup stone ground cornmeal
¾ cup gluten-free flour mix
½ cup crushed Tostitos® Original Restaurant Style tortilla chips (about 2 ounces)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
¾ cup nonfat plain Greek yogurt
½ cup low-fat milk
1 tablespoon honey
2 tablespoons unsalted butter, melted
1/2 (15 ounce can) vegetarian chili
½ cup grated Cheddar cheese


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, mix cornmeal, gluten-free flour, crushed Tostitos® Original Restaurant Style tortilla chips, baking powder, baking soda and salt. 
  3. In a separate bowl, mix together eggs, yogurt, milk, honey and butter.
  4. Add wet ingredients to cornmeal mixture and mix together until just incorporated (be careful not to overmix.
  5. Coat 24 cup mini muffin pan with cooking spray.
  6. Scoop about 2 teaspoons of muffin batter into each cup.
  7. Layer each cup with about 2 teaspoons of chili.
  8. Spoon remaining batter over top chili layer in each cup.
  9. Sprinkle each cup with cheese.
  10. Bake for 10 -12 minutes until muffins just start to turn golden brown. Remove from oven. Let cool about 5 minutes and then remove from pan and serve.


Recipe created by:

Deanna Segrave-Daly, RD of Teaspoon Communications -

Disclosure: This recipe is designed to be gluten free. Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made. Please click here for the full list of Frito-Lay’s qualified gluten-free products


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