Finalist Eddie Jackson's dish, Caribbean Chili Stuffed Corn Muffin, for the Star Challenge, Savory Baking, as seen on Food Network Star, Season 11.

Caribbean Chili-Stuffed Muffins

Recipe courtesy of Eddie Jackson

Show: Food Network Star

Episode: Savory Baking

Caribbean Chili-Stuffed Muffins

Name: Caribbean Chili-Stuffed Muffins
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 10 to 12 muffins
Ingredients: Coconut oil, for browning the meat; 8 ounces ground pork; 8 ounces ground beef; 2 cloves garlic, chopped; 1 habanero pepper, seeded and chopped; 1/2 onion, chopped; 2 teaspoons chile powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon allspice; Kosher salt and freshly ground black pepper; One 28-ounce can crushed tomatoes; Splash Worcestershire sauce; 1 cup beef stock; 1 bunch fresh cilantro, chopped; 2 mangoes, chopped; 1 cup all-purpose flour; 1 cup cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; Pinch of kosher salt; 2 sticks (8 ounces) unsalted butter, melted; 3/4 cup whole milk; 2 large eggs; 1 jalapeno pepper, seeded and chopped

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Level: Intermediate

Total: 1 hr 25 min
Active: 45 min

Yield: 10 to 12 muffins

Level: Intermediate

Total: 1 hr 25 min
Active: 45 min

Yield: 10 to 12 muffins

Ingredients

Chili:

Coconut oil, for browning the meat

8 ounces ground pork

8 ounces ground beef

2 cloves garlic, chopped

1 habanero pepper, seeded and chopped

1/2 onion, chopped

2 teaspoons chile powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon allspice

Kosher salt and freshly ground black pepper

One 28-ounce can crushed tomatoes

Splash Worcestershire sauce

1 cup beef stock

1 bunch fresh cilantro, chopped

2 mangoes, chopped

Muffins:

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

2 teaspoons baking powder

Pinch of kosher salt

2 sticks (8 ounces) unsalted butter, melted

3/4 cup whole milk

2 large eggs

1 jalapeno pepper, seeded and chopped

Directions

For the chili: Set a large pan over medium-high heat and add some coconut oil. Add the pork, beef, garlic, habanero and onions and cook until the meat is brown, about 5 minutes. Season with the chile powder, cumin, garlic powder, onion powder, allspice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the tomatoes and a splash of Worcestershire sauce, bring to a simmer and simmer for 5 to 10 minutes. Add the beef stock and continue to simmer for an additional 10 to 15 minutes. Add additional salt and pepper to adjust the seasoning if needed. Mix in the chopped cilantro and mangoes.
For the muffins: Preheat the oven to 400 degrees F.
Combine the flour, cornmeal, sugar, baking powder and salt in a bowl. Mix the butter, milk and eggs in another bowl and whisk until combined. Mix the wet ingredients into the dry ingredients until well combined; mix in the jalapenos.
Fill each cup of a 12-cup muffin pan halfway with the muffin batter. Place some of the chili mixture on top of the muffin batter in each cup. Finish by filling up each cup with some of the remaining muffin batter. Bake until golden brown, 15 to 25 minutes.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Show: Food Network Star

Episode: Savory Baking

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Caribbean Chili-Stuffed Muffins

Chili:

Muffins:

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