This appetizer also came from Kraft® Food and Family, Summer 2017. We again include the ingredients and directions for those readers who may not be able to find the recipe at kraftrecipes.com. We made the cornbread mini-muffins from scratch rather than use the corn muffin mix in the recipe. This was a big hit at our party!
1 egg, beaten
1/2 cup sour cream
1 pkg. (8.5 oz.) corn muffin mix
1/2 cup 2% milk shredded cheddar cheese
3-4 green onions, divided
1 1/4 cup rotisserie chicken, shredded
1/2 cup barbecue sauce
Heat oven to 400º F.
Mix beaten egg and sour cream in medium bowl until blended. Add corn muffin mix, shredded cheese, and 2 sliced green onions; mix just until blended. Spoon into 20 mini-muffin pan cups sprayed with cooking spray. Bake 10-12 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Remove muffins from pans to wire racks; cool completely.
Use paring knife to cut into tops of muffins to scoop out centers; discard removed centers or reserve for another use.
Toss shredded chicken with barbecue sauce in microwaveable bowl. Microwave on HIGH 1-2 minutes or until heated through; spoon into muffins.
Sprinkle evenly with 1 tablespoon sliced green onions before serving.