Very Yummy! Make with 1 14oz of canned corn. To make mini muffins, in a 24 count pan bake for 12 minutes at 375 deg.

I have to say, that I am bit particular about my chili. I don't just put anything into it. So, when I saw this recipe I thought it sounded sooo good. I was right. It is very good! I started out by looking for a really good cornbread recipe, I found Jalapeno Cornbread, read the reviews and one of them mentioned this Chili. That sounded so very warming, and tasty that I checked out the chili recipe. Many ingredients are in it that I would never have thought of, I knew when I saw it that it would be worth it to make it. I have already made Jalapeno Cornbread twice now, we love it! Just got done making the chili and I know my hubby is looking forward to this dish. He's not home yet, but, he knows what I was making today. The only cavaet I would add is to WEAR GLOVES WHILE HANDLING THESE HOT PEPPERS! I wore them while making the cornbread, but, didn't think I needed to for the chili. Big mistake, but, is all better now. The stuff that burns in inside the pepper, its the ribs and seeds. Always wear gloves while handling them. If you forget and then you rub your eyes(me), nose or anything like that. Do not drink water, it will make it worse. Drink milk or other dairy product. Put it on if necessary, use Aloe Vera it will help with the burning. You can rub your hands with vegetable oil after you are done cutting the peppers--that will help with not getting it on other things. Do not rub your eyes especially, you will have to let them burn. Mine went away within 30 min. I did

Five stars in spite of it not tasting much like cornbread, it is so very good! The loaf size is way small. I am going to make it again and double everything, see if I can get a regular size loaf of bread out of it. I took another reviewer's idea and after baking, melted butter on top and then sprinkled with Coarse Salt. Don't let the size of the loaf fool you, it is very light. Worth making.