Preheat the oven to 400-degrees F. Grease an oversized muffin pan and set aside.

In the bowl of an electric mixer, beat together the egg with the rest of the wet ingredients.

Mix in the dry ingredients and the cheese until just combined, taking care not to over mix.

Portion the muffins into the prepared pan.

Bake for about 15 minutes until a toothpick inserted in the center comes out clean.

Remove to a cooling rack and let rest.

Now here's how to put it all together:

Let the corn muffins cool until you can easily handle them. Using a paring knife, gently cut out the top and center of the muffin. You want to create a little well for the chili.

Add a bit of shredded cheese (I like a Mexican cheese blend), then top with chili. The amount depends on the size of the muffin and how big you cut the well.

Add a bit more cheddar cheese to the top.

Line a baking sheet with parchment paper and place all the corn muffin chili cups on the tray. Bake at 350-degrees F until the cheese is melted. Serve hot.