This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.
Back-to-school is on the horizon, and being the mom of an ever growing little, I've found that there's a few tricks to getting kids to eat their dinner sometimes! One of the best ways is to make it fun. Yes, food can be fun and these Cornbread & Chicken Nugget Cupcakes are just that! Fun. It's a savory twist on a cupcake; letting the kids eat with their eyes first.
The base of the cupcake is made with a quick and easy cornbread muffin that's made by mixing together a self-rising cornmeal, cheese, and a creamed corn. This easy cornbread trick is one that I've been using for a couple of years now. And so far, it hasn't let me down yet! From there, the 'cupcakes' are topped with a potato and cauliflower mash 'frosting' which is also made with just a few ingredients.
After that, we top the 'cupcakes' off with some Tyson® Fun Nuggets (or Tyson Chicken Nuggets) and some quick 5-minute brown gravy. Sprinkle with a few chopped chives, if desired, and enjoy your adorable savory cupcakes!
I love the Tyson Fun Nuggets and Tyson Chicken Nuggets because they are all-natural, minimally processed chicken that's raised with no antibiotics ever. No added hormones. No added steroids. Plus, there are 8 grams of whole grain and 10 grams of protein per serving. I found my Tyson Fun Nuggets at my local Walmart in the freezer section.
While I was there, I also grabbed a bag of Tyson Chicken Nuggets for the more adult-friendly version of these SUPER adorable 'cupcakes'. Speaking of SUPER, is everyone as excited as we are to watch Teen Titans Go! To the Movies? If you are, check out my Instagram to find a movie ticket give away!
Need more incentive to make these Cornbread & Chicken Nugget Cupcakes? You can also find a great Shopkick offer here! Earn up to 400 kicks (100 per product - Tyson Chicken Nuggets or Strips, Hillshire Farm® Lunchmeats, State Fair® Corn Dogs, and Jimmy Dean® Frozen Breakfast) that can be redeemed for gift cards or Fandango movie tickets.
TheSkinnyFork.com A fun kid-friendly twist on a 'cupcake' as a savory dinner bite for all to enjoy! Cornbread 'cake', mashed potato 'frosting', chicken nugget topper, and chive 'sprinkles'. Prep Time: 15 Minutes • Cook time: 15 Minutes
Servings: 12 • Serving Size: 1 'Cupcake' • Calories: 193 • Fat: 7 g • Saturated Fat: 2 g • Carb: 26 g • Fiber: 2 g • Protein: 8 g • Sugar: 2 g • Sodium: 256 mg
• 1 (14.5 Oz.) Can 'No Salt Added' Creamed Corn
• 1 C. Self-Rising Cornmeal
• 2 Egg Whites
• 1/2 C. Reduced Fat Shredded Cheddar Cheese
• Salt & Pepper to Taste Mashed Potato 'Frosting':
• 1 Large Russet Potato, Peled & Cubed
• 8 Oz. Frozen Cauliflower Florets
• 2 Tbsp. Light Butter
• 2 Tbsp. Chopped Chives
• Salt & Pepper to Taste
Quick Brown Gravy:
• 1 C. Unsalted Beef Broth
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 2 Tbsp. Cold Water + 1 1/2 Tbsp. Corn Starch
• Salt & Pepper to Taste
12 Tyson Fun Nuggets or Tyson Chicken Nuggets
Preheat the oven to 350 degrees F and line a muffin tin with papers, giving them a light coat of non-stick baking spray. Also line a baking sheet with foil or a silicone mat for easy clean up.
Place a large pot of salted water to boil.
Once the pot of water is at a boil, add in the potato and cauliflower florets to bring back to a boil and cook until tender; about 10 minutes.
In a large bowl, mix together the can of creamed corn, 1 C. self-rising cornmeal, 2 egg whites, 1/2 C. shredded cheddar, and salt & pepper to taste.
Divide the cornbread batter evenly among the prepared muffin tin.
Place 12 Tyson Chicken Nuggets or Tyson Fun Nuggets out on the prepared baking sheet and place the baking sheet and muffin tin into the preheated oven. Bake for about 15-20 minutes or until the cornbread muffins are cooked through and the Tyson Chicken Nuggets are done.
When the potato and cauliflower are cooked and tender, drain and beat together with the 2 Tbsp. butter, 2 Tbsp. chopped chives, and salt & pepper to taste.
Transfer the potatoes to a piping bag or large plastic bag with the end cut off.
Remove the Tyson Chicken Nuggets and corn bread muffins from the oven once done and allow them to cool slightly.
While they're cooling, whisk together the 1 C. beef broth, 1 Tsp. garlic powder, and 1/2 Tsp. onion powder together in a small sauce pan over a medium-high heat.
Bring it to a boil and whisk in the cold water and corn starch slurry.
Stir and bring it all back to a boil and whisking constantly until thickened into a gravy. Season with salt and pepper to taste and remove from heat.
Remove the cornbread muffins from the tin and pipe the mashed potato 'frosting' on top.
Add a Tyson Chicken Nuggets to the top of each 'cupcake' and drizzle with a bit of the gravy and some chive 'sprinkles' if desired.
Serve right away and enjoy!
This is one MIGHTY meal that both kids and parents will love!
If your kids aren't a fan of gravy, feel free try another sauce such as BBQ.