Heat oven to 375°F. In a medium bowl, whisk together 1 (7 oz.) package Martha White Sweet Yellow Cornbread & Muffin Mix and ¾ cup water. Add 2 (15 oz.) cans of bean chili to a large cast iron skillet or 9-inch square baking pan. Sprinkle with ¾ cup shredded cheese. Spoon cornbread batter over top and bake until hot and golden brown, about 45 minutes.
Mini Banana Chocolate Whoopie Pies
Heat oven to 375°F. In a large bowl, whisk together 2 (7 oz.) packages Martha White Banana Nut Muffin Mix, ½ cup oil, and 2 tablespoons maple syrup in medium bowl. Roll dough into 1-inch balls (you should have about 30) and place on two baking sheets. Use your fingertips to flatten each ball slightly, then bake until the cookies are set and golden, about 8 minutes. Let cool completely, then sandwich together with a swirl of milk chocolate frosting.
Pumpkin Snack Cake
Heat oven to 350°F. In a large bowl, whisk together 2 (7 oz.) packages Martha White Pumpkin Muffin Mix, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon kosher salt, 1 cup whole milk, and 1 cup sour cream until just combined. Fold in ½ cup chopped pecans. Spread batter into a greased 9-inch square baking pan. Bake until golden and springy to the touch, about 35 minutes. Let cool completely, then frost with cream cheese icing.
Jalapeno Cornbread Bites
Heat oven to 400°F. Spray a 48-cavity mini muffin pan with nonstick spray. In a large bowl, whisk together 2 large eggs, 1 cup whole milk, 1/4 cup vegetable oil, 2 (7 oz.) packages Martha White Sweet Yellow Cornbread & Muffin Mix, ¼ cup chopped pickled jalapenos, 1 (4 oz.) can chopped green chiles, and 1 cup (4 oz.) shredded Cheddar cheese. Fill muffin cups 3/4 full. Sprinkle batter with remaining Cheddar cheese. Bake 17 to 20 minutes for standard muffins or 10 to 12 minutes for miniature muffins, or until golden brown.
German Chocolate Brownie Bars
Heat oven to 400°F. Spray a 9-inch square baking pan with nonstick baking spray and set aside. In a large bowl, combine 2 (7 oz.) packages Martha White Chocolate Chocolate Chip Muffin Mix, ½ cup softened unsalted butter, and 1 large egg and stir until the mixture comes together into a soft dough. Spoon 2/3 of the dough into the pan and press it into an even layer. Top with ¾ cup sweetened coconut flakes and ⅓ cup chocolate chips. Drop the remaining dough over the chocolate chips in small crumbles. Bake until set, about 25 minutes. Cool completely, then slice into squares and enjoy.