Cornbread Taco Muffins Bake (Print Version)
# Ingredients:
→ Cornbread Muffin Base
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon salt
05 -
1 cup milk
06 -
2 large eggs
07 -
1/4 cup melted butter or vegetable oil
08 -
1/2 cup shredded cheese (optional)
→ Taco Filling
09 -
1 pound ground beef, chicken, turkey, or plant-based protein
10 -
1 tablespoon olive oil
11 -
1 small onion, chopped
12 -
1 clove garlic, minced
13 -
1 bell pepper, chopped (optional)
14 -
1 packet taco seasoning or homemade blend
15 -
1/2 cup salsa or diced tomatoes
16 -
1/4 cup shredded cheese (optional)
→ Optional Toppings
17 -
Sour cream or Greek yogurt
18 -
Guacamole
19 -
Salsa
20 -
Fresh cilantro, chopped
21 -
Shredded lettuce
22 -
Diced tomatoes
# Instructions:
01 -
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or line with paper liners.
02 -
In a large bowl, mix together cornmeal, flour, baking powder, and salt. In a separate bowl, whisk milk, eggs, and melted butter or oil. Pour wet mixture into dry ingredients and stir until just combined. Fold in shredded cheese if desired. Set aside.
03 -
Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic 2 to 3 minutes until softened. Add ground protein and cook until browned. Stir in taco seasoning and salsa or diced tomatoes. Simmer for 5 minutes, then remove from heat and let cool slightly.
04 -
Spoon approximately 1 tablespoon of cornbread batter into each muffin cup, filling halfway. Add a spoonful of taco filling onto the batter. Top with another tablespoon of batter. Sprinkle additional shredded cheese on top if desired.
05 -
Bake in the preheated oven for 18 to 20 minutes, or until golden brown and a toothpick inserted into the center emerges clean.
06 -
Allow muffins to cool for several minutes in the tin. Remove and serve warm topped with sour cream or Greek yogurt, guacamole, salsa, fresh cilantro, shredded lettuce, or diced tomatoes as desired.
# Notes:
01 -
For added flavor and moisture, do not overmix the cornbread batter and allow the taco filling to cool before assembling.