Taco Cornbread Muffins (Print-Friendly Version)
# What You'll Need:
→ Cornbread Muffin Base
01 -
1/2 cup shredded cheese if you want
02 -
1/4 cup melted butter or just use vegetable oil
03 -
2 big eggs
04 -
1 cup milk
05 -
1/2 teaspoon salt
06 -
1 tablespoon baking powder
07 -
1 cup all-purpose flour
08 -
1 cup cornmeal
→ Taco Filling
09 -
1/4 cup cheese, shredded, if you'd like
10 -
1/2 cup salsa or just use some chopped tomatoes
11 -
1 packet taco seasoning or make your own
12 -
1 bell pepper, chopped up (leave out if you want)
13 -
1 clove garlic, minced
14 -
1 small onion, chopped up
15 -
1 tablespoon olive oil
16 -
1 pound ground beef, chicken, turkey, or a plant-based swap
→ Optional Toppings
17 -
Diced tomatoes
18 -
Shredded lettuce
19 -
Fresh cilantro, chopped up
20 -
Salsa
21 -
Guacamole
22 -
Sour cream or swap with Greek yogurt
# Step-by-Step Directions:
01 -
Once out of the oven, let those muffin cups chill in the pan for a few minutes. Pop them out, and pile on any fresh toppings you want like chopped tomatoes, lettuce, salsa, cilantro, guac, or maybe a little Greek yogurt or sour cream.
02 -
Slide the muffin pan into your hot oven and cook for about 18 to 20 minutes. Pull them out when they're golden and a toothpick comes out clean.
03 -
Start by dropping about 1 tablespoon of your cornbread mix into each muffin slot (about halfway full is good). Add a scoop of taco filling in the middle. Add another tablespoon of batter up top. You can sprinkle on some extra cheese now if you’re feeling it.
04 -
Heat your skillet on medium, pour in the oil. Toss in onions and garlic, let them get soft (about 2-3 minutes). Add in your protein, cook until it loses the pink. Spoon in seasoning, then salsa or tomatoes, and let it simmer five minutes. Take it off the heat and let it cool a bit before you use it.
05 -
Whisk together milk, eggs, and that melted butter or oil in a bowl. In a different bowl, toss in your cornmeal, flour, baking powder, and salt. Pour the wet stuff into the dry stuff, mix just until it comes together. Toss in cheese if you like, but don’t overdo the mixing. Set it aside.
06 -
Get your oven going at 375°F (190°C). Spray a 12-cup muffin pan or just pop in some liners—it’s your call.
# Helpful Notes:
01 -
For muffins that are soft and stay moist, don’t beat the batter too much. Make sure your taco meat isn’t too hot when putting it all together.