Description
Cornbread Taco Muffins are a delicious and unique twist on traditional dinner options, combining savory cornbread with flavorful taco fillings.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ¼ cup melted butter or vegetable oil
- ½ cup shredded cheese (optional, for extra flavor)
- 1 lb ground beef, chicken, turkey, or plant-based protein
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 bell pepper, chopped (optional)
- 1 packet taco seasoning or homemade blend
- ½ cup salsa or diced tomatoes
- ¼ cup shredded cheese (optional for extra cheesiness)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or line with paper liners.
- Make the Cornbread Batter: In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and melted butter (or oil). Pour the wet ingredients into the dry and stir just until combined. Fold in the shredded cheese, if using. Set aside while you prepare the filling.
- Prepare the Taco Filling: Heat olive oil in a skillet over medium heat. Sauté the onion and garlic for 2–3 minutes until softened and fragrant. Add your ground meat (or vegetarian alternative) and cook until browned. Stir in taco seasoning and salsa or tomatoes, then let the mixture simmer for about 5 minutes. Remove from heat and allow to cool slightly.
- Assemble the Muffins: Spoon about a tablespoon of cornbread batter into each muffin cup, filling them halfway. Add a spoonful of taco filling on top, then cover with another tablespoon of batter. If you love extra cheese, sprinkle a bit on top of each muffin.
- Bake to Perfection: Bake in the preheated oven for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing by now!
- Cool, Top & Serve: Let the muffins cool for a few minutes in the pan. Serve warm with a dollop of sour cream or guacamole, a spoonful of salsa, a sprinkle of fresh cilantro, or any toppings you love on your tacos.
Notes
- For a vegetarian option, substitute ground meat with plant-based protein.
- Feel free to customize with your favorite taco toppings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
Keywords: Cornbread Taco Muffins, Muffin Recipe, Taco, Dinner Ideas, Savory Muffins