Cornbread Taco Muffins (Printable Version)
# What You'll Need:
→ Cornbread Muffin Base
01 -
1/2 cup shredded cheese if you want
02 -
1/4 cup melted butter or veggie oil
03 -
2 large 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 shredded cheese if you'd like
10 -
1/2 cup salsa or cut-up tomatoes
11 -
1 packet taco seasoning or toss together your own mix
12 -
1 bell pepper, chopped if you’re into it
13 -
1 small onion, chopped
14 -
1 clove garlic, minced
15 -
1 tablespoon olive oil
16 -
1 pound of ground beef, chicken, turkey, or a plant-based option
→ Optional Toppings
17 -
Diced tomatoes
18 -
Shredded lettuce
19 -
Fresh cilantro, chopped
20 -
Salsa
21 -
Guacamole
22 -
Sour cream or Greek yogurt
# How to Make It:
01 -
Let those muffins chill in the pan for a bit. Then pop ‘em out and pile on whatever you like, maybe some guacamole, salsa, a spoonful of sour cream or yogurt, a sprinkle of cilantro, lettuce, or a few chopped tomatoes.
02 -
Slide the tray into that hot oven and let it cook for 18 to 20 minutes. They're ready when the tops look golden and a toothpick poked in the middle comes out clean.
03 -
Drop about a tablespoon of batter in each muffin spot, just halfway full. Then add in your taco mixture. Top that off with another spoon of batter. If you want, finish by scattering on some extra cheese.
04 -
Warm olive oil in a skillet over medium. Toss in chopped onion and minced garlic. Let them soften for a couple minutes. Add your ground meat or veggie option; cook until browned. Mix in taco seasoning and salsa or tomatoes. Let it bubble for five minutes, then pull off heat and let it sit for a little.
05 -
Grab a big bowl and toss in cornmeal, flour, baking powder, and salt. In another bowl, whisk eggs, milk, and melted butter or oil. Pour those wet things into the dry stuff and stir ’til just mixed. Fold in cheese if that’s your vibe. Set aside for now.
06 -
Fire up your oven to 375°F (190°C). Coat a 12-cup muffin tray with cooking spray or pop in paper liners.
# Additional Tips:
01 -
Don’t beat up the batter or it’ll get tough. Let the taco mix cool off a little before building your muffins so they bake up just right.