Description
Cornbread Taco Muffins combine the classic comfort of cornbread with savory taco-flavored ground beef or turkey, cheese, and corn. These easy-to-make muffins are perfect for a fun twist on tacos, offering a handheld, flavorful meal or snack that’s great for parties, lunches, or casual dinners.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Fillings and Toppings
- 1 cup cooked ground beef or turkey, seasoned with taco seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup canned corn, drained
- 1/4 cup diced green onions (optional)
- 1/4 cup salsa (for serving)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to ensure it is fully heated by the time your batter is ready for baking.
- Mix dry ingredients. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and black pepper until evenly combined to create the dry mix.
- Combine wet ingredients. In a separate bowl, beat together the milk, vegetable oil, and eggs until the mixture is smooth and uniform.
- Incorporate dry and wet mixtures. Add the wet mixture to the dry ingredients and gently fold using a spatula, taking care not to overmix to keep the muffins tender.
- Add fillings. Fold in the seasoned ground beef or turkey, shredded cheddar cheese, canned corn, and diced green onions if using, ensuring they are evenly distributed.
- Prepare muffin tin. Grease a standard muffin tin with cooking spray or line it with muffin liners to prevent sticking.
- Fill muffin cups. Spoon the batter evenly into each muffin cup, filling about two-thirds full to leave room for rising.
- Bake. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool muffins. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare toppings. While the muffins cool, get your salsa and fresh cilantro ready for serving to add fresh, vibrant flavors.
- Serve. Enjoy the cornbread taco muffins warm or at room temperature, optionally with sour cream or sliced avocado for extra creaminess.
- Enjoy your meal. Relish the delightful combination of savory taco flavors blended into delicious cornbread muffins.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For added spice, mix some diced jalapeños into the batter or sprinkle on top before baking.
- These muffins freeze well; store cooled muffins in a freezer-safe bag for up to 2 months.
- Reheat muffins in a microwave or oven for a few minutes for best taste.
- Feel free to add extra vegetables like diced bell peppers or black beans for more texture and nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican-inspired
