Description
Cornbread Taco Muffins are a delightful twist on traditional cornbread, combining the flavors of a classic taco in a fun, portable muffin form. Perfect as a snack or meal.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1/4 cup melted butter
- 1 cup cooked taco meat (beef, chicken, or beans)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- Toppings (sour cream, salsa, avocado, etc.)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Mix the dry ingredients. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
- Whisk the wet ingredients. In another bowl, whisk together the buttermilk, eggs, and melted butter until well blended.
- Combine the mixtures. Pour the wet ingredients into the dry ingredients and stir until just mixed. Be careful not to overmix; you want it to be somewhat lumpy.
- Add the fillings. Fold in the taco meat, shredded cheese, diced bell peppers, and onion gently until combined.
- Fill the muffin cups. Using a scoop or spoon, fill each muffin cup about two-thirds full with the batter.
- Bake them. Place them in the preheated oven and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool and serve. Let the muffins cool slightly in the tin, then take them out and serve warm. Add your choice of toppings like sour cream, salsa, or diced avocado.
Notes
To store, place in an airtight container in the refrigerator for up to three days or freeze for about three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg