Name: Cornbread Taco Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 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); Sour cream or Greek yogurt; Guacamole; Salsa; Fresh cilantro, chopped; Shredded lettuce; Diced tomatoes

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Introduction

Cornbread Taco Muffins are a fun and flavorful twist on traditional tacos, combining savory taco filling with moist, cheesy cornbread in a convenient muffin form. Perfect for parties, lunches, or a cozy dinner, these muffins are easy to make and sure to please the whole family.

A single savory muffin sits on a white marbled surface, showing four clear layers: the bottom layer is a light golden, crumbly cornbread base, topped with a thick, rich brown ground beef mixture, followed by a melted, slightly browned layer of yellow and white cheese, and finished with a fresh, bright red tomato slice and a dollop of white sour cream sprinkled with chopped green herbs on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cornbread Muffin Base:

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)

Taco Filling:

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)

Optional Toppings:

Sour cream or Greek yogurt
Guacamole
Salsa
Fresh cilantro, chopped
Shredded lettuce
Diced tomatoes

Instructions

Step 1: Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or line with paper liners.
Step 2: 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.
Step 3: Heat olive oil in a skillet over medium heat. Sauté the onion and garlic for 2–3 minutes until softened and fragrant. Add the bell pepper if using, then stir in the ground meat or plant-based protein. Cook until browned throughout.
Step 4: Stir in taco seasoning and salsa or diced tomatoes, then let the mixture simmer for about 5 minutes. Remove from heat and allow to cool slightly.
Step 5: 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. Sprinkle additional cheese on top if desired.
Step 6: Bake in the preheated oven for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Step 7: Let the muffins cool for a few minutes in the pan. Serve warm with your favorite toppings like sour cream, guacamole, salsa, cilantro, lettuce, or diced tomatoes.

Tips & Variations

For a vegetarian option, use plant-based protein or black beans in the taco filling.
Add corn kernels to the cornbread batter for extra texture and sweetness.
Use sharp cheddar or pepper jack cheese to add a bolder flavor.
Make the tacos spicier by adding chopped jalapeños or hot sauce to the filling.

Storage

Store leftover cornbread taco muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. These muffins also freeze well—wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a mini taco cup sits on a white marbled surface, showing a crispy, golden-brown tortilla cup as the base. Inside, the first layer is seasoned ground beef with a crumbly texture, topped with a layer of melted yellow cheddar cheese that looks slightly stringy and gooey. On top of the cheese, there are small diced bright red tomatoes and fresh green chopped cilantro and onions, adding color and freshness. The taco cup is placed on a white plate with a brown wooden finish around the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the taco filling in advance and assemble the muffins just before baking. You can also fully assemble and refrigerate them for a few hours before baking.

Can I use a different type of flour?

All-purpose flour works best for the cornbread texture, but you can substitute half with whole wheat flour for a nuttier flavor. Avoid gluten-free mixes unless specifically designed for baking, as the texture may be affected.