We are big fans of cornbread casseroles. We have several on the blog. I was going to make our favorite Taco Cornbread Bake and thought why not make individual Taco Cornbread Muffins?
I used a couple of packages of Martha White Sweet Yellow Cornbread and Muffin Mix and whipped up some taco meat. The muffins were on the table in under 30 minutes! We absolutely loved these Taco Cornbread Muffins. They were delicious and a lot of fun to eat! I really liked the hint of sweetness from the cornbread mix. We topped the muffins with sour cream, cheese, green onions and salsa.
If you are looking for a shortcut, you could definitely make the taco meat ahead of time and refrigerate or freeze it until you are ready to bake the muffins. You can also freeze the leftovers for a quick dinner later!
The 19th Annual Martha White®/Lodge Cast Iron® National Cornbread Cook-Off on Saturday, April 25, 2015, will look a little different this year. Instead of calling for entries, past grand prize winning recipes have been judged internally and narrowed down to the top 10. These past winners will be returning to South Pittsburg, TN to compete against the best of the best at this year’s All-Star Cornbread Cook-Off.