Cornbread Taco Bake
This hearty Cornbread Taco Bake combines a savory taco filling with a fluffy cornbread base, creating a delicious and satisfying meal that's perfect for any night of the week. Easy to make and packed with flavor, it's a dish the whole family will love.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 8 Serving 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Southern
- Diet: Low Salt
Ingredients
Units
Scale
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 cup almond milk
- 1 large egg
- 1/4 cup cooking oil
- 8 ounces ground beef
- 1 cup chopped onions
- 2 tablespoons texas twist seasoning
- 1 tablespoon cumin
- 1/3 cup water
- 2 cups frozen corn
- 1 cup chopped tomato
- 1 can reduced sodium black beans, liquid drained and rinse
- 1/2 cup green pepper
- 1/2 cup shredded cheddar cheese
Instructions
- Heat oven to 350'F and spray a 8x11.5x2 (2 quart) pan with nonstick cooking spray.
- Combine cornmeal, flour, sugar, baking powder, almond milk, egg and cooking oil together. Pour into the bottom of the greased pan.
- Cook and crumble the ground beef and onions until no longer pink and drain excess grease. Add Texas Twist, cumin, and water into pot and stir to combine.
- Add in corn, tomatoes, black beans and green peppers and stir to combine. Heat gently for 3-5 minutes until heated throughout.
- Add the beef mixture to the cornmeal mix in the pan. Add the cheddar cheese evenly over the top.
- Bake for 25-30 minutes until cooked throughout.
- Allow to cool for 10 minutes then cut into 8 pieces.
Notes
If you just want to make the Cornbread from scratch, try this recipe.
Find it online: https://www.renaldiethq.com/cornbread-taco-bake/
