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.
Here are all the past winners and their recipe:
1998 Grand Prize Winner Karen S. (Knoxville, TN) – Festive Good Luck Cornbread Skillet
2003 Grand Prize Winner Gaynell L. (Maryville, TN) – White Chicken Chili with Cheddar Hush Puppy Crust
2004 Grand Prize Winner Valerie H. (Euharlee, GA) – The Crescent City Skillet
2006 Grand Prize Winner Janice E. (Charlotte, NC) – Monte Cristo Cornbread Skillet Supper
2009 Grand Prize Winner Sonya G. (Moorhead, MN) – Buffalo Chicken Cornbread with Bleu Cheese Salad
2010 Grand Prize Winner Lori S. (Hendersonville, TN) – Bacon and Gorgonzola Cornbread Sliders
2011 Grand Prize Winner Jennifer B. (Falls Church, VA) – Tennessee Onion Soup Gratin
2012 Grand Prize Winner Melanie M. (Knoxville, TN) – Sweet Cornbread Shrimp Cakes with Mango Salsa
2013 Grand Prize Winner Lorie R. (Buckatunna, MS) – Roasted Poblano Chicken Posole
2014 Grand Prize Winner Andria G. (Matthews, NC) – Roasted Tomato and Bacon Cobbler
For more information on the National Cornbread Festival, visit: www.nationalcornbread.com
In honor of the upcoming Martha White®/Lodge Cast Iron® National Cornbread Cook-Off, I am participating in a Virtual Cornbread Potluck with 10 other fabulous bloggers!
The folks at Martha White want to give one luck Plain Chicken reader this awesome prize pack!
Use the PromoSimple widget below to enter.
(If you are viewing this in a reader or in email, you will need to come to blog to enter.
Taco Cornbread Muffins
- 2 (7oz) packages Martha White Sweet Yellow Cornbread and Muffin Mix
- 1 cup milk
- 2 eggs
- 1 cup shredded cheddar cheese
- 1 lb lean ground beef or turkey
- 1 packet taco seasoning, plus water called for on package
- 1/4 cup salsa
- sour cream
- shredded cheddar cheese
- sliced green onions
Preheat oven to 375 degrees. Lightly spray 12 muffin pan cups with cooking spray.
In a skillet, cook ground beef or turkey until brown. Drain fat. Add taco seasoning and water to cooked meat. Simmer for 5-10 minutes. Stir in 1/4 cup of salsa. Set aside.
In a bowl, mix together cornbread mix, milk, eggs and 1 cup shredded cheese. Pour mixture into greased muffin pan cups, filling 2/3 full. (you may have some leftover batter) Top each muffin with taco meat.
Bake for 16-19 minutes, or until golden brown. Top with sour cream, cheddar cheese, green onions and salsa.