Fluffy cornbread muffins filled with savory spiced beef, beans, corn, and cheddar cheese.
# The Ingredients You'll Need:
→ Taco Filling
01 - 1/2 lb ground beef
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon taco seasoning
05 - 1/4 cup tomato sauce
06 - 1/2 cup canned black beans, rinsed and drained
07 - 1/2 cup frozen sweetcorn, thawed
08 - Salt and pepper, to taste
→ Cornbread Batter
09 - 1 cup cornmeal
10 - 1 cup all-purpose flour
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon baking powder
13 - 1/2 teaspoon salt
14 - 1 cup milk
15 - 2 large eggs
16 - 1/4 cup unsalted butter, melted
17 - 1 cup shredded cheddar cheese
# Step-by-Step Instructions:
01 - Set oven to 400°F. Grease a 12-cup muffin tin or line each cup with paper liners.
02 - In a skillet over medium heat, cook ground beef and diced onion until beef is browned and onion softens, about 5 minutes. Drain excess fat if necessary.
03 - Stir in minced garlic, taco seasoning, and tomato sauce. Mix well, then add black beans and sweetcorn. Cook for 2 to 3 minutes until heated through. Season with salt and pepper, then remove from heat and let cool slightly.
04 - In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly combined.
05 - In a separate bowl, whisk milk, eggs, and melted butter. Pour wet mixture into dry ingredients and stir just until combined; do not overmix.
06 - Fill each muffin cup halfway with cornbread batter. Spoon a heaping tablespoon of taco filling onto the batter in each cup. Sprinkle shredded cheddar over the filling, then cover with remaining batter until cups are 3/4 full.
07 - Place muffin tin in preheated oven and bake for 18 to 20 minutes or until tops are golden and a toothpick inserted in center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm.
