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Taco Stuffed Cornbread Muffins

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For the filling:

  • 2 tsp olive oil
  • 1 small onion, diced
  • 1 jalapeño (optional), diced
  • 1 tsp minced garlic
  • 1 lb venison
  • 1/4 cup water
  • 1 pkg taco seasoning
  • 1 Tbsp tomato paste
  • 1/2 cup shredded cheese

For the cornbread muffins:

  • 1 cup cornmeal
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1 cup milk
  • 3 Tbsp shortening, melted


  1. Preheat oven to 450F. Spray or line 10 muffin tins.

For the filling:

  1. In a large skillet, heat the olive oil. Cook the onion, jalapeño and garlic together until the onion begins to caramelize (about 10 minutes).
  2. Add the venison and cook until most of the pink has gone.
  3. Pour the water in the skillet and add the taco seasoning. Stir until completely mixed, then let it simmer until most of the liquid has evaporated.
  4. Stir in the tomato paste and set aside.

For the muffins:

  1. In a large bowl, mix together the cornmeal, flour, baking powder and salt.
  2. In a small bowl, whisk together the egg and milk. Add it to the dry ingredients and mix until combined.
  3. Pour in the shortening and mix until a soft dough has formed.
  4. Scoop 1 Tbsp of the dough into each muffin tin, and create a small well in the center with a spoon.
  5. Add 2 tsp of the filling inside each tin. Top with 1 tsp cheese.
  6. Scoop out another Tbsp of the dough and smush it flat in your hands. Gently place it on top of the filling, and press down the edges to seal it in.
  7. Bake for 15-18 minutes, or until the muffins are golden brown.
  8. Remove the muffins from the pan and let them cool. Store in an airtight container in the refrigerator for up to 5 days.