Open Faced Cornbread Taco

Recipes

May 19

Written By Hofstede's Marketing

Serves: 4-6 Prep time: 20 min Cook Time Time: 30 min Total Time: 50 min

Ingredients

Cornbread

1 1/4 cup flour

1 cup Bob’s Red Mill medium grind cornmeal

1/4 cup sugar

1/2 tsp salt

1 398ml can of cream-style corn

2 eggs

1/3 cup milk

1/4 cup melted butter

Taco Mixture

1 lb ground beef

1 tbsp olive oil

2 heaping tbsp taco seasoning

1 small yellow onion diced

1 tsp fried chilli flakes

Toppings

1 romaine heart stalk chopped

1 small red & yellow bell pepper chopped

1 small yellow onion chopped

pickled jalapenos (optional)

1 cup sour cream

1 cup salsa

1 cup shredded cheese

Directions

Set your oven to 350. Combine all your cornbread ingredients in a stand mixer until smooth. Pour your mixture into a 9x5 greased loaf pan and bake for 30-35 minutes. While your cornbread is cooking, fry your ground beef with olive oil, taco seasoning, and chilies. Partway through, add the diced onion and cook until the onion becomes translucent, and then set aside. Remove the cornbread from the oven and remove it from the pan to slightly cool. Next slice the cornbread into 1-1.5 inch slices and top with taco mixture and fresh toppings. Serve with salsa & sour cream. Enjoy!

Notes: