Print

Savory Super Bowl Loaded Taco Cornbread Squares

loaded taco cornbread squares - featured image
Print Recipe

These loaded taco cornbread squares combine savory taco beef, gooey cheese, and moist cornbread for a perfect party snack that’s quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or dairy-free milk with 1 tablespoon vinegar)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 pound ground beef (85% lean)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup tomato sauce or enchilada sauce
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup diced jalapeños (fresh or pickled)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced black olives (optional)
  • Sour cream or guacamole for serving

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking pan with butter or nonstick spray.
  2. Heat a medium skillet over medium heat. Add ground beef and diced onion. Cook for 6-8 minutes until beef is browned and onions are translucent.
  3. Add minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir for 1 minute until fragrant.
  4. Pour in tomato sauce, mix well, and let simmer for 2 minutes. Remove from heat and set aside.
  5. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  6. In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth.
  7. Pour wet ingredients into dry ingredients, stirring gently until just combined. Fold in shredded cheddar cheese.
  8. Spread half of the cornbread batter evenly in the greased pan.
  9. Spoon the taco beef mixture over the batter, spreading evenly.
  10. Dollop the remaining batter on top and carefully spread to cover the beef layer.
  11. Sprinkle shredded Mexican blend cheese, diced jalapeños, black olives (if using), and chopped cilantro evenly over the batter.
  12. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  13. Let the cornbread cool for 10 minutes in the pan on a cooling rack.
  14. Cut into 16 squares and serve warm with sour cream or guacamole.

Notes

If edges brown too fast, tent loosely with foil during baking. Do not overmix batter to keep cornbread tender. For extra crispy top, broil 1-2 minutes at end. Can substitute ground turkey or plant-based meat. Use gluten-free flour and baking powder for gluten-free version.

Nutrition

Keywords: taco cornbread, party snack, Super Bowl recipe, loaded cornbread, cheesy cornbread, easy party food

Find it online: https://twinkletaste.com/savory-super-bowl-loaded-taco-cornbread-squares-recipe-easy-and-perfect-party-snack/