Comments on: Taco Cornbread Bake

By: nwbearcatckd

nwbearcatckd — Fri, 17 Jun 2011 23:34:42 +0000

Our family LOVES this recipe. It is in constant rotation. When mixing up the cornbread, I add a drained can of Mexican style corn. I usually also double it when making it, making one 9×9 in the freezer (before baking). It bakes up really well after thawing. Thanks so much for an easy, yummy recipe!

By: Cowgirl Wannabe

Cowgirl Wannabe — Fri, 31 Dec 2010 02:14:01 +0000

OOOOOOH!! I was looking for something different in a “taco dip” and this sounds AWESOME!!! Gonna make it tomorrow to take to work for everyone on New Years Day! THANK YOU!!!

By: smileyks

smileyks — Thu, 23 Sep 2010 03:17:34 +0000

Homerun with this one. I’m always looking for something that can do double duty as a good dinner and a lunch leftover. Plus I’ve got a picky husband so can be a challenge.

Thought this was great. I was concerned the cornbread my be soggy as a left over, but it help up nicely.

I had a few small alterations when I made this:
First I misread and didn’t see the 2 boxes of mix. I made my own, but one homemade batch wasn’t enough to fully cover the top. So I just dropped the left over batter on top and sprinkled with cheese, still good.

I made it in an iron skillet, heated up oil first in the oven then poured in the cornbread. it had a nice crust on the bottom.

Also I had extra diced bell pepper on hand so I tossed that in with the onions. Then my can of tomatoes were “mexican” style. Both of these slight variations worked great. Also added 2 T of hot sauce to the meat mix.

This is a yummy and fun recipe. There’s plenty of was to change it up. My husband gave it the nod so I’ll certainly make it again.

By: ajsmith65

ajsmith65 — Sun, 29 Aug 2010 14:40:17 +0000

This recipe was a bit hit at my house! My husband is still talking about it… I thought it would need sour cream or a little something extra; but this is a winner all on it’s own!