Cornbread Taco Bake

This post may contain affiliate links. Read our disclosure policy.

This cornbread taco bake is another tasty way to change up your usual taco night! This recipe layers all of those elements together into a tasty square of goodness.

The base of this cornbread taco bake is cornbread. However, this is made just by mixing some egg and milk in with a good old Jiffy cornbread mix. This needs to partial bake before adding on the next layer. It goes in the oven for 15 minutes.

Cornbread Taco Bake | realmomkitchen.com

While the cornbread layer bakes, you cook up the beef layer. This starts with browning a pound of ground beef in a skillet. You will need to drain off any excess grease. Now it’s time to mix in some taco seasoning, Mexicorn, and Ro*tel tomatoes. No need to drain the corn or tomatoes. That liquid is used to help add moisture to the taco seasoning.. Once that’s all combined, you want to let it all simmer together for a few minutes to let those flavors combine together.

When that cornbread has partially baked, you add on the ground beef layer. Then is a bowl, you mix together some sour cream, shredded Mexican blend cheese, and diced green onion. That makes the next layer to go on top of that beef layer. Last you sprinkle on the last layer of more shredded Mexican cheese blend. Now it all goes in the oven to bake together for about 25 minutes.

Once the whole thing bakes you want to allow it to sit for about 5 minutes to solidify those layers. After the cooling time, you can slice it into squares. For serving, you can top it with various topping shredded lettuce, chopped tomatoes, and slice olives. The toppings gives you that hot and cold combination you get from a regular taco.

Cornbread Taco Bake | realmomkitchen.com

Here is what you need to make the
Cornbread Taco Bake

  • MILK
  • EGG

Cornbread Taco Bake

Real Mom Kitchen

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Beef
Cuisine Mexican
Servings 9 servings
Calories 434 kcal


  • 1 8.5 oz box cornbread mix
  • ½ cup milk
  • 1 egg
  • 1 lb ground beef
  • 1 pkg or 3 Tbsp taco seasoning
  • 1 11 oz can Mexicorn
  • 1 10 oz can mild Ro*tel
  • 1 ½ cups sour cream
  • 1 ¾ cups shredded Mexican cheese
  • ½ cup diced green onion
  • optional toppings – shredded lettuce diced tomato, taco sauce, sliced olives


  • Preheat oven to 350 degrees. Spray a 9×9-inch baking dish with nonstick cooking spray and set aside.
  • In a bowl, combine the cornbread mix, milk and egg. Pour batter into prepared baking dish and bake at 350 degrees for 15 minutes.
  • Meanwhile, brown the ground beef in a skillet until no longer pink, drain off any excess grease. Mix in the taco seasoning, Mexicorn, and Rotel. Simmer for a couple of minutes.
  • Once cornbread is baked, take out of oven, then top evenly with the ground beef mixture.
  • In a bowl, combine the sour cream, 3/4 cup of shredded Mexican cheese, and the green onion.
  • Gently spread the sour cream mixture on top of the ground beef mixture.
  • Sprinkle the remaining cup shredded cheese over the sour cream layer.
  • Bake at 350 degrees for about 25 minutes until heated through and cheese is melted.
  • Allow to cool for a few minutes. Cut into squares and serve with optional toppings as desired. Serves 6-9.


Serving: 1 serving | Calories: 434kcal | Carbohydrates: 32g | Protein: 19g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 858mg | Potassium: 401mg | Fiber: 4g | Sugar: 10g | Vitamin A: 931IU | Vitamin C: 9mg | Calcium: 348mg | Iron: 3mg
Tried this recipe?Let us know how it was!

This recipe is adapted from The Country Cook.

Leave a Reply

Your email address will not be published. Required fields are marked *