Taco-Spiced Cornbread With Cowboy Beans
This recipe uses McCormick® Taco Seasoning two different ways! First make a cheesy cornbread spiced up with taco seasoning and canned green chiles. Then while the cornbread is baking, cook up some cowboy beans made with three types of beans, bacon, and more taco seasoning. This dish is the perfect thing to bring to a backyard cookout!
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 20 min
1 hr 20 min
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 20 min
1 hr 20 min
Ingredients
for 8 servings
Cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon McCormick® Taco Seasoning
- 2 cups shredded sharp cheddar cheese
- ¼ cup unsalted butter, melted, divided
- 1.33 cups buttermilk
- ½ cup neutral oil
- 3 large eggs
- 1 (7-ounce) can diced green chilies, drained
- 1 cup corn, (fresh, canned and drained or frozen and thawed)
Cowboy Beans
- ½ lb thick bacon, chopped
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 3 tablespoons McCormick® Taco Seasoning
- 1 (15-ounce) can cannellini beans, drained
- 1 (15-ounce) can kidney bean, drained
- 1 (15-ounce) can pinto beans
- ½ cup barbecue sauce
- ¾ cup tomato sauce
- ¼ cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon worcestershire sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt, more to taste
- 1 teaspoon McCormick® Freeze Dried Chives
Nutrition Info
- Calories 944
- Fat 55g
- Carbs 78g
- Fiber 12g
- Sugar 17g
- Protein 43g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F.
- For the cornbread: Whisk together flour, cornmeal, brown sugar, baking powder, baking soda, salt and 1 tablespoon McCormick® Taco Seasoning in a medium bowl. Stir in 1½ cups of the shredded cheddar until combined.
- Whisk together buttermilk, oil, eggs, and 3 tablespoons melted butter in a separate medium bowl. Then mix in green chilies and corn. Add dry ingredients and stir to combine.
- Add the remaining 1 tablespoon of melted butter to a cast iron skillet and brush it around so it coats the entire pan. Pour in the batter, and sprinkle the remaining ½ cup shredded cheddar on top. Place in the oven and cook for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center of the cornbread comes out clean. Set aside, leaving the cornbread in the pan, until the beans are ready.
- While the cornbread bakes, make the cowboy beans. Add chopped bacon to a medium pot or Dutch oven over medium high heat and cook until bacon is crispy and browned, about 10 minutes.
- Add the onion to the pan and cook for 4-5 minutes, until soft and golden brown. Add the garlic and McCormick® Taco Seasoning, then cook for another minute until fragrant. Mix in the beans.
- Stir in barbeque sauce, tomato sauce, ketchup, mustard, Worcestershire sauce, and apple cider vinegar. Add salt, then taste and add more if needed.
- Bring to a simmer and then cover, reduce heat to low, and cook for 30-40 minutes, stirring occasionally, until the beans are soft and the mixture has thickened slightly. If the mixture has not thickened enough, cook uncovered for a few minutes. Taste and add salt if needed.
- Spoon cowboy beans into a bowl, top with McCormick® Freeze Dried Chives, and serve with a slice of the cornbread.
- Enjoy!