You can’t go wrong with the match up of cornbread and hearty, well-seasoned taco meat, piled high with festive toppings. You have all the taste and texture of cornbread here in a hearty S recipe without any actual corn igniting your blood sugar and mixing with the fat, causing weight gain. We have a feeling this will become a Trimming family favorite in your home. (This is incredible heated as leftovers the next day. Place pieces with crust side down in a greased hot skillet and heat from the bottom up. Lettuce will stay mostly cool and still crunchy.) This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the “Comforting Casseroles & Bakes” section of Trim Healthy Table Cookbook, page 139.
Taco Cornbread Bake
Description
You can’t go wrong with the match up of cornbread and hearty, well-seasoned taco meat, piled high with festive toppings. You have all the taste and texture of cornbread here in a hearty S recipe without any actual corn igniting your blood sugar and mixing with the fat, causing weight gain. We have a feeling this will become a Trimming family favorite in your home. (This is incredible heated as leftovers the next day. Place pieces with crust side down in a greased hot skillet and heat from the bottom up. Lettuce will stay mostly cool and still crunchy.) This recipe is found in the "Comforting Casseroles & Bakes" section of Trim Healthy Table Cookbook, page 139. This recipe is a family-serve recipe that feeds 6 to 8 people.
Ingredients
For the Meat Sauce
For the Cornbread Base
For the Toppings
Instructions
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Preheat the oven to 425°F.
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Make the meat sauce. Brown the meat in a large skillet over medium to medium-high heat. Pour off any grease, then add the garlic powder, onion powder, chili powder, paprika, cumin, salt, tomato sauce, and salsa and let simmer on low.
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While the sauce is simmering, make the cornbread base. Put the Baking Blend, baking powder, sweetener, salt, paprika, turmeric, egg whites, water, and 4 tablespoons coconut oil in a food processor and process well, scraping down the sides so that all the batter is mixed.
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Melt the remaining 1 tablespoon oil in a 9 × 13-inch baking dish in the hot oven. Take the pan out and swish the oil around to fully cover the pan, then pour the batter into the pan.
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Bake for 10 minutes, take out and pour the meat sauce over the top, return to the oven, and bake for another 15 to 17 minutes.
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Allow the dish to cool for just a few minutes, then top with the lettuce and tomatoes, followed by the cheese, olives, green onions, and sour cream or avocado (if using).
Note
MAKE A FAMILY MEAL: This is great in a bowl on its own with a baby-size S-friendly shake from the Shakes and Smoothies Chapter (page 468) or Speedy Chocolate Milk (page 457). Growing children need a healthy carb side for a Crossover, so they can top theirs with black beans or have a side of refried beans or brown rice.
