Taco-spiced cornbread with cowboy beans

Step 1

Preheat the oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Stir in barbeque sauce, tomato sauce, ketchup, mustard, Worcestershire sauce, and apple cider vinegar. Add salt, then taste and add more if needed.

Step 8

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.

Step 9

Spoon cowboy beans into a bowl, top with McCormick® Freeze Dried Chives, and serve with a slice of the cornbread.

Step 10

Enjoy!