Taco-Spiced Cornbread Pumpkins
Ingredients
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ tablespoons McCormick Gluten-Free Taco Seasoning Mix
- ¼ teaspoon sea salt
- 1 egg
- 2 tablespoons melted butter plus extra for greasing tin
- 1 tablespoon honey
- ¾ cups plain Greek yogur
Instructions
- Preheat the oven to 400 degrees. Liberally butter or spray your muffin tin or pumpkin-shaped mold. Set aside.
- In a medium bowl, whisk together first 5 ingredients.
- In a small bowl, whisk together the wet ingredients until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just incorporated. (The batter will be pretty thick.)
- Scoop the batter evenly into greased tin or mold. Bake until just starting to brown on top, about 9-11 minutes.*
- Remove from oven and let cool for about 5 minutes so they are easier to handle. Carefully flip from tins or molds. If they stick, run a paring knife around the outer edge to loosen.
- Serve warm with soup, stew or chili.
Notes
*Cooking time will depend on the type of tin or mold you use. It's best to check on them frequently to make sure they do not overbake. Yield will also depend on the size and shape of the baking tin.