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Transfer skillet to preheated oven, and bake until cornbread is set in the center and browned all over, 25 to 30 minutes. Remove from oven; let cool 10 minutes.

While the cornbread cups are baking, brown and crumble the ground beef in a large skillet over medium heat. Drain well. Add the taco seasoning, chili powder, cumin, oregano, Rotel tomatoes, and water.

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The jalapeno cornbread, billed as “BBQ’s best friend,” was served warm as a mini-loaf, lightly spiced and fork-tender, with a side of sweet cinnamon butter.

Options for sides include cornbread muffins, Granny apple slaw, garlic mashed potatoes and macaroni and cheese, and cost $1.90 to $8.10, while appetizers include fried pickles, sliders, and fish tacos ...