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Mexican Cornbread Casserole

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This mouthwatering Mexican Cornbread Casserole features layers of tender ground beef, zesty spices, sweet corn, hearty beans, and gooey cheese, all topped with a golden, crispy cornbread crust. With a flavorful mix of classic Mexican ingredients, it’s sure to please even the pickiest eaters! Quick and easy to make, this crowd-pleasing dish is great for feeding family or friends. For an extra kick, top with your favorite salsa or hot sauce!

Mexican-Cornbread-Casserole

With our Mexican Cornbread Casserole, you can indulge in delicious tastes without breaking the bank! This simple and delicious casserole is sure to be a hit with everyone in the family. With our Mexican Cornbread Casserole, you won’t have to worry about spending hours in the kitchen – it’s ready in under an hour! So why not give this budget-friendly dish a try today? You’ll be glad you did!

Another version is Moist Jiffy cornbread you might want to try out.

What you’ll love about Cornbread Casserole


  • KID FRIENDLY – With its mild and comforting flavors, cornbread casserole is a hit with kids. The combination of tender ground beef, sweet corn, and cheesy goodness is sure to please even the pickiest eaters.
  • EASY TO MAKE – Cornbread casserole is a simple and straightforward recipe that doesn’t require any fancy techniques or hard-to-find ingredients. It’s a dish that even beginner cooks can successfully make.
  • INEXPENSIVE – Cornbread casserole is a budget-friendly meal option. The main ingredients, such as ground beef, corn, beans, and cornmeal, are all affordable and readily available. It’s a great way to feed a crowd without breaking the bank.
cornbread-casserole

Mexican Cornbread Casserole Ingredients

  • 1 Pound Ground Beef
  • 1 Can (14.75 Ounces) Cream-Style Corn
  • 1 Cup Frozen Corn
  • 1 Can (10 Ounces) Diced Tomatoes Rotel
  • 1 Packet (1 Ounce) Taco Seasoning
  • 2 Cups Shredded Cheddar Cheese
  • 1 Box (8.5 Ounces) Jiffy Cornbread Mix
  • 2 Eggs
  • ⅓ Cup Whole Milk

Mexican Cornbread Casserole

  • Preheat your oven to 375°F (190°C).
  • In a 10” cast iron skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
  • Add the cream-style corn, frozen corn, diced tomatoes with green chilies (Rotel), and taco seasoning to the skillet with the ground beef. Stir and cook for about 5 minutes until well combined and heated through. Remove from heat.
  • Sprinkle 1 cup of shredded cheddar cheese over the top.
  • In a separate bowl, prepare the Jiffy cornbread mix by combining it with the eggs and milk. Stir until just combined.
  • Pour the cornbread batter over the ground beef mixture in the cast iron pan, spreading it out evenly.
  • Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and cooked through.
  • Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese on top.
  • Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  • Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley or green onions, enjoy!
mexican-cornbread-casserole-up-close.

Tips & Tricks for

Mexican Cornbread Casserole

  • Use quality ingredients: Opt for fresh ingredients like lean ground beef, sweet corn kernels, and high-quality spices to ensure the best flavors in your casserole.
  • Add some heat: If you like a spicy kick, consider adding diced jalapenos or a sprinkle of cayenne pepper to the cornbread batter. This will give your casserole an extra layer of heat and flavor.
  • Customize the veggies: While the traditional recipe calls for corn and beans feel free to add other vegetables like diced bell peppers, onions, or even black olives to add more texture and flavor.
  • Layer with cheese: Cheese is an essential ingredient in Mexican cuisine, so don’t hold back when it comes to layering your casserole. Use a combination of shredded cheddar, Monterey Jack, or Mexican blend cheese to achieve that gooey, cheesy goodness.
  • Let it rest: Once your casserole is cooked, allow it to rest for a few minutes before serving. This will help the flavors meld together and make it easier to slice and serve.
  • Get creative with toppings: Dress up your Mexican Cornbread Casserole with a variety of toppings to enhance the flavors. Salsa, sour cream, guacamole, chopped cilantro, or sliced green onions are all great options to add freshness and a burst of flavor.
  • Serve with sides: To complete the meal, serve your casserole with traditional Mexican sides like refried beans, Spanish rice, or a crisp salad. These complementary dishes will elevate the overall dining experience.
cornbread-casserole-on-a-fork

FAQs about Mexican Cornbread Casserole

Absolutely! Mexican Cornbread Casserole freezes well. Allow the casserole to cool completely, then portion it into individual servings or as a whole casserole. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored in the freezer for up to 3 months. To reheat, thaw the casserole in the refrigerator overnight, then bake in a preheated oven until heated through.

Absolutely! The spiciness level can be adjusted to your liking. If you prefer a milder flavor, reduce or omit the amount of spices like chili powder or cayenne pepper. On the other hand, if you enjoy heat, feel free to increase the amount of spices or add diced jalapenos for an extra kick.

Yes, Mexican Cornbread Casserole is an excellent choice for potlucks or gatherings. It feeds a crowd and can be easily transported. Simply prepare the casserole in a disposable aluminum pan or a sturdy baking dish, cover it tightly, and bring it to your event. Reheat before serving, if needed.

Yes, you can use different types of cheese or a combination of your favorites. Cheddar, Monterey Jack, Colby, or a Mexican blend cheese work well in this recipe. Feel free to experiment with different cheeses to suit your taste preferences.

Yes, you can assemble the casserole ahead of time and refrigerate it until you are ready to bake it. Simply cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove the dish from the refrigerator, allow it to come to room temperature for about 30 minutes, then follow the baking instructions.

Yes, you can make a gluten-free version of Mexican Cornbread Casserole by using gluten-free cornmeal and ensuring that all other ingredients, such as spices and canned goods, are also gluten-free. Be sure to check labels and brands for any potential gluten-containing additives.

Absolutely! You can easily make a vegetarian version of Mexican Cornbread Casserole by substituting ground beef with plant-based ground meat alternatives or adding more vegetables like diced zucchini, bell peppers, or mushrooms.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before enjoying.

 Feel free to add additional toppings such as sliced jalapenos, sour cream, guacamole, diced onions, or black olives to make your taco just right.

Mexican-cornbread-casserole
Mexican-Cornbread-Casserole

Mexican Cornbread Casserole

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This mouthwatering Mexican Cornbread Casserole features layers of tender ground beef, zesty spices, sweet corn, hearty beans, and gooey cheese, all topped with a golden, crispy cornbread crust. 

Ingredients

  • 1 Pound Ground Beef
  • 1 Can (14.75 Ounces) Cream-Style Corn
  • 1 Cup Frozen Corn
  • 1 Can (10 Ounces) Diced Tomatoes and Green Chilies (Rotel)
  • 1 Packet (1 Ounce) Taco Seasoning
  • 2 Cups Shredded Cheddar Cheese
  • 1 Box (8.5 Ounces) Jiffy Cornbread Mix
  • 2 Eggs
  • ⅓ Cup Whole Milk

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a 10” cast iron skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
  3. Add the cream-style corn, frozen corn, diced tomatoes and green chilies (Rotel), and taco seasoning to the skillet with the ground beef. Stir and cook for about 5 minutes until well combined and heated through. Remove from heat.
  4. Sprinkle 1 cup of shredded cheddar cheese over the top.
  5. In a separate bowl, prepare the Jiffy cornbread mix by combining it with the eggs and milk. Stir until just combined.
  6. Pour the cornbread batter over the ground beef mixture in the cast iron pan, spreading it out evenly.
  7. Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and cooked through.
  8. Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese on top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  9. Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley or green onions, enjoy!

Notes

  • This Mexican Cornbread Casserole is a versatile dish that can be customized to your taste. Feel free to add additional toppings such as sliced jalapenos, diced onions, or black olives.
  • Serve the casserole with sour cream, salsa, or guacamole for extra flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before enjoying.
  • To make this recipe spicy, add a pinch of cayenne pepper or a few dashes of hot sauce to the ground beef mixture.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 29gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 168mgSodium: 449mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 34g

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