Okay, friends, gather ’round because I’m about to share a recipe that’s been an staple in my house for years. Think of it as a Tex-Mex hug in teh pan – comforting, flavorful, and surprisingly easy to whip up. What’s the best combination of chili and cornbread? If you love the sweet and savory combination of cornbread but want something with a twist, this is the recipe. a little bit more kick and flavor, this is the one.Mexican Cornbread Casserole:What is going to rock your world? I remember the first time I made it, my whole family devoured it in one sitting. Is it that good?
What is Mexican Cornbread Casserole?
What exactly is this?Mexican Cornbread Casserole:What do you keep raving about? Well, it’s essentially a layered dish, starting with moist, slightly sweet cornbread base. What is a hearty, flavorful filling packed with ground meat, beans, corn, and all sorts of other ingredients? What are some of the best Southwestern Is it a warm hug in ice cream? What is essentially a savory cornbread that’s been elevated to the level of the main course? What is the beauty of spice? It’s customizable – you can easily adjust the spice level to your liking. Add veggies, or even switch up the meat. My mom always added a layer of green chilies to hers. It’s her secret weapon!
Why you’ll love this recipe?
What are some of the reasons why you’re going to fall head over heels for this?Mexican Cornbread Casserole:First and foremost, the flavor is simply incredible. What’s the best thing about cornbread? What’s a symphony of flavors in every bite? My kids, who can be surprisingly picky, ask for this all the time. It’s a guaranteed crowd-pleaser! What I love about this recipe is how easy it is to make. What is the best way to spend a weeknight when you don’t have much time to spare? Can you even prep the filling ahead of time, making it even faster to throw together when you’re in a hurry?
What is a budget friendly meal? Is it possible to feed a large animal with very little effort? What is the versatility of this product? Serve it as a main course, or bring it to potlucks or even enjoy it for breakfast (yes, it’s that good). If you like a hearty casserole dish, you might also like my recipe for Chicken Pot Pie. Is this true?Mexican Cornbread Casserole:Is it really that easy to make? I’ve tried variations with different types of cheese and even used shredded chicken instead of melted cheese. Is it always amazing?
How do I make Mexican Cornbread Casserole?
Quick Overview
Making this Mexican Cornbread Casserole:Is it easier than you think? How do you make cornbread batter? Bake until golden brown and bubbly. Pour into a baking dish. How do you make cornbread batter? Don’t be afraid to get creative with the filling – add in your favorite veggies or spices to the recipe. Make it your own. If you’re a beginner cook, you can easily nail this recipe!
Ingredients
For the Main Batter: What is the main B
* 1 cup yellow cornmeal (I prefer stone-ground for a slightly coarser texture)
* 1 cup all-purpose flour (you can substitute with gluten-free blend, see FAQ)
* 1/4 cup granulated sugar (adjust to your sweetness preference)
* 1 teaspoon baking powder (make sure it’s fresh for optimal rise)
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk (gives it a wonderful tang and moisture, but you can substitute with regular milk + 1 tablespoon lemon juice)
* 1/4 cup vegetable oil (or melted butter for extra flavor)
* 1 large egg, lightly beaten
For the Filling:
* 1 pound ground beef (or turkey or chicken, your choice)!
* 1 medium onion, chopped
* 1 bell pepper, chopped (I like using a mix of red and green for color)
* 1 (15-ounce) can black beans, rinsed and drained.
* 1 (15-ounce) can corn, drained
* 1 (10-ounce) can diced tomatoes and green chilies (like Rotel, for a little kick! ) *1 (10) can canned tomatoes.
* 1 packet taco seasoning (or your own blend of chili powder, cumin, garlic powder, onion powder, oregano, and paprika)
* 1 cup shredded cheddar cheese (or Monterey Jack, or a Mexican blend) (if using)
Optional Toppings
* Sour cream
* Salsa
* Guacamole
* Chopped cilantro
* Green onions
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or butter. How do you clean a casserole? I always do this first so the oven is ready when I need it!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Set aside. Whisking ensures that the ingredients are evenly distributed, which is crucial for a good rise and retention. What is consistent texture? It also helps prevent pockets of baking powder or baking soda, which can leave a bitter taste.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the buttermilk, oil (or melted butter), and egg. Whisk until well combined. Make sure your egg is at room temperature – it will incorporate more easily. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
Step 4: Combine
Pour the wet ingredients into the dry ingredients and stir until *just* combined. Be careful not to overmix – a few lumps are okay! Overmixing develops the gluten in the flour, which can result in a tough cornbread. We want it to be light and tender. This is a trick I learned from my grandma!
Step 5: Prepare Filling
In a large skillet, brown the ground beef over medium heat. Drain off any excess grease. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the black beans, corn, diced tomatoes and green chilies, and taco seasoning. Cook for another 5 minutes, stirring occasionally, until heated through. I sometimes add a splash of water or beef broth if the mixture seems too dry.
Step 6: Layer & Swirl
Pour half of the cornbread batter into the prepared baking dish. Spread evenly. Top with the meat filling, then sprinkle with half of the shredded cheese. Pour the remaining cornbread batter over the filling, spreading as evenly as possible. Sprinkle with the remaining cheese. To get a nice swirl effect, you can drag a knife or skewer through the batter a few times. This is totally optional, but it looks pretty!
Step 7: Bake
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time – ovens can vary! If the top is browning too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the casserole cool for a few minutes before slicing and serving. This allows the cornbread to set up a bit, making it easier to cut. While it’s cooling, you can prepare your favorite toppings, like sour cream, salsa, guacamole, and chopped cilantro. I love to add a dollop of sour cream and a sprinkle of cilantro – it just adds a little something extra!
Step 9: Slice & Serve
Slice the Mexican Cornbread Casserole into squares and serve warm. Top with your favorite toppings and enjoy! This is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days. Just be sure to cover it tightly to prevent it from drying out.
What to Serve It With
This Mexican Cornbread Casserole is pretty much a complete meal in itself, but if you’re looking to round it out, here are some ideas:
For Dinner: A simple side salad with a light vinaigrette is a great way to balance out the richness of the casserole. I also sometimes serve it with a side of Spanish rice or refried beans.
For a Potluck: Bring along some tortilla chips and guacamole for a complete Mexican-themed spread. Everyone will love it!
As a Snack: This is also great as a hearty afternoon snack. Just reheat a slice in the microwave and enjoy! I often have a slice while watching my favorite shows in the evening.
For a Crowd: If you’re feeding a large crowd, you can easily double or triple the recipe and bake it in a larger baking dish. It’s always a hit at parties!
My family loves this with a side of fresh pico de gallo. The acidity of the tomatoes and onions cuts through the richness of the casserole perfectly. This is a tradition we started years ago, and it’s just not the same without it!
Top Tips for Perfecting Your Mexican Cornbread Casserole
Okay, friends, now for my top secret tips to make your Mexican Cornbread Casserole absolutely perfect:
Don’t Overmix: I know I’ve said it before, but it’s worth repeating. Overmixing the cornbread batter is a cardinal sin! It will result in a tough, dense cornbread. Mix until just combined, and don’t worry about a few lumps.
Spice It Up: If you like things spicy, feel free to add a pinch of cayenne pepper or a chopped jalapeño to the meat filling. You can also use a spicier taco seasoning. I like to add a dash of hot sauce to my individual serving for an extra kick!
Cheese, Please: Don’t skimp on the cheese! It adds so much flavor and richness to the casserole. I usually use a combination of cheddar and Monterey Jack, but feel free to experiment with your favorites. A Mexican blend is also a great choice.
Buttermilk Substitute: If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. The acid will help to tenderize the cornbread.
Make Ahead: You can easily make the meat filling ahead of time and store it in the refrigerator for up to 2 days. This is a great time-saver on busy weeknights. Just reheat the filling before assembling the casserole.
Add Some Veggies: Feel free to add in your favorite veggies to the meat filling. Diced zucchini, carrots, or even mushrooms would be delicious. Just be sure to cook them until softened before adding them to the filling.
Get Creative with Toppings: Don’t be afraid to get creative with your toppings! Sour cream, salsa, guacamole, chopped cilantro, green onions, and even a drizzle of hot sauce are all great choices. I love to set out a variety of toppings so everyone can customize their own serving.
I tested a version of this with creamed corn in the batter once, and it was unbelievably moist and flavorful. Definitely worth a try if you like creamed corn!
Storing and Reheating Tips
Want to enjoy your Mexican Cornbread Casserole later? Here’s how to store and reheat it properly:
Refrigerator Storage: Let the casserole cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3 days. I usually reheat individual slices in the microwave for a quick and easy lunch.
Freezer Instructions: For longer storage, you can freeze the casserole. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. You can also cut it into individual slices and freeze them separately. The casserole can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Reheating: To reheat the entire casserole, bake it in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also reheat individual slices in the microwave for 1-2 minutes. Add a little bit of water if you feel it drying out during the reheating process. I always do this!
Glaze Timing Advice: This dish doesn’t typically have a glaze. Adding the toppings when serving is best.
One time, I forgot to cover the casserole before putting it in the fridge and it dried out significantly. Lesson learned – always cover it tightly! The plastic wrap should touch the top of the casserole so it does not create that film from being in the fridge.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Mexican Cornbread Casserole recipe! It’s a crowd-pleasing, easy-to-make, and budget-friendly meal that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a dish to bring to a potluck, this casserole is sure to be a hit. I promise, once you try it, you’ll be hooked! And if you love this recipe, be sure to check out my other casserole recipes for more easy and delicious meal ideas.
Happy baking, my friends! I can’t wait to hear how yours turns out. Let me know in the comments below if you try it, and be sure to share any variations you come up with. I’m always looking for new ideas! Enjoy!
Mexican Cornbread Casserole
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup milk
- 1 egg large egg
- 0.5 cup vegetable oil
- 1 cup corn canned or frozen
- 0.5 cup shredded cheddar cheese
- 0.25 cup diced green chilies canned
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, and oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Stir in corn, cheese, and green chilies.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving.
