Mexican Cornbread Casserole is a delightful mix of classic cornbread with a spicy twist that makes every bite exciting. This dish combines sweet corn, melted cheese, and a touch of jalapeño or chili for some warmth, all baked into a creamy, golden casserole. It’s both comforting and full of flavor, perfect for anyone who loves a little zip with their cornbread.
I love making this casserole when I want something easy but still feel like I’m treating myself. The best part is how the cheesy topping gets just a little crispy, while the inside stays soft and moist with bursts of sweet corn and a kick from the spices. It always gets compliments whenever I bring it to a potluck or family dinner, which means I keep making it again and again!
My favorite way to serve this! I like to enjoy it alongside chili or a fresh salad, so it balances out the richness and adds some heartiness to the meal. It’s also great as a main dish for a light dinner when paired with some beans or grilled veggies. No matter how you eat it, this casserole feels like a warm hug from the inside.
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and hearty texture. For a lighter option, try ground turkey or chicken. For a vegetarian twist, use cooked lentils or plant-based crumbles.
Cornbread Mix: Jiffy Corn Muffin Mix is easy and reliable. If unavailable, you can use any cornbread mix or make your own with cornmeal, flour, baking powder, and sugar.
Diced Tomatoes with Green Chilies: This brings mild heat and tomato flavor. For less spice, use plain diced tomatoes or fresh tomatoes with mild peppers.
Shredded Cheddar Cheese: Cheddar melts well and adds sharpness. You can substitute with Monterey Jack, Colby, or a Mexican cheese blend.
Corn Kernels: Adds sweetness and texture. Use fresh, frozen (thawed), or canned corn. If corn is not available, try sweet peas or diced bell peppers.
How Can I Get a Perfectly Moist but Firm Cornbread Top?
The cornbread layer needs to cook through without becoming soggy, and it should hold together when you slice.
- Mix the batter gently to avoid overworking, which keeps it tender.
- Spread the first half of the batter evenly in the pan. Don’t press it down hard.
- After layering the filling and cheese, carefully spoon the remaining batter over the top without mixing layers.
- Bake at 375°F for about 25-30 minutes. Keep an eye on the edges—they should be golden brown.
- Test doneness with a toothpick in the cornbread; it should come out clean or with just a few crumbs.
Rest the casserole for a few minutes after baking. This lets it set, making it easier to slice.
Equipment You’ll Need
- 9-inch baking dish – I prefer a medium-sized dish that evenly cooks the casserole and makes serving easy.
- Large skillet – perfect for browning the ground beef and cooking the onions, saving on dishes.
- Mixing bowls – handy for preparing the cornbread batter and mixing the filling.
- Measuring cups and spoons – ensure accurate measurements for ingredients.
- Rubber spatula or spoon – helps mix ingredients gently and spread layers smoothly.
Flavor Variations & Add-Ins
- Use cooked chorizo instead of beef for a spicier, more flavorful filling.
- Mix in black beans or diced bell peppers for extra texture and color.
- Top with sliced jalapeños or a drizzle of hot sauce if you like more heat.
- Add chopped cilantro or a squeeze of lime after baking for fresh, bright flavor.
How to Make Mexican Cornbread Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained
- 1 cup shredded cheddar cheese, divided
- 1 box Jiffy Corn Muffin Mix (8.5 oz)
- 1 egg
- 2/3 cup milk
- 2 tbsp vegetable oil or melted butter
- 2 tbsp taco seasoning or seasoning blend (e.g., chili powder, cumin, garlic powder)
- Salt and pepper to taste
- 2 tbsp chopped green onions (for garnish)
Time Needed
This dish takes about 15 minutes to prepare and 25-30 minutes to bake. Plan for a total of around 45 minutes to have a hot, flavorful casserole ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 375°F (190°C). Grease a 9-inch round or square baking dish so your casserole won’t stick.
2. Cook the Filling:
Heat a large skillet over medium. Cook the ground beef, stirring and breaking it apart, until it’s nicely browned. Drain any extra fat. Add the chopped onion and cook 3-4 minutes until soft. Next, stir in the drained corn, diced tomatoes with chilies, taco seasoning, salt, and pepper. Let the mixture simmer for about 5 minutes, then take it off the heat.
3. Make the Cornbread Batter:
In a mixing bowl, combine the cornbread mix, egg, milk, and vegetable oil (or melted butter). Stir gently until just combined — don’t overmix, so the cornbread stays tender.
4. Assemble the Casserole:
Spread half of the cornbread batter evenly in the greased baking dish. Carefully spoon the beef mixture on top, spreading it out evenly. Sprinkle half of the shredded cheddar cheese over the beef.
5. Add the Final Cornbread Layer and Cheese:
Gently spread the remaining cornbread batter over the beef and cheese layer. Be careful not to mix the layers. Finally, top with the remaining shredded cheddar cheese.
6. Bake and Serve:
Bake your casserole for 25-30 minutes, until the cornbread is golden brown and a toothpick inserted into it comes out clean. Let the casserole rest for a few minutes before serving. Garnish with chopped green onions for a fresh, colorful touch.
Enjoy your warm, cheesy Mexican Cornbread Casserole as a cozy main dish or a tasty side!
Can I Substitute Ground Beef With Another Protein?
Absolutely! Ground turkey, chicken, or even chorizo work great. Just cook them the same way you would the beef, adjusting seasoning to taste.
Can I Use Frozen Corn Instead of Canned?
Yes! Just thaw the frozen corn before adding it to avoid extra moisture in the casserole. Drain well if needed.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave to keep the cornbread moist.
Can I Make This Ahead of Time?
Definitely! Prepare the beef mixture and the cornbread batter separately, then assemble just before baking. You can also fully assemble and refrigerate for a few hours before baking.