Mexican Cornbread Casserole

Picture this: a crisp autumn evening in Asheville, the air buzzing with the scent of woodsmoke and possibility. My kitchen, usually filled with the delicate perfume of vanilla and butter from Sweet Magnolia’s latest cake creation, often transforms. It becomes a haven for savory, comforting dishes that speak to my soul.

One recipe holds a particularly cherished spot in my heart: my grandma’s legendary Mexican Cornbread Casserole. I first tasted it during a boisterous family reunion when I was just a girl, probably around ten. The golden cornbread top, the rich, savory filling – it was love at first bite.

That night, laughter echoed, plates were scraped clean, and the casserole became an instant classic. It’s more than just a meal; it’s a warm hug, a flavor-packed memory, and a testament to the power of simple, honest food. Now, I bring this beloved Mexican Cornbread Casserole straight from my family’s table to yours.

It’s the perfect dish for busy weeknights or a festive gathering, always delivering maximum comfort with minimal fuss. I know you will cherish this incredible Mexican Cornbread Casserole recipe as much as my family does. Get ready to experience pure culinary joy.

Why You’ll Love This Comforting Mexican Cornbread Casserole

You are about to discover your new go-to comfort food. This Mexican Cornbread Casserole is a true winner, combining the hearty goodness of a savory meat and bean filling with a tender, golden cornbread topping. What makes this particular Mexican Cornbread Casserole so irresistible?

First, it offers incredible convenience. You can prepare much of the filling ahead of time, making it an ideal option for meal prepping or entertaining. Simply assemble and bake when ready.

Furthermore, this dish provides a complete meal in one pan. No need to juggle multiple pots and pans; everything you need for a satisfying dinner is right there. It’s a fantastic solution for those busy weeknights when you still crave a homemade touch.

The flavors in this Mexican Cornbread Casserole are simply unmatched. Each bite bursts with well-seasoned ground meat, vibrant vegetables, and the subtle warmth of Tex-Mex spices. The creamy texture of the bean and corn mixture perfectly complements the slightly sweet, crumbly cornbread.

It’s a symphony of textures and tastes that will delight your palate. Moreover, this recipe is incredibly versatile. You can easily adapt it to suit your family’s preferences, adding more heat, different vegetables, or even a vegetarian twist.

This adaptability ensures that everyone at your table will find something to love in this delightful cornbread bake. I promise, once you try my favorite Mexican Cornbread Casserole, you will add it to your regular dinner rotation. It genuinely embodies the warmth and satisfaction of a home-cooked meal, making every dinner feel special. This is the kind of hearty Mexican Cornbread Casserole that brings smiles and full bellies to the table.

Ingredients You’ll Need

Crafting the perfect Mexican Cornbread Casserole begins with fresh, high-quality ingredients. Here’s everything you will need to create this incredibly flavorful and satisfying dish. I always make sure to have these staples on hand, ready to whip up this delicious cornbread casserole any time.

For the Savory Filling:

• 1 tablespoon vegetable oil
• 1 pound ground beef (or ground chicken/turkey for a lighter option)
• 1 medium yellow onion, chopped
• 1 bell pepper (any color), chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can whole kernel corn, drained (or 1 ½ cups frozen corn)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 1 cup shredded cheddar cheese (or Mexican blend), divided

For the Tender Cornbread Topping:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 large egg
• 1 cup milk
• ¼ cup vegetable oil

Substitutions & Variations

One of the best aspects of this Mexican Cornbread Casserole recipe is its adaptability. You can easily customize it to suit your dietary needs, pantry staples, or flavor preferences. Don’t hesitate to get creative with your own version of this comforting dish. I often play around with ingredients at Sweet Magnolia, so I encourage you to do the same at home!

Meat Alternatives:

• Ground Turkey or Chicken: For a leaner version of this Mexican Cornbread Casserole, easily swap out the ground beef for ground turkey or chicken. The cooking method remains the same, and you still achieve a hearty, flavorful filling.
• Vegetarian Option: Transform this into a plant-based Mexican Cornbread Casserole! Substitute the ground meat with cooked lentils, crumbled firm tofu, or an extra can of black beans or pinto beans. You can also use a mixture of finely chopped mushrooms and walnuts sautéed until browned for a savory “meat” texture.

Vegetable Additions:

• Spicy Kick: Add a diced jalapeño or serrano pepper to the filling along with the onion and bell pepper for extra heat. For a smoky flavor, consider a diced poblano pepper.
• Extra Veggies: Increase the nutritional value and texture by incorporating finely diced zucchini, carrots, or spinach into the meat mixture. Simply sauté them until tender before adding other liquids.
• Roasted Vegetables: For deeper flavor, roast some bell peppers or corn before adding them to your Mexican Cornbread Casserole filling.

Cheese Options:

• Different Cheeses: While cheddar is classic, Monterey Jack, Colby Jack, or a spicy Pepper Jack cheese all work beautifully in this savory cornbread bake. You can even mix a few different types for complex flavor.
• Dairy-Free: Use your favorite dairy-free shredded cheese substitute to make this a dairy-free Mexican Cornbread Casserole.

Cornbread Topping Twists:

• Sweeter Cornbread: If you prefer a sweeter cornbread, increase the sugar in the topping recipe by an extra 1-2 tablespoons.
• Spicy Cornbread: Stir a pinch of cayenne pepper or some finely diced pickled jalapeños into the cornbread batter for a subtle kick in your Mexican Cornbread Casserole.
• Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free cornmeal to make the cornbread topping suitable for those with gluten sensitivities. Ensure all other ingredients are also gluten-free.

Flavor Boosters:

• Smoked Paprika: Add ½ teaspoon of smoked paprika to the filling for a rich, smoky depth.
• Enchilada Sauce: Substitute some of the tomato sauce with a can of your favorite enchilada sauce for a different flavor profile in your Mexican Cornbread Casserole.
• Fresh Herbs: Garnish with fresh cilantro or green onions after baking for a burst of fresh flavor and color.

These variations prove that this Mexican Cornbread Casserole is truly a blank canvas for your culinary creativity. Enjoy making it your own!

If you’re contemplating variations on the classic recipe, you might want to explore my take on Spicy Mexican-Style Street Potatoes. This dish offers a unique twist that can complement your cornbread casserole perfectly.

Step-by-Step Instructions

Creating this delicious Mexican Cornbread Casserole is a straightforward process. Follow these simple steps, and you’ll have a hearty, flavorful meal ready to enjoy in no time. I promise, even if you’re new to casseroles, you’ll master this dish. This is how we make our Mexican Cornbread Casserole truly shine.

1. Preheat Your Oven: First, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Proper preparation ensures your Mexican Cornbread Casserole won’t stick.
2. Brown the Meat: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain off any excess fat. This step is crucial for a flavorful base for your Mexican Cornbread Casserole.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion and bell pepper to the skillet with the cooked ground beef. Sauté for 5-7 minutes, or until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
4. Build the Filling: Stir in the rinsed and drained black beans, drained corn, undrained diced tomatoes, and tomato sauce. Add the chili powder, ground cumin, onion powder, garlic powder, salt, and black pepper. Stir everything together thoroughly to combine all the delicious flavors.
5. Simmer the Filling: Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for 10-15 minutes, allowing the flavors to meld and deepen. This simmering truly enhances the taste of your Mexican Cornbread Casserole filling.
6. Prepare Cornbread Batter: While the filling simmers, prepare the cornbread topping. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate medium bowl, whisk together the egg, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a few lumps are perfectly fine for a tender cornbread topping.
7. Assemble the Casserole: Spoon the hot meat and bean filling evenly into the prepared 9×13-inch baking dish. Sprinkle half of the shredded cheddar cheese (½ cup) over the filling. Carefully spoon the cornbread batter over the cheese and filling, spreading it evenly to cover the entire top of the casserole. This layer will become the golden crown of your Mexican Cornbread Casserole.
8. Bake to Golden Perfection: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the cornbread comes out clean.
9. Add Final Cheese: Remove the casserole from the oven. Sprinkle the remaining ½ cup of shredded cheddar cheese over the hot cornbread topping. Return the casserole to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
10. Rest and Serve: Let the Mexican Cornbread Casserole rest for 5-10 minutes before slicing and serving. This resting period allows the casserole to set, making it easier to cut and ensuring every piece stays together beautifully. Enjoy your homemade Mexican Cornbread Casserole!

Pro Tips for Success

Achieving a truly outstanding Mexican Cornbread Casserole involves a few tried-and-true techniques. As a baker from Sweet Magnolia, I’ve learned that attention to small details makes a huge difference. These tips will help you elevate your casserole from good to absolutely incredible.

• Don’t Overmix the Cornbread: This is perhaps the most crucial tip for a tender cornbread topping. Overmixing the batter develops the gluten in the flour, resulting in a tough, dry cornbread. Mix just until the wet and dry ingredients are combined; a few lumps are perfectly acceptable and even desirable for a light, crumbly texture in your Mexican Cornbread Casserole.
• Properly Drain the Meat: After browning the ground beef, make sure to drain off any excess fat thoroughly. Too much grease in the filling can make the casserole oily and heavy. A lean base is essential for a well-balanced Mexican Cornbread Casserole.
• Layer with Care: When assembling, gently spoon the cornbread batter over the filling. Avoid pressing it down too hard, which can mix the layers or compress the batter. A light hand ensures distinct, appealing layers in your Mexican Cornbread Casserole.
• Season Generously: Taste the meat filling before adding it to the baking dish. Adjust the salt, pepper, and chili powder as needed. Remember, the flavors will meld further in the oven, but a well-seasoned base is key to a delicious Mexican Cornbread Casserole.
• Use a Hot Filling: Pouring the cornbread batter over a hot filling helps it cook more evenly and adhere better. This also prevents the cornbread from sinking into the filling, maintaining its beautiful structure in your Mexican Cornbread Casserole.
• Let it Rest: After baking, allow the casserole to rest for 5-10 minutes before cutting into it. This resting period allows the filling to set and the cornbread to firm up slightly, preventing it from crumbling when you serve. This step guarantees perfectly portioned slices of your amazing Mexican Cornbread Casserole.
• Check for Doneness: The cornbread topping should be golden brown and firm to the touch. A toothpick inserted into the center of the cornbread should come out clean, indicating it’s fully cooked.
• For a Crispier Topping: If you like a slightly crispier cornbread crust, you can brush the top of the cornbread batter with a little melted butter before baking.
• Fresh Ingredients Make a Difference: While canned ingredients are convenient, using fresh chopped garlic and onion, and high-quality spices truly elevates the flavor of this comforting Mexican Cornbread Casserole.

By following these expert tips, you will consistently create a mouthwatering Mexican Cornbread Casserole that tastes like it came straight from my grandma’s kitchen!

To enhance your baking skills, consider the techniques I share for creating an incredible dish like Easy Mexican Lasagna: Cheesy, Crowd-Pleasing. Learning how to balance flavors and texture will take your casserole to the next level!

Storage & Reheating Tips

This Mexican Cornbread Casserole is a fantastic make-ahead meal, and it reheats beautifully, making it perfect for leftovers. Proper storage ensures you can enjoy its comforting flavors for days to come. Here’s how I handle storing and reheating this delicious cornbread bake.

Storing Your Mexican Cornbread Casserole:

• Refrigeration: Once the casserole has cooled completely to room temperature, cover the baking dish tightly with aluminum foil or transfer individual portions to airtight containers. Store in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day.
• Freezing: This Mexican Cornbread Casserole freezes exceptionally well, making it a great option for future meals.
  • To Freeze a Whole Casserole: Once baked and cooled, wrap the entire baking dish (if freezer-safe) tightly with plastic wrap, then an additional layer of aluminum foil. Label with the date. It will stay fresh for up to 2-3 months.
  • To Freeze Individual Portions: Slice the cooled casserole into individual servings. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. This allows you to pull out just what you need for a quick meal.

Reheating Your Mexican Cornbread Casserole:

• From the Refrigerator (Whole Casserole): Preheat your oven to 350°F (175°C). Cover the casserole dish loosely with foil to prevent the cornbread from drying out. Bake for 20-30 minutes, or until heated through. Remove the foil for the last 5-10 minutes if you prefer a crisper topping.
• From the Refrigerator (Individual Portions):
  • Oven: Place a slice on an oven-safe plate or baking sheet. Cover lightly with foil. Bake at 350°F (175°C) for 10-15 minutes, or until warmed through.
  • Microwave: Place a slice on a microwave-safe plate. Cover with a damp paper towel to help retain moisture. Microwave on high for 1-2 minutes, or until hot. Microwave reheating can sometimes make the cornbread a bit softer, but it’s quick and convenient.
• From the Freezer (Whole Casserole): For best results, thaw the frozen casserole in the refrigerator overnight. Then, follow the instructions for reheating from the refrigerator. If reheating from frozen, it will take longer (45-60 minutes or more), and you may need to cover it with foil for the initial part of baking to ensure even heating without burning the top.
• From the Freezer (Individual Portions):
  • Oven: Place frozen slices on a baking sheet, covered lightly with foil. Bake at 350°F (175°C) for 20-30 minutes, or until heated through.
  • Microwave: Microwave frozen slices on high for 3-5 minutes, or until hot, flipping halfway through.

With these storage and reheating tips, you can always have a delicious serving of homemade Mexican Cornbread Casserole ready to enjoy, whether for a quick lunch or a comforting dinner.

What to Serve With This Recipe

This savory Mexican Cornbread Casserole is a hearty meal all on its own, but pairing it with the right side dishes and toppings can truly complete the dining experience. Think about balancing the rich flavors with something fresh, zesty, or creamy. Here are some of my favorite accompaniments for this wonderful cornbread bake.

Fresh & Light Sides:

• Green Salad: A simple crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the casserole. Think mixed greens, cherry tomatoes, and cucumber.
• Coleslaw: A zesty, tangy coleslaw can cut through the richness and add a delightful crunch.
• Pico de Gallo or Salsa: Fresh pico de gallo or your favorite store-bought salsa adds a burst of fresh, tangy flavor. Its acidity brightens every bite of your Mexican Cornbread Casserole.
• Guacamole: Creamy, homemade guacamole offers a luxurious and cool counterpoint to the warm casserole.
• Sliced Avocado: A simple topping of fresh avocado slices adds healthy fats and a smooth texture.

Creamy & Cooling Toppings:

• Sour Cream or Greek Yogurt: A dollop of cool sour cream or plain Greek yogurt on top of each serving provides a lovely creamy tang that balances the spices in the Mexican Cornbread Casserole.
• Cotija Cheese: Crumbled Cotija cheese, a salty and crumbly Mexican cheese, makes an excellent garnish, adding an extra layer of authentic flavor.
• Fresh Cilantro & Green Onions: A sprinkle of fresh chopped cilantro and sliced green onions adds bright color and a fresh herbaceous note.

Heartier Sides:

• Mexican Rice or Cilantro-Lime Rice: For a more substantial meal, a side of fluffy Mexican rice or refreshing cilantro-lime rice is a perfect match.
• Refried Beans: A small serving of warm refried beans can add an extra layer of traditional Tex-Mex flavor and heartiness.
• Roasted Vegetables: Roasted zucchini, corn, or bell peppers enhance the existing flavors of the Mexican Cornbread Casserole and add more vegetables to your plate.

Beverage Pairings:

• Horchata: A sweet, creamy Horchata provides a delightful, traditional beverage pairing.
• Iced Tea or Lemonade: Simple and refreshing, these drinks are always a good choice.

No matter what you choose, these accompaniments will elevate your Mexican Cornbread Casserole into a truly memorable feast. Experiment and find your favorite combinations!

While the Mexican Cornbread Casserole is delightful on its own, you can elevate your meal by considering sides like Mexican Chicken Casserole – Easy Creamy Family Dinner. Pairing it with fresh sides helps create a well-rounded dining experience.

FAQs

I hear many questions about making the perfect casserole, especially when it comes to a hearty dish like this Mexican Cornbread Casserole. Here are some of the most common inquiries and my answers to help you master this recipe.

Can I make this Mexican Cornbread Casserole ahead of time?

Absolutely! This Mexican Cornbread Casserole is an excellent dish for meal prepping. You can prepare the entire meat and bean filling mixture up to 2-3 days in advance and store it in an airtight container in the refrigerator.

When you are ready to bake, simply warm the filling slightly, assemble the casserole with the freshly made cornbread batter, and bake as directed. You can also assemble the entire casserole (filling and cornbread topping) and refrigerate it for a few hours before baking. Just allow it to sit at room temperature for about 15-20 minutes before baking to ensure even cooking, and you might need to add a few extra minutes to the baking time.

Is this Mexican Cornbread Casserole spicy?

The spice level of this Mexican Cornbread Casserole is generally mild to medium, relying on chili powder and cumin for its warmth, not intense heat. If you prefer a spicier casserole, you have several options.

You can add a pinch or two of cayenne pepper to the meat filling, incorporate a diced jalapeño or serrano pepper when sautéing the vegetables, or top individual servings with a dash of your favorite hot sauce. For those who prefer it even milder, you can reduce the amount of chili powder slightly.

Can I make this Mexican Cornbread Casserole vegetarian?

Yes, you can easily adapt this Mexican Cornbread Casserole to be vegetarian. Instead of ground beef, use cooked brown or green lentils, crumbled firm tofu, or an extra can of black beans or pinto beans. Another delicious option is to sauté finely chopped mushrooms with walnuts until browned, which mimics the texture of ground meat. Follow the rest of the recipe as written, ensuring any cheese you use is vegetarian.

How do I prevent the cornbread topping from being dry?

The key to a moist and tender cornbread topping for your Mexican Cornbread Casserole lies in two main factors: don’t overmix the batter and don’t overbake. Mix the wet and dry ingredients just until they are combined; a few lumps are normal. Overmixing develops gluten, leading to a tough texture.

Also, bake the casserole only until the cornbread is golden brown and a toothpick inserted into it comes out clean. Ovens vary, so start checking for doneness a few minutes before the suggested baking time. Adding the corn oil helps ensure a moist cornbread, too.

What kind of cornbread mix works best for this recipe?

This recipe uses a homemade cornbread topping from scratch, which I find gives the best results in terms of flavor and texture for this Mexican Cornbread Casserole. However, if you are short on time, you can certainly use a boxed cornbread mix. Choose a standard-sized (usually 8.5-ounce or 10-ounce) corn muffin or cornbread mix.

Prepare the mix according to package directions, but use the amount of milk and oil specified in *this* recipe’s cornbread topping ingredients for consistency, or adjust as needed for desired batter thickness. This ensures your topping for the Mexican Cornbread Casserole will be just right.

This dish, rich in flavors and history, represents a fusion of traditional Mexican and Southern cuisine. It’s celebrated for its comforting qualities and is often found in gatherings, making it a beloved part of food culture; learn more about its origins in this Cornbread article.

Nutrition Information (per serving)

Here is an estimated nutritional breakdown for one serving of this delicious Mexican Cornbread Casserole, assuming 8 servings per 9×13-inch dish. Please remember that these values are approximations and can vary based on specific ingredients, brands, and portion sizes you choose.

Mexican Cornbread Casserole

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rosie
• Total Time: 50 mins
• Yield: 8 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

A comforting and savory Mexican Cornbread Casserole that combines ground meat, beans, corn, and a golden cornbread topping. Perfect for meal prep and family gatherings.

---

Ingredients

Scale 1x2x3x

1 tablespoon Vegetable Oil
1 pound Ground Beef
1 medium Yellow Onion, chopped
1 Bell Pepper, chopped
2 cloves Garlic, minced
1 (15-ounce) can Black Beans, rinsed and drained
1 (15-ounce) can Whole Kernel Corn, drained
1 (14.5-ounce) can Diced Tomatoes, undrained
1 (8-ounce) can Tomato Sauce
2 tablespoons Chili Powder
1 teaspoon Ground Cumi
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
½ teaspoon Salt, or to taste
¼ teaspoon Black Pepper, or to taste
1 cup Shredded Cheddar Cheese, divided
1 cup All-Purpose Flour
1 cup Yellow Cornmeal
¼ cup Granulated Sugar
1 tablespoon Baking Powder
½ teaspoon Salt
1 large Egg
1 cup Milk
¼ cup Vegetable Oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook until browned. Drain excess fat
3. Add the chopped onion and bell pepper to the skillet. Sauté until softened. Stir in the minced garlic and cook until fragrant
4. Stir in the black beans, corn, diced tomatoes, and tomato sauce. Add the chili powder, cumin, onion powder, garlic powder, salt, and black pepper
5. Simmer for 10-15 minutes to meld flavors
6. Prepare the cornbread topping by whisking together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, and oil. Combine wet and dry ingredients
7. Spoon the filling into the baking dish, sprinkle half the cheese, then spread the cornbread batter on top
8. Bake for 25-30 minutes until golden brown and a toothpick comes out clea
9. Remove and sprinkle the remaining cheese on top, baking for another 5-10 minutes until melted
10. Let it rest for 5-10 minutes before serving

Notes

Can be made ahead of time for easy meals.

Adjust the spice level with chili powder and jalapeños.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 750 mg
• Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: unspecified
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 6 g
• Protein: 26 g
• Cholesterol: 65 mg