Mexican Cornbread Casserole is a comforting, cheesy dish that blends the sweet and grainy texture of cornbread with spicy and hearty Mexican flavors. It often features ingredients like corn kernels, creamy cheese, jalapeños, and a touch of chili powder, all baked together until golden and bubbling. This casserole is a great mix of soft cornbread and zesty goodness, making it a favorite for gatherings or weeknight dinners.
I love making this casserole when I want something warm and satisfying but easy to throw together. One of my favorite parts is the blend of melted cheese and corn that gives each bite a little pop of sweetness and smoothness. I like to add a bit more jalapeño or a dash of hot sauce if I’m feeling like turning up the heat. It’s one of those dishes where leftovers taste just as good, so I always make a bit extra.
The best way I’ve found to serve this dish is alongside a fresh green salad or with a scoop of guacamole on top. It can be a great side to grilled chicken or beef, but it’s also hearty enough to be a main on its own. Whenever I bring this casserole to a potluck, people always come back for seconds, which tells me it’s a winner every time!
Key Ingredients & Substitutions
Ground Beef: This adds a rich, hearty base to the casserole. You can swap it for ground turkey or chicken for a lighter option, or use plant-based crumbles for a vegetarian twist.
Corn Kernels: Fresh corn gives a nice sweetness, but canned or frozen works perfectly well. Just drain canned corn to avoid extra moisture.
Diced Tomatoes with Green Chilies: These bring a bit of heat and flavor. If you can’t find the canned version, add chopped fresh tomatoes and a diced jalapeño.
Cornmeal & Flour: The combination creates a moist, tender cornbread. For gluten-free, replace the all-purpose flour with a gluten-free all-purpose blend.
Cheddar Cheese: Sharp cheddar melts well and adds tang. Monterey Jack or a Mexican cheese blend can be great substitutes for a different twist.
How Do You Layer and Bake for the Best Texture?
The layering in this casserole helps keep the cornbread soft and the beef mixture flavorful. Here’s how to do it:
- Spread half the cornbread batter first, gently and evenly, so it bakes into a nice base.
- Add the beef mixture evenly on top—try not to stir or mix into the batter below.
- Sprinkle half the cheese on the beef to melt into it while baking.
- Pour the remaining batter over the beef carefully to keep distinct layers.
- Top with cheese for a golden, bubbly crust.
Bake just until the top is golden and a toothpick comes out clean. This keeps the cornbread fluffy and the filling moist. Letting it rest before serving helps it set, making it easier to cut.
Equipment You’ll Need
- 9-inch baking dish – I use this size for even cooking and easy serving.
- Large skillet – perfect for cooking and browning the beef mixture.
- Mixing bowls – for combining the batter and mixing the ingredients.
- Whisk or spoon – helps mix the wet ingredients smoothly.
- Measuring cups and spoons – for accuracy with ingredients.
- Oven mitts – for safe handling of the hot dish.
Flavor Variations & Add-Ins
- Spicy kick: Add chopped jalapeños or hot sauce to the meat mixture for extra heat.
- Cheese options: Try Monterey Jack, Pepper Jack, or a Mexican blend for different cheesy flavors.
- Veggie boost: Mix in chopped bell peppers, black beans, or zucchini for added texture and nutrients.
- Protein swap: Use cooked shredded chicken or turkey instead of beef for a lighter version.
How to Make Mexican Cornbread Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup shredded cheddar cheese, divided
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Fresh cilantro, chopped (for garnish)
- Pico de gallo or fresh salsa (for topping)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 30-40 minutes baking time. Afterwards, allow 5-10 minutes for it to rest before serving. So, plan for roughly an hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Beef Mixture:
Preheat your oven to 375°F (190°C), and grease a 9-inch baking dish. In a large skillet over medium heat, cook the ground beef with the chopped onion until browned and onions are soft. Drain off any extra fat. Add the corn kernels, diced tomatoes with green chilies, chili powder, cumin, garlic powder, and salt. Stir everything well and let it simmer for 5 minutes to mix the flavors. Then, remove from heat.
2. Make the Cornbread Batter:
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, eggs, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
3. Assemble and Bake:
Spread half of the cornbread batter evenly into your prepared baking dish. Spoon the beef mixture on top, spreading it out evenly. Sprinkle half of the shredded cheddar over the beef layer. Carefully pour the remaining cornbread batter over the beef and cheese, smoothing the top gently. Finish by sprinkling the remaining cheddar cheese on top.
Bake in the oven for 30 to 40 minutes, or until the top turns golden brown and a toothpick inserted into the cornbread comes out clean. Let it rest for 5-10 minutes so it firms up and is easier to serve.
4. Garnish and Serve:
Sprinkle chopped fresh cilantro over each slice. Top with your favorite pico de gallo or fresh salsa for an added burst of flavor. Serve warm and enjoy your hearty Mexican Cornbread Casserole!
Can I Use Frozen Corn for This Casserole?
Yes! Just make sure to thaw and drain the corn well to avoid adding extra moisture that could make the casserole soggy.
How Can I Make This Dish Vegetarian?
Swap the ground beef for cooked beans (black beans or pinto beans work great) or a meat substitute like crumbled tofu or plant-based meat. Season as usual for plenty of flavor.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole in the baking dish, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk if it seems dry.