Mexican Cornbread Casserole - 100K Recipes (2024)

Mexican cornbread casserole includes spices like cumin, oregano, and cinnamon that are staples in Mexican cooking and give it an authentic flavor. Even though it is not technically Mexican food, it has all the great flavors of that delicious cuisine.

This fantastic Mexican casserole with cornbread is made with perfectly seasoned ground beef, onions, bell peppers, corn, salsa, and Mexican cheese topped with a delicious layer of cornbread.

The whole family will love this cheesy concoction. When I am in the mood for Mexican-inspired food, I also love making Easy Tamale Pie Recipe, Pinto Beans With Mexican Style Seasonings, Easy Mexican Casserole, or my favorite side dish, Easy Mexican Rice. It is good to keep things interesting in the kitchen by using different spices and food combinations. Your family will appreciate it.

Ingredients For Cornbread Casserole

• Olive oil: use light olive oil and reserve the extra virgin for salads.
• Onion and garlic are a must in all my savory dishes. Food does not taste the same without them.
• Red and green bell peppers: they are widely used in Mexican cuisine, and they not only taste great but make the casserole look very appealing.
• Ground beef: If you can, buy lean ground beef. If the beef is not lean, you will have a lot of excess fat in the pan, and you will have to drain it.
• Cumin and oregano are the most widely used spices in Mexican cooking. They give any dish a truly authentic Mexican flavor.
• Cinnamon: I know most of us don’t use cinnamon in savory dishes, but believe me when I tell you, it will make your food taste amazing. A little goes a long way, so use it sparingly.
• Frozen corn cooks super fast, and it defrosts easily when it comes in contact with hot food. No need to pre-cook it.
• Mexican cheese blend is the perfect cheese for this casserole, but you can use Pepper Jack cheese if you like a little heat.
• Salsa: please buy bottled salsa. It makes things so muy easier. I like the chunky one.
• Cornmeal: a basic ingredient in making cornbread, of course. You might feel like it doesn’t form a batter when mixed with the other ingredients, but it doesn’t matter. It will bake ok.
• Baking powder is essential, or your layer of cornbread will be flat.
• Milk. I like to use whole milk, but you can use 2% or skim milk.
• Eggs contribute to the “fluffiness” of the cornbread layer. Don’t skip them!

How To Make Cornbread Casserole?

1. Preheat the oven to 425 F., Heat the oil in a large skillet over medium-high heat, and saute onions and bell peppers until the onions are translucent, about 2-3 minutes.
2. Add the ground beef, garlic, and spices, and cook the beef until there is no pink left. Season with salt and pepper.
3. Throw in the frozen corn and cook for one minute until defrosted. Turn off the heat and stir in ¼ cup of Mexican cheese blend.
   
4. Place the meat mixture into the bottom of a 9×13-inch casserole dish.
5. Pour the salsa evenly over the meat.
6. In a medium-sized bowl, whisk together the cornmeal, baking powder, salt, eggs, and milk until everything is well combined.
7. Pour the cornmeal mixture over the meat mixture.
8. Top with remaining ¾ cups of cheese and bake for 30-40 minutes or until cornbread is cooked and cheese melted and slightly brown.
   

What To Serve with Mexican Cornbread Casserole?

This is a full meal in itself, so while the casserole is baking, you can make dessert. I love to make Peanut Butter No-Bake Cookiesor No-Bake Chocolate Eclair Cake. Or maybe, because you are already using the oven, why not take advantage and bake a Peach Cobbler Pound Cake or an Easy Chocolate Orange Cake? They are both truly delicious. Another crowd-pleaser is Lemon Custard Pudding Cake.

Variations For Cornbread Casserole

Change the ground beef for sausage, add Italian spices, and mozzarella cheese instead of a Mexican blend, and swap the salsa for marinara sauce. You will have a delightful Italian Polenta Casserole!

Add chopped jalapenos and use Pepper Jack cheese instead of a Mexican blend if you want to spice things up. I recommend you add a layer of sour cream to cut a bit of the heat off.

Try adding chopped carrots and peas to ground chicken, and instead of the salsa, use a layer of bechamel sauce for a more “pot pie” vibe.

Recipe tips

1. If you want a more smooth batter, try mixing the ingredients in the blender. You will obtain a fluffier cornbread.
2. If you see a lot of fat in the pan after browning the beef, drain it before putting it in the casserole dish.
3. For a more “cheesy” casserole, add the top layer of cheese 10 minutes before cooking time is over.

I love casserole recipes, and here are a few you might enjoy as well:

• Old School Chicken and Rice Casserole
• Chicken Zucchini Casserole with Stuffing
• Crazy Good Chicken Pasta Casserole
• Paula Deen’s Meatball Pasta Casserole

Frequently Asked Questions

Can I make cornbread casserole ahead of time?
You can have the meat mixture ready and cooked, so all you have to do on the day you want to bake is mix the cornbread ingredients and assemble the casserole. I wouldn’t recommend adding the cornbread batter ahead of time.

Can I freeze a Corn Casserole?
Yes. Cover it with two layers of plastic wrap and one layer of aluminum foil and freeze it for up to 4 months.

Can you cook corn casserole in a crockpot?
You certainly can. Add sauteed veggies and browned ground beef to the pot of the crockpot and add the rest of the layer as you would on the casserole dish. Cook on low for 6 hours.

Does corn casserole need to be refrigerated?
This one does because it has meat in it. Cover it and refrigerate it for up to 4 days.