This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
This Mexican Cornbread Casserole is always an instant winner wherever I share it. If you have any leftovers from dinner, this casserole works out as a good breakfast meal too!
Pin this now to find it later
Pin ItCornbread Casseroles
Casseroles … the very word makes some people cringe, while others smile in delight. What side of the great casserole debate are you on? Personally, I love them. I think they’re comforting and they’re usually fairly economical. That’s a pretty good start to a wonderful recipe in my book!
This Mexican Cornbread Casserole is no different! It’s a casserole – in fact, it’s one of my own personal favorites. And it’s wonderful, trust me. This recipe has been in our family’s handy-dandy “keeper” binder forever.
It’s easy to make and there’s always plenty to feed our family of 7! I have to admit, I have even enjoyed the leftovers for breakfast!
This is pretty much a one-of-a-kind recipe. I hope your crew enjoys it as mine does. Here’s how you make it …
Cornbread Casserole Recipe: Ingredients & Substitutions
For this Corn Bake, you will need …
Ingredients
- lean ground beef – the “beefy” part of this beefy jalapeno corn bake. You’ll put it into your casserole already cooked. Remember to drain the meat after it’s done cooking, or else your casserole will be all soggy!
- eggs, corn, milk, oil, cornmeal, baking powder, salt, flour – these are all together because they make cornbread! Like I said, this recipe is one kind of a take on cornbread casserole, and you’re going to love it.
- onions and shredded cheddar cheese – your “mix-ins.” In my opinion, you can’t have a good Mexican or Southwest-style recipe without cheese and onions!
- jalapenos – for additional Mexican flavor!! Believe it or not, this recipe doesn’t have a lot of “heat” to it. Just remove the seeds and membranes from these guys. It’s even kid-friendly!
Cornbread Casseroles: FAQs
Usually about 10-12 servings. Feed all your loved ones!
About an hour and twenty minutes. You’ll want the twenty minutes for prepping the ingredients, than an hour to actually cook the casserole.
It honestly holds up by itself in my opinion. It’s really filling! But if you find you need more, I recommend something light, like a salad or some kind of fruit-based side.
Sure, but keep in mind they’re hotter than the green ones even if you remove the seeds and such! (And remember to always wear gloves when handling peppers so you don’t get the juice in your eyes or nose by accident. Oww. It sounds goofy, but it happens more often than you think.)
Technically, no. I think they work the best in this bake and provide the most flavor without adding a lot of spice.
Of course! A Mexican blend also tastes wonderful in this recipe. Really, though, any cheese that you love with your Mexican food will work. Just remember you’ll just want something that melts well in the casserole, so feta may not be a great option here!
Sure! You can add a packet of taco seasoning to this Mexican Cornbread Casserole if you would like! Or even quicker – use leftover taco meat!
Sometimes I like to add a can of well-drained Rotel tomatoes and green chilies.
Other recipes you may enjoy
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Mexican Cornbread Casserole
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
Ingredients
- 1 pound lean ground beef
- 2 eggs
- 1 can cream-style corn, 14 oz
- 1 cup milk
- ½ cup vegetable oil
- 1 cup cornmeal
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 4 cups shredded Cheddar cheese, divided, 16 oz.
- 1 medium onion, chopped
- 4 jalapeno peppers, seeded and chopped
Instructions
- Preheat the oven to 350° F. Grease a 13x9x2-inch baking pan and set aside.
- Meanwhile, cook and crumble the beef until no longer pink. Drain and set aside.
- In a bowl, beat eggs, corn, milk, and oil. Add the cornmeal, flour, baking powder, and salt. Mix well.
- Pour half of the batter into the prepared pan. Sprinkle with 2 cups of cheese. Top with beef, onions, and jalapenos. Sprinkle with remaining cheese. Pour the remaining batter over the top. Use the back of a spoon to spread the batter all the way to the edges.
- Bake, uncovered, for 55-60 minutes or until a toothpick inserted near the center tests clean.
- Serve hot.
Notes
- Try adding some taco seasoning to the ground beef – or use leftover taco meat from taco night!
- Sometimes I like to add a can of well-drained Rotel tomatoes and green chilies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on August 19, 2012. Updated on June 29, 2022.
Came out great! Better than a Mexican Casserole I tried a couple weeks ago. It was good to but this was better.
Made my own Creamed Corn as only had niblets in pantry.
Thank you 😊