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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!
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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.
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Mexican Cornbread Casserole
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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.
Now you've gone and done it – made me hungry for Mexican food.
Popped in from Gonna Love It.
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Your sure are on a role for coming up with some great recipes this week. This recipe sound so darn good and has great ingredients included! Thanks for sharing your creative inspiration with Sunday’s Best – you helped make the party a success!
I'm definitely going to be making this… it looks wonderful. I found you at ISBMTF too. I hope you'll join my link party at Doodles & Stitches. http://www.doodlesandstitches.com/2012/08/fabulous-friday-link-party-14.html
Happy Monday!
This recipe is right up my alley (and my families). Pretty much love every ingredient in there! Found you on ISBMTF and glad I did. I'm thinking about starting a food blog, but my photography skills are not quite up to par. Good job!
Made it tonight – DELICIOUS ! Recipe goes into my file as well! See my post on Facebook 🙂 Was more than enough to feed us 5 adults.
Linda
Jamie you come up with the best stuff, even if you find it somewhere else and share it! Yummm I'm pinning this!
I am a corn person so you know this is the most appealing dish. I would make it meatless and I am trying to figure out what to use in place of the meat. If I left it out and just made it, as it, do you think it would work?
That is not fair. I will have to try it out and find out for myself and let you know.
Without meat you are just making cornbread.
You could always add pinto beans…?
I would substitute black beans for the meat.
I have always made it without meat and my family loves it. I wouldn’t replace it with anything else unless you wanted to try something different.
This looks absolutely delicious! I've already printed, want to make it tomorrow – and now pinning. Thanks for sharing, Jamie.
Linda
This looks so good, I think I'm making it today! Thanks for sharing!
Interesting recipe. This is something I'm definitely going to have to try. Pinned. Thanks for sharing!