Mexican Cornbread Casserole Recipe
A hearty and flavorful casserole featuring layers of ground beef, jalapenos, cheese, and a homemade cornbread topping. This dish is family-friendly, easy to make, and perfect for dinner or even as a breakfast leftover.
Ingredients
- Lean Ground Beef: The heart of the dish. Cook it first to prevent a soggy casserole.
- Cornbread Batter: Made from eggs cornmeal, flour, milk, and a few pantry staples. It’s the fluffy foundation!
- Cheddar Cheese: Because everything is better with cheese.
- Jalapeños: Seeded and chopped for that signature Mexican flavor.
- Onions: A must-have mix-in for added texture and flavor.
- Cream-Style Corn: Adds a hint of sweetness and moisture to the cornbread.
Optional Extras
- Taco seasoning for seasoned beef.
- A can of Rotel tomatoes and green chilies for a flavor boost.
Instructions
- Prepare Your Ingredients
- Preheat your oven to 350°F and grease a 13x9x2-inch baking dish.
- Cook the ground beef in a skillet, crumble, and drain off any excess fat.
- Mix the Cornbread Batter
- In a large bowl, whisk together the eggs, cornmeal, milk, cream-style corn, flour, baking powder, and salt. This batter will hold everything together beautifully.
- Layer It Up
- Pour half of the cornbread batter into your prepared dish.
- Sprinkle on half the shredded cheese, followed by the ground beef, onions, and jalapeños.
- Add the remaining cheese and pour the rest of the batter over the top, spreading it out with a spoon to cover the edges.
- Bake and Serve
- Bake uncovered for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Let it rest for a few minutes before serving.
Notes
- Customizable: Adjust the heat level by swapping green jalapenos for red jalapenos or omitting them entirely.
- Make Ahead: Perfect for meal prep; keeps well in the refrigerator or freezer.
- Flavor Boost: Adding taco seasoning or Rotel tomatoes with green chilies enhances the flavor.