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- September 29, 2021
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Your family will love this quick and easy Mexican Cornbread Casserole recipe made with Jiffy mix! This loaded ground beef casserole has tons of flavor from the homemade taco seasoning, RO-TEL, corn, cheddar cheese, and all the taco toppings.
Mexican Casserole With Cornbread On Top
This Mexican Cornbread Casserole is seriously so delicious.
The ground beef and corn mixed with the slight heat from the RO-TEL has the perfect Mexican-inspired flavor combination.
I used my favorite homemade taco seasoning, and I honestly can’t get enough of it in this recipe.
The cornbread topping was so easy thanks to the help of using Jiffy Corn Muffin Mix, and it was so moist (if you want a recipe to make really moist Jiffy cornbread, be sure to check out our How To Make Jiffy Cornbread Better recipe).
This is definitely a fun casserole to spice up your weeknight family dinners!
I use a homemade taco seasoning blend for this recipe, but you can swap that for a packet of store bought taco seasoning if you’d prefer.
If you’re making the homemade blend, you’ll need chili powder, ground cumin, fine sea salt, ground black pepper, paprika, garlic powder, onion powder, crushed red pepper flakes, and dried oregano.
In addition to the taco seasoning, you’ll also need lean ground beef, canned cream style corn, canned whole kernel corn, Original RO-TEL, sharp cheddar cheese, Jiffy Corn Muffin Mix, milk, and eggs.
How To Make Jiffy Mexican Cornbread Casserole
Start by sautéing the ground beef until it’s browned. Then add in the RO-TEL, cream style corn, and whole kernel corn. Bring that to a simmer. (See the recipe card below for the full printable instructions.)
Stir in the taco seasoning, then add in 1/3 of the cheddar cheese and stir until it’s fully melted.
In a large mixing bowl, whisk together the Jiffy cornbread mix, milk, and eggs.
Transfer the ground beef mixture to a greased casserole dish, then pour the cornbread batter on top.
Bake in a preheated oven until the cornbread is cooked through and golden brown. Sprinkle the remaining cheddar cheese on top of the cornbread and bake the casserole again until the cheese is melted.
Once the cheese has melted, remove the casserole from the oven and let it rest for 5 minutes. Then top it with your favorite taco toppings and serve. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
This can be baked in a large cast iron skillet if you don’t have a casserole dish.
Try swapping the hamburger meat for shredded rotisserie chicken, ground turkey, refried beans, black beans, or even your favorite chili.
You can drizzle enchilada sauce over top of the cheese right before the second bake.
Sprinkle each serving with a little seasoning for a little extra flavor oomph.
If you don’t want to make a homemade taco seasoning blend, swap it for a packet of store bought taco seasoning.
The taco toppings are totally up to you – feel free to really load it up with all of your Southwestern favorites. Restaurant style salsa, sour cream, guacamole, tomatoes, black olives, cilantro, and green onions are my favorites.
If you prefer a less thick layer of cornbread, or if you’re serving 4 – 6 people, feel free to use 1 box of cornbread instead. You just need half the amount of cornbread, eggs, and milk, and then check the casserole 5 minutes earlier.
You could also make the cornbread from scratch if you’d prefer. I love the ease of using cornbread mix, but either way will work!
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I’d love to hear what you thought of this recipe in the comments or on Instagram!@KeyToMyLime#KeyToMyLime
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Jiffy Cornbread Recipes
Be sure to check out the rest of our Jiffy cornbread hacks! Some of my favorite recipes that use Jiffy mix are:
- How To Make Jiffy Cornbread Better
- Jiffy Cornbread with Creamed Corn
- Jiffy Mexican Cornbread
- Jiffy Cornbread Dressing
- Jiffy Corn Casserole
If you like this recipe, be sure to check out some of our other reader favorite casserole recipes!
- Walking Taco Casserole
- Hamburger Potato Casserole
- Chicken Fajita Casserole
- Chile Relleno Casserole
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
- 1 Tablespoon chili powder*
- 1 1/2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1 pound lean ground beef
- 1 (14.75 ounce) can cream style corn
- 1 (15.25 ounce) can whole kernel corn (drained)
- 1 (10 ounce) can Original RO-TEL
- 3 cups freshly shredded sharp cheddar cheese (divided)**
- 2 (8.5 ounce) boxes Jiffy Corn Muffin MIx
- 2 2/3 cups milk
- 2 eggs
- 1/2 cup sour cream
- 6 cherry tomatoes (quartered)
- 2 green onions (diced)
- Sliced black olives
- Diced fresh cilantro
- Preheat the oven to 400 F (204 C). Lightly grease a 13 x 9 casserole dish.
- Heat a large nonstick skillet over medium-high heat, add the ground beef and cook until it’s browned and no longer pink (about 8-10 minutes).
- Stir in the homemade taco seasoning mix, then add in the cans of cream style corn, whole kernel corn, and the RO-TEL. Stir until well combined. Bring to a simmer and let it simmer for 3 minutes.
- Add 1 cup of the shredded cheddar cheese to the meat mixture, and stir until the cheese has melted.
- Pour the beef mixture into the greased casserole dish.
- In a medium bowl, mix the Jiffy Cornbread Muffin Mix with the milk and eggs until just combined.
- Pour the cornbread batter over the beef mixture. Put the casserole dish into the oven and bake for 35 minutes. Remove the casserole from the oven and evenly spread the remaining cheese over the cornbread and bake again until the cheese has melted (about another 5 minutes). While the casserole is baking, prep your toppings.
- When the casserole is done, let rest for 5 minutes, then garnish with your desired toppings, and serve.
If you prefer a less thick layer of cornbread, or if you’re serving 4 - 6 people, feel free to use 1 box of cornbread instead. You just need half the amount of cornbread, eggs, and milk, and then check the casserole 5 minutes earlier.
*This is a spice blend that’s sold in the US and Canada. It’s not the same as chili powder that’s sold in the UK or other parts of the world (it’s just pure ground chili powder in other parts of the world, whereas in the US, it’s a relatively mild spice blend).
**It’s important to use freshly shredded cheese because the pre-shredded kinds available at the store are coated in a starch that stops it from melting well.
Serving Size: 1/8
Amount Per Serving:Calories: 682Total Fat: 30.9gCarbohydrates: 68.5gFiber: 3gSugar: 18.6gProtein: 34.4g
Nutrition information isn’t always accurate. Nutrition information does not include any of the optional toppings.
If you’re looking for a quick and easy recipe your family will love, this Mexican Cornbread Casserole topped with cheese and taco toppings is the one for you!
17 thoughts on “Mexican Cornbread Casserole Recipe”
This sounds so good.
Thanks so much, Timothy!
Looks good!! I’ll be making that & so easy!! Thanks
Thanks, Annette! I hope you love the Mexican Cornbread Casserole! -Alexa
I’m trying this recipe! I would like to know if you drain the beef after browning it and do you drain the whole kernel corn?
Hi Trena, I hope you love the Mexican Cornbread Casserole! Yes, I drained the beef after browning it and I also drained the whole kernel corn. Hope that helps! -Alexa
Thank you! I will let you know how it turns out!
Easy, flavor-packed, awesome!
Hi Sigrid, So happy to hear you enjoyed the Mexican cornbread casserole! Thanks so much for leaving feedback. -Alexa
This was fantastic! I made it exactly as it was written, except I could not get the Jiffy corn muffin mix at my grocery store. They only had “Krusteaz Honey Cornbread” mix, so I used that. I noticed the Krusteaz brand called for 2/3 cup of milk, and 1/3 cup of oil so that’s what I used. If I can eventually find the Jiffy cornbread mix, do I still use the 2 and 2/3 cups of milk that the recipe calls for? I can’t get over how good this dish was! This is going to be one of my regular dinners in the weeknight rotation!
Hi Tonja, So happy you liked the Mexican Cornbread Casserole so much! It sounds like you liked it with a thicker cornbread crust, so feel free to make the cornbread according to the box instructions if you prefer. I like making it with more liquid so that it can spread out evenly across the top of the casserole. -Alexa
Alexa, this was delicious! Thank you for sharing the homemade seasoning. I will be using it again!
I added some finely chopped onion, minced garlic, jalapeno and Anaheim pepper in to cook with the meat and left out all the corn. This dish is so simple and easy varied. Again thanks so much.
This recipe sounds a LOT like: “Hamburger upside down” recipe. 1 pound of lean hamburger, 1 onion diced up, 1/2 tsp of Chili powder, 1/4 C of catsup(some people say/spell it: ketchup.). I used 1/2 C of BBQ sauce.) These ingredients in a cast iron skillet. Brown meat. Drain off excess grease. Spread cooked hamburger and onions into a circle around the bottom of the inside of the bottom of the pan. Pour a 15 1/4 Oz
Can into the center of the pan. Now, mix up a box of Jiffy cornbread according to the directions the directions the box. Pour cornbread over the meat and corn. Bake at the temperature on the Jiffy box. Remove from from the oven and allow to sit for 5 mins. Run the tip of a butter knife between the skillet and the food. Place a plate on top of the cast iron skillet. Hold both in place as you flip both upside down. Slowly raise the skillet up off of the plate as the food slips from the skillet. Slice and serve as you would like pie. Before taking a bite be sure to break up the cornbread with your fork. This way you’ll get meat. Corn and cornbread in each bite. It’s delicious. Please, let me know what you think of it!? And please. Post the recipe
Hi Vincent, Thanks so much for sharing your recipe – it sounds delicious! -Alexa
I made this exactly, but with adjustments. Opted out the corn for 1 15oz can of black beans, I switched out the cornbread mix with a homemade paleo cornbread. 2 cups almond flour, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon turmeric, ¼ cup coconut sugar, ¼ cup melted butter & 3 large eggs. I also mixed in the paleo cornbread with the meat mixture suggested by my husband and man I am so happy I did. I cooked it at 350 for 22 minutes. I asked the kids what the secret ingredient was and they said “cornbread.” I was like nope “almonds.” Thank you for a wonderful recipe that I could modify due to dietary restrictions. I will keep it in rotation
Hi Whitney, Thanks so much for sharing which adaptations worked for you. Happy to hear you liked how this Mexican cornbread casserole came out! -Alexa
Yes so much flavor thanks to your recipe. I loved the flavor of the casserole so much that I made ground turkey tacos tonight using your taco seasoning recipe. Sooo yummy.
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This Mexican Cornbread is the perfect side dish for any of your fall soups or chilis—especially with a Mexican soup, like Mexican Chicken and Corn Soup or even Taco Soup. If you're eating soup, though, it's pretty much mandatory that you have some delicious bread to go with it (we prefer cornbread).What's the best thing to put on cornbread? ›
- Honey butter.
- Cheddar cheese.
Northern cornbread isn't very sweet and is made with fewer eggs and yellow cornmeal to achieve a crumbly texture. Southern-style cornbread can be made with white or yellow cornmeal, has a buttery finish and calls for more eggs, which produces a cakelike texture.What are the two main types of corn used in Mexican dishes? ›
While there are more than 60 varieties of corn in Mexico, there are two that stand out: sweet corn and dent corn. Dent corn, or field corn, is usually yellow or white. Because of its high percentage of starch, this corn is best for making hominy (corn processed through nixtamalization).Does Mexican cornbread need to be refrigerated? ›
TO STORE: This Mexican cornbread recipe should be kept refrigerated. Store in an airtight container or tightly wrapped in plastic wrap for several days. TO FREEZE: Mexican cornbread freezes like a dream. Store for up to 3 months in the freezer wrapped tightly in plastic and aluminum foil.What is cornbread called in the South? ›
Hot water cornbread
This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.
Cornbread is a nutritious, whole-grain food that can offer various health benefits. It can be a delicious way to improve your overall health. Eating cornbread offers benefits from reducing the risk of heart disease to promoting digestive health. Cornbread is also a good source of fiber, vitamins, and minerals.Is cornbread good for your bowels? ›
A. Cornbread contains fibre, which is not easily digested or absorbed by the body and passes through the digestive system relatively intact. Fibre also controls bowel motions by softening and increasing the weight and size of the stool, all of which make it easier to pass stool.What else can you put in cornbread other then milk? ›
- Cream or Half-and-Half. Cream is richer than milk, so to avoid heavier dough or batter use a ratio of about 60 percent cream to 40 percent water. ...
- Evaporated or Powdered Milk. ...
- Sour Cream or Plain Yogurt. ...
- Water (or Water and Butter) ...
- Nut Milk. ...
- Soy Milk. ...
- Oat Milk. ...
- Rice Milk.
For these additions, you can expect that the texture and taste of the cornbread will change accordingly. Naturally, adding more corn to the bread will enhance and strengthen the corn flavoring, while adding an egg will make the bread have an eggier flavor, and adding buttermilk will add a creamier taste than water.
- Bacon and scallion. ...
- Green chile and cheddar cheese. ...
- Crumbled sausage and poultry seasoning. ...
- Fresh corn and basil. ...
- Pepperoni, parmesan, and black pepper. ...
- Spicy shrimp and creole seasoning. ...
- Brown sugar and pecan. ...
- Cranberry and maple syrup.
- Don't overcook it. Over-cooking cornbread is possibly the number one reason why your cornbread is dry. ...
- Don't over-mix it. ...
- Add in some Flour. ...
- Use Buttermilk instead of regular milk. ...
- Add in some oil. ...
- Add in some sour cream. ...
- Add in an extra egg. ...
- Add Corn to the batter.
There are cornmeal puddings served with sweet sauces, but no Southern cook would risk the spoiling of her cornbreads by sweetening them." In 1937, the Times reported that "cornbread in Kentucky is made with white, coarsely ground cornmeal. Never, never are sugar and wheat flour used in cornbread.What did Native Americans call cornbread? ›
Native Americans baked maize cakes, called “appone” or “ponop” using ground dried corn, water, and salt. These snacks were basically simpler versions of modern day cornbread.Why do people put sugar in cornbread? ›
If you use one of the stone-ground varieties of cornmeal, you can omit the sugar. But if you use the more common finely-ground cornmeal, adding sugar will help attain the flavor of stone-ground cornmeal.Do Mexicans prefer flour or corn? ›
Corn tortillas are seen as more authentic to Mexican dishes, corn has been a staple ingredient in Mexican cooking for thousands of years.What is Mexican cornmeal called? ›
Masa harina translates to "dough flour" and is used as a staple ingredient in many Latin American dishes. This specialty flour is the dried form of fresh masa dough, which is made from ground field corn treated through a process called nixtamalization.What is Mexican corn flour called? ›
Masa is sometimes called corn masa flour or masa harina and is a traditional type of flour used to make tamales and tortillas. It is also known as masa harina, whilst masa on its own means the dough that is created from the flour. Mexican flour is a very soft flour made from finely ground hominy or dried corn kernels.Can I leave cornbread casserole out overnight? ›
Leftover creamy corn casserole stays moist and delicious for up to week, making it perfect for easy heat-and-eat dinners! To properly store leftovers, first allow the casserole to cool completely to room temperature; however, do not leave the dish out for more than 2 hours at room temperature!Can you leave cooked cornbread out all night? ›
Room-temperature cornbread: Cornbread stored at room temperature (roughly sixty to seventy-five degrees Fahrenheit) will last one to three days without signs of spoilage. Refrigerated cornbread: You can reliably keep cornbread in the refrigerator for a couple of days.
Can you leave mexican cornbread out overnight? Yes. This recipe will still be ok if you leave it out overnight. Store it in an airtight container at room temperature for up to 2 days.Why is cornbread called Johnny bread? ›
These thin, fried cakes are made with cornmeal, and their history goes back to the early Native Americans. While the origin of the name remains uncertain, many historians believe they were called 'Shawnee cakes' by the Pawtuxet Indians, and English settlers mispronounced it as 'jonnycakes.Why is it called a hoe cake? ›
The simplest are hoecakes, a mixture of cornmeal, water, and salt, so named because they were originally baked on the flat of a hoe over a wood fire. Johnnycakes and corn pone are somewhat thicker cakes that may have added ingredients such as fat or wheat flour.What is cornbread and milk called? ›
Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.
If you eat too much cornbread, you'd be consuming more calories than what your body requires, making you gain fat. This may lead to higher blood glucose levels, higher cholesterol levels, and a higher risk of heart disease.Is cornbread an inflammatory food? ›
Eating corn in these refined forms spikes blood sugar and as we have seen above, spiked blood sugar leads to an increased insulin response, which creates a major inflammatory response.Is cornbread good for Dogs? ›
Basic cornbread, made of wheat flour, cornmeal, milk, eggs, baking powder, salt, and a touch of sugar, is safe to feed dogs in small amounts. Where things get not-so-safe is if there are added ingredients, such as butter, hot peppers, or scallions, all of which are best to avoid with your furry friend.What is the best food to make your bowels move? ›
- Move Things Along. 1/15. The best way to stay regular is to exercise, eat a healthy, fiber-rich diet, and drink plenty of water. ...
- Raspberries. 2/15. ...
- Pears. 3/15. ...
- Popcorn. 4/15. ...
- Watermelon. 5/15. ...
- Oatmeal. 6/15. ...
- Almonds. 7/15. ...
- Turnip Greens. 8/15.
Stimulant laxatives such as Senokot (made from senna pods) and Dulcolax (active ingredient: bisacodyl) are the fastest-working oral laxatives, with overnight results. They stimulate the muscles lining your gut, helping to move things along.What is the best food to eat for bowel movement? ›
- whole grains, such as whole wheat bread and pasta, oatmeal, and bran flake cereals.
- legumes, such as lentils, black beans, kidney beans, soybeans, and chickpeas.
- fruits, such as berries, apples with the skin on, oranges, and pears.
- vegetables, such as carrots, broccoli, green peas, and collard greens.
Can cornbread be made with water instead of milk? You can, but the resulting cornbread will be drier and crumblier if you do since you won't have the added fat. If you need to make this swap, add about a tablespoon of vegan butter or coconut oil for each cup of water you use.Can I use expired milk in cornbread? ›
Try using slightly spoiled milk in one of the following culinary applications: Baked goods. Substitute spoiled milk for regular milk, buttermilk, yogurt, or sour cream in recipes like biscuits, pancakes, scones, and cornbread.What type of milk is best for cornbread? ›
Baking powder and baking soda – They make the cornbread nice and fluffy. Almond milk – For moisture. If you don't keep almond milk on hand, feel free to substitute a different type of milk. My homemade oat milk or regular cow's milk would work here too.What meat goes with pinto beans and cornbread? ›
- Fried Chicken.
- Mashed Potatoes.
- Mac and Cheese.
- Fried Okra.
- Fried Apples.
What is this? I love the perfectly cooked steak and the cornbread is over-the-top stellar. It goes well with savory meals, but I promise you could put a little frosting on top and have a luscious cornbread cake.What is meat and beans called? ›
The meat and beans food group, also called the protein foods group, consists of meat, fish, poultry, nuts, seeds, eggs and dried beans. They are grouped together since they are all good sources of dietary protein.What do Mexicans eat beans with? ›
In Mexico, the classic kinds of beans (black or red ones) are often eaten with meat or rice. The white and the pink ones are used especially to cook soups with vegetables.What do you serve with Mexican casserole? ›
- Roasted Red Potatoes. I love something crispy and starchy to balance out a creamy casserole. ...
- Simple Biscuits. ...
- Easy Coleslaw. ...
- Easy Cheddar Jalapeno Cornbread Muffins. ...
- Garlic Chive Smashed Potatoes. ...
- Roasted Asparagus. ...
- Ranch Glazed Carrots. ...
- Quick Classic Macaroni Salad.
While pinto beans contain carbohydrates, they do not raise blood sugar quickly because they are slowly digested and absorbed. This is largely thanks to their high fiber and protein content. For this reason, beans are considered a low-glycemic food and a healthy choice for people with diabetes.
What are Great Northern Beans? Larger than Navy beans but smaller than Cannellini beans, medium-sized Great Northern beans are known for their mild, nutty flavor and firm flesh. Great in soups and stews, they hold their shape better than Navy beans.
Is Southern Cornbread sweet? In the north, their version is somewhat cake-like as it is more on the sweet side. On the other hand, southerners like theirs savory without a hint of sweetness. In some recipes, instead of regular oil, bacon drippings are used.Do you cut cornbread hot or cool? ›
The center will be a little mushy when it first comes out of the oven, but will harden as it cools on the cooling rack. This is why it is essential to always cool your cornbread before cutting or eating it.Do you put steak against the grain or with the grain? ›
Always slice against the grain or perpendicular to the grain. The grain is the direction that the muscle fibers are aligned in a steak. When you cut the steak against the grain, you shorten the muscle fibers, which makes for a very tender bite.Is frozen or canned corn better for creamed corn? ›
So! You can technically use either frozen or canned corn to make homemade creamed corn. But know that this dish will taste better with frozen corn than with canned corn.What side dishes go with corn casserole? ›
Veggies: If you want to cut through the creamy goodness of this casserole, this simple green salad is your zippy ticket, or these delicious roasted carrots. Other sides: Some classic mashed potatoes, equally classic green bean casserole, or sweet potato casserole because the holidays are all about those casseroles.What pairs with corn casserole? ›
- Beef Chili or Chili Mac.
- Roast Chicken, Country Fried Chicken, or Fried Chicken Tenders.
- Hamburger Steak, Cube Steak, or Salisbury Steak.