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This easy Mexican Cornbread Casserole is so filling and full of flavor, you’re going to want to make it for dinner every night of the week! Perfectly seasoned ground beef with tomatoes and chiles is topped with gooey melted cheddar and sandwiched between two layers of fluffy cornbread, it’s totally delicious!
Jiffy Mexican Cornbread Casserole
Picture this: Cheesy, fluffy cornbread is covered with beef spiced up with taco seasoning. Tomatoes and green chiles leave an oh-so-good tingling in your mouth as you bite into the two layers topped with a second blanket of cornbread.
Throw on some guacamole and green onions, and you have yourself a party. A food party, that is. If you’re not drooling already, you will be after you smell this heavenly dish cooking!
This Mexican cornbread casserole is a full meal in a single dish!
- Jiffy Mexican Cornbread Casserole
- ❤️ Why You'll Love This Recipe!
- 🥘 Ingredients
- 📖 Variations
- 🔪 Step-By-Step Instructions
- 😋 More Amazing Casseroles!
- ❓ FAQ
- 📋 Recipe
- 💬 Comments
The best part about Mexican cornbread casserole is the minimal cleanup! If you’re like me and don’t enjoy washing dishes, you’ll love this recipe. It’ll save you time without compromising on taste.
So whether you’re planning your next tequila night with friends or a weeknight meal, this is sure to get you out of your everyday food rut. Branch out on Taco Tuesday with this delightful casserole!
❤️ Why You'll Love This Recipe!
It’s Full of Flavor! Mexican spices and a few green chiles add tons of flavor to any dish they’re mixed into.
It’s Unique! This isn’t a meal you see every day- but should!
It's a Full Meal! It’s not necessary to make side dishes with this main. It’s a meal in and of itself!
Jiffy corn muffin mix makes this easy recipe even easier. Don’t forget the taco seasoning!
- 16 ounces Jiffy Corn Muffin Mix - This translates to 2 8-ounce boxes.
- ⅔ cups Milk - Any kind of dairy or non-dairy milk will do.
- 2 large Eggs - Bring these to room temperature before adding.
- 15 ounces Creamed Corn - Buy this canned for easiest results.
- 15 ounces Sweet Corn - You can use drained canned corn or use 1 cup of the thawed frozen variety.
- 1 pound Ground Beef - Any fat ratio will work in this recipe.
- 1 packet Taco Seasoning - If you make your own, use 2 tablespoons to equal 1 packet.
- 15 ounces RoTel Diced Tomatoes with Green Chiles - Drain the liquid off first!
- 1 ½ cups Cheddar Cheese - Pick a strong, traditional cheddar or white cheddar that can easily be grated.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
This casserole is awesome as is, but if you are looking to switch it up there are a ton of different ways to do it! Some of my favorite variations include:
Bacon - There’s not much bacon doesn’t make better. Chop up a few slices in the corn mix or sprinkle them on top after baking.
Jalapeños - Chop up some fresh or jarred jalapeños in either the corn or meat mix for some added heat.
Cayenne Pepper or Red Pepper Flakes - Both of these are great options to kick up the spice without changing the flavor.
Creole Seasoning - Change things up New Orleans style with a little Cajun spice! Try using this in place of the taco seasoning.
Shredded Chicken - This recipe is also a winner with shredded chicken in place of the beef!
Red Bell Pepper - Dice up a bell pepper and cook with the meat for a colorful and delicious addition!
🔪 Step-By-Step Instructions
There are three layers in this casserole: cornbread, a meat mixture, and more cornbread. It’s an impressive meal that is both incredibly tasty and simple.
- Preheat. To begin, set your oven to 350℉ (175℃) and let it heat up while you move through the next steps.
- Mix batter. Combine 16 ounces of Jiffy Corn muffin mix, ⅔ cup milk, and 2 large eggs in a large mixing bowl. Then, add 15 ounces of creamed corn and 15 ounces sweet corn, and stir until incorporated. Pour half the corn batter into a greased 9x13-inch baking dish.
- Brown. Next, brown 1 pound ground beef in a large nonstick skillet over medium-high heat. Then, sprinkle in 1 packet of taco seasoning. If the seasoning packet says to add water, do so now. Mix and cook until the beef is fully cooked.
Finish Layering & Bake
- Add the extras. Then, pour 15 ounces RoTel diced tomatoes with green chilies into the beef mixture and transfer it all into the baking dish. Sprinkle ¾ cup cheddar cheese over the top. Then, layer on the remaining half of the corn mixture.
- Bake. Top the dish with the rest of the cheddar cheese, about ¾ cup. Bake for 35 to 40 minutes.
- Cool and serve. When it’s cooked, remove the casserole from the oven and allow it to sit for 5 minutes before cutting into it. This will let it cool down and set up, making it easier to serve. Top with your favorite taco toppings (*see notes) for taste and color.
This is an excellent dish for lunch or dinner. It’s a complete meal in itself, but if you want to add a side, try sauteed mushrooms and onions or refried black beans!
💭 Angela's Tips & Recipe Notes
- Get creative with toppings! Try adding shredded lettuce, sour cream, guacamole, pico de gallo, diced tomatoes, green onions, sliced black olives, or a drizzle of taco sauce. Add one or add them all! You could stretch this dish to feed more people by piling on the toppings.
- No casserole dish, no problem. You can also bake this in a large cast-iron skillet. They really are an amazingly useful piece of kitchen equipment!
- Take the chill off. If you forget to lay out your eggs to bring them up to room temperature, don’t worry! You can speed up the process by placing them in a bowl full of lukewarm water for 5 minutes or so.
- Don’t overcook. Not all cornbread will brown on top when it is done cooking. Leaving it in too long can lead to a dry, crumbly mess. Just be sure to check it when it looks like it’s getting close to being finished.
🥡 Storing & Reheating
Once it’s cooled, cover and keep in the fridge for up to 5 days.
If you’d like to keep it longer, seal with aluminum foil or cut pieces and freeze it in an airtight container. Your casserole portions will be good for up to 3 months.
Reheating Mexican Cornbread Casserole
Thaw any frozen leftovers in the fridge overnight. Then, let it sit out for about an hour.
When it’s room temperature, cover and bake for 15 to 20 minutes – or until heated to your satisfaction.
😋 More Amazing Casseroles!
- Chicken Stuffing Casserole
- Sausage Hashbrown Breakfast Casserole
- Ground Beef Mexican Casserole
- Tuna Noodle Casserole
- Doritos Casserole
Can I use fresh corn for this recipe?
Sweet corn season is the best! If you can get a hold of some good fresh corn, you can definitely use it in this recipe. Use the same amount as you would frozen corn, 1 cup. It will cook when the casserole goes in the oven.
Do I have to make 2 layers of cornbread?
That is entirely up to you! If you prefer more meat to cornbread, double the meat or halve the cornbread ingredients. You can keep the two cornbread layers by making them thinner, or just add a layer of meat followed by a single cornbread layer. Either will result in a lower ratio.
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5 from 189 reviews
Mexican Cornbread Casserole
This easy Mexican Cornbread Casserole is so filling and full of flavor, you’re going to want to make it for dinner every week! Perfectly seasoned ground beef with tomatoes and chiles is topped with gooey melted cheddar and sandwiched between two layers of fluffy cornbread, it’s delicious!
Author | Angela
Servings: 6 servings
Prep 10 minutes
Cooking 40 minutes
Cool 5 minutes
Total Time 55 minutes
- 16 oz Jiffy Corn muffin mix ( 2 8-ounce boxes)
- ⅔ cup milk
- 2 large eggs (room temperature)
- 15 oz creamed corn (canned)
- 15 oz sweet corn (canned, drained or use 1 cup thawed frozen corn)
- 1 lb ground beef
- 1 packet taco seasoning (or see recipe)
- 15 oz RoTel diced tomatoes with green chilies (drained)
- 1 ½ cups cheddar cheese (grated)
In a large mixing bowl, combine the Jiffy corn muffin mix with the eggs and milk. Then, mix in the creamed corn and sweet corn. Transfer half of the corn mixture to a greased 9x13 baking dish.
16 oz Jiffy Corn muffin mix, ⅔ cup milk, 2 large eggs, 15 oz creamed corn, 15 oz sweet corn
Heat a large nonstick skillet over medium-high heat and brown the ground beef. Add in 1 packet of taco seasoning (plus any water as indicated on the package), and simmer until the meat is fully cooked.
1 lb ground beef, 1 packet taco seasoning
Stir in the RoTel tomatoes and transfer the ground beef mixture to the baking dish. Top the ground beef with half the cheddar cheese (¾ cups). Then, add the remaining corn mixture.
15 oz RoTel diced tomatoes with green chilies, 1 ½ cups cheddar cheese
Top the casserole with the remaining cheddar cheese and place it in the oven to bake at 350°F(175°C) for 35-40 minutes.
Remove the casserole from the oven. Allow it to cool for 5 minutes so that it may set before slicing into squares and serving. Top with your favorite taco toppings, if desired.
Equipment You May Need
- Topping ideas: shredded lettuce, sour cream, guacamole, pico de gallo, tomatoes, green onions, sliced black olives, a drizzle of taco sauce.
- If you don't have a casserole dish, you can bake this in a large cast-iron skillet.
- If you forgot to take your eggs out of the fridge so they can come to room temperature, place them in a bowl of lukewarm water for about 5 minutes.
Calories: 804kcal (40%) | Carbohydrates: 88g (29%) | Protein: 32g (64%) | Fat: 38g (58%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 150mg (50%) | Sodium: 1559mg (68%) | Potassium: 759mg (22%) | Fiber: 9g (38%) | Sugar: 25g (28%) | Vitamin A: 1373IU (27%) | Vitamin C: 16mg (19%) | Calcium: 327mg (33%) | Iron: 6mg (33%)
easy casseroles, mexican casserole, Mexican cornbread casserole
Course Casseroles, Dinner Recipes
Angela @ BakeItWithLove.com
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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).Should you let cornbread batter rest before baking? ›
Why does cornbread batter need to rest? By letting the batter rest you're doing two big things: 1) the cornmeal is absorbing the moisture of the egg and buttermilk. This helps it become tender! And 2) It gives the baking powder and soda a bit of time to work.Can Paula Deen's corn casserole be doubled? ›
Can Paula Deen's corn casserole be doubled? Yes, it can! Double the amounts, use a 4-quart casserole dish or two cast iron skillets.How do you know when corn casserole is done? ›
You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle. *Once it's done, I like to turn my oven off and crack open the oven door and leave it in there for about 5 to 7 more minutes. This seems to help it not sink/fall after you take it out of the oven.What meat goes with corn casserole? ›
- Beef Chili or Chili Mac.
- Roast Chicken, Country Fried Chicken, or Fried Chicken Tenders.
- Hamburger Steak, Cube Steak, or Salisbury Steak.
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).Is butter or oil better for cornbread? ›
While oil leaves the cornbread luxuriously tender, I find the bread lacks flavor if butter isn't present. Since butter doesn't make the bread as moist as oil, I pair it with buttermilk. Buttermilk: Buttermilk makes cakes, muffins, and breads extra moist.What happens if you forget baking soda in cornbread? ›
If you don't have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. Baking powder also contains a little bit of salt, so it's also a good idea to halve the salt the recipe calls for.Can you over mix cornbread? ›
Why avoid over-mixing? Stirring, or mixing can activate glutens. When you stir too much, this will cause more glutens to be formed which will result in crumbly bread. Also, the more cornmeal you have over flour will result in a drier, more crumbly cornbread.What does adding an extra egg to cornbread do? ›
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.
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.Why is my corn casserole runny? ›
If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.Can you overcook a casserole? ›
Can you overcook a casserole? You can't overcook a casserole, as long as there is plenty liquid still in it. However, the meat and other vegetables may start falling apart into the sauce the longer you leave it.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!How long does it take for a casserole to rest? ›
Let It Rest
Allow the casserole to cool on the counter for 15 minutes after it comes out of the oven. Doing this means "the boiling juices have time to settle, and your casserole won't be served as a drippy soup," says LaClair.
Does corn casserole need to be refrigerated? Yes! If there are leftovers of corn casserole, put them in a storage container or cover with plastic wrap and refrigerate.How long is corn casserole good for in the fridge? ›
Storage. This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.What is the best combination with corn? ›
Foods that pair well with corn on the cob include leafy salads, grilled meat, potato salad, pasta salad, chips, fries and fresh fruit salad. Is corn on the cob healthy? Corn on the cob has a few health benefits, making it a healthy food when not doused with butter.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 the most common way to eat corn in Mexico? ›
IN addition to being dried and used for dough, corn can be eaten fresh. In the form of a tortilla is the most popular way to eat corn in Mexico.
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.Should I use milk or water for cornbread? ›
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.What keeps cornbread moist? ›
- 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.
You can substitute butter, margerine, shortening, yogurt, maybe applesauce.Why can't you touch baked baking soda? ›
Notes. Do not let the baked baking soda come in contact with your skin, as it is a caustic substance. If you do make contact with the baked baking soda, flush the area thoroughly with water.What happens if you put too much baking powder in cornbread? ›
Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.Why is there so much baking powder in cornbread? ›
The air spaces are created by bubbles of gas (mostly carbon dioxide) produced within the batter during the baking process. Ingredients that produce these bubbles are called leavening agents. In "quick breads," which have no yeast (and don't require hours for dough to rise), the leavening agent is usually baking powder.Can you bake cornbread in a glass dish? ›
Yes, you can bake your cornbread in a glass dish if you prefer. It will make your crust a little more golden brown all the way around though. Metal dishes work just as well too…I've even baked cornbread in a cast-iron skillet.How do you make cornbread rise higher? ›
Baking Soda and Buttermilk
Buttermilk is slightly acidic, so adding it to your cornbread with baking soda will help your cornbread rise without the need for baking powder.
Wrapping your cornbread will keep it from drying out. Place your cornbread in a dry, dark place. You don't want your cornbread to be exposed to moisture or direct sunlight or it could go bad sooner.
If you've added too much milk to your muffin or pancake batter, the best method for thickening it is to add a bit more flour. You can use all-purpose flour or the same type of flour you used in the original recipe. You can also use a bit of cornstarch or a mixture of cornstarch and flour.Why do you add flour to cornbread? ›
The right balance of cornmeal and flour gives the bread structure while also allowing it to crumble easily. A good cornbread should crumble! A combination of oil and butter is used to give the bread flavor without sacrificing the moist texture. A little sugar is added to give the bread a hint of sweetness.Should you add the eggs all at once? ›
The same principle applies here: If you add all your eggs slowly, it will give everything a chance to get to know each other, mesh together and become one. If you add the eggs all at once, the butter-fat mixture won't be able to absorb it all and won't create a nice suspension.Can I use mayo instead of egg in cornbread? ›
Can you use mayonnaise instead of eggs in cornbread? Jiffy cornbread with mayo and no eggs is super simple. Mayonnaise would go in at about three tablespoons to work just as well as an egg, but you may need a pinch of extra baking powder for extra lift in your cornbread.Can I use mayo instead of eggs? ›
You can use 3 tbsp of mayonnaise for each egg that your recipe calls for. Mayonnaise is a good substitute for adding moisture to your brownies or other baked goods. What is this? Mayonnaise is made of eggs and oil so it just makes sense to use mayonnaise in your baked goods to make them soft and moist.How much mayonnaise equals 2 eggs? ›
I used a substitution amount found on Allrecipes: 3 tablespoons of mayonnaise in place of 1 egg. I used two tried and true recipes, Ultimate Vanilla Cupcakes and Toll House Chocolate Chip Cookies. Both recipes contain two eggs and I replaced the two eggs in each recipe with 1/4 cup plus 2 tablespoons of mayonnaise.Why is my casserole not thickening? ›
Leave it in the oven longer if there's only a little extra liquid. Sometimes the best way to thicken a casserole is to simply let the heat of the oven do the work. If you think it only needs to a little extra thickening, leave it in the oven for an extra 5-10 minutes.How do you moisten a casserole? ›
Another moisturizing fix: Melt some butter and drizzle over the top; or season and warm some cream and use that to baste your dish. Finally, serve with a wedge of lemon or lime for squeezing, which can add some acidity balance in addition to a bright hit of flavor.How do you make a casserole not soggy? ›
Watery vegetables can expel moisture while cooking, leaving your casserole soupy and unappetizing; but luckily, the fix is easier than you might think: simply swap your fresh for frozen.What is good to eat cornbread with? ›
- Oven Baked Boneless Pork Chops. In addition to poultry, pork and cornbread pair well together. ...
- Best Ever Beef Stew. ...
- Fried chicken. ...
- Sirloin Steak with Garlic Butter. ...
- Creamy Coleslaw. ...
- BLT Pasta Salad. ...
- Steamed Broccoli. ...
- Fruit Salad.
Cornbread can help improve digestion.
Fiber also helps food to pass quickly through the intestines. Cornbread is also made with whole-grain cornmeal. So, it boasts even more digestive-friendly benefits.
Cornbread is appropriate for breakfast, dinner, and dessert. Don't believe us? Check out these tamale pies layered with the sweet bread, maple bacon corn muffins, cornbread poppers, and so much more.Why is cornbread the best side dish? ›
Cornbread has excellent flavor and texture that many different types of side dishes can enhance. Cornbread goes well with many main dishes, particularly those that are seafood or poultry-based. It can be served as a side dish for fish, chicken, pork chops, etc.What do you put over cornbread? ›
- 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.
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.Why do people eat cornbread and milk? ›
Some people have theorized that cornbread and milk, also referred to as “crumble in” or “crumb-in,” was a way for farmers and their families to stay fed during food shortages. Others agree that it may have risen from southern people trying to revive stale or dried-out cornbread.What is a cowboy dinner? ›
Cowboy dinner is a hearty casserole of flavorful beef, corn and beans topped with soft, fluffy cornbread and a layer of cheese. So delicious! This easy, comfort food casserole has been a family favorite for over 20 years! After that long, you know the recipe has to be a keeper!Is cornbread a side or dessert? ›
The majority of people prepare cornbread as a savory dish. They serve it alongside foods like soup or salsa as well as dips like jalapenos and cheese. As a result, it's mostly viewed as a meal rather than a dessert.How do you jazz up store bought cornbread? ›
One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.How long is cornbread good for? ›
Unless it is subjected to excessive moisture, refrigerated cornbread in an airtight container can last up to a full week. Frozen cornbread: When properly sealed in a heavy-duty freezer bag or airtight container, frozen cornbread can easily last three months.
This Thanksgiving side dish couldn't be easier. Part cornbread, part corn pudding, it is moist and decadent. Perfect for when you're hosting, but also travels well for when you're bringing a dish as a guest.