Mexican Cornbread Casserole Recipe

Mexican Cornbread Casserole Recipe

How To Make Mexican Cornbread Casserole

This Mexican cornbread casserole promises a fiesta of warm flavors with its layer of cheesy corn and ground beef base, covered with a crumbly cornbread.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



For Meat Base:

  • 1tbspolive oil
  • 1small onion,diced
  • ½red bell pepper,chopped
  • 1lbground beef
  • 1tspgarlic,minced
  • 1tspchili powder
  • ¼tspcayenne pepper
  • salt and ground black,to taste
  • ½cupcorn,frozen
  • 1cupMexican cheese blend,shredded, divided, or more to taste
  • 1cupsalsa

For Corn Bread Topping:

  • 1cupcornmeal
  • ¾tspsalt
  • ½tspbaking soda
  • 1cupmilk
  • 2eggs,beaten


  1. Preheat the oven to 425 degrees F.

Meat Base:

  1. Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute for 5 to 7 minutes until softened.

  2. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir for 5 to 7 minutes until beef is browned and crumbly.

  3. Mix corn into the beef mixture and toss to defrost for about 3 minutes. Drain and discard fat. Add about ¼ of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9×13-inch casserole dish. Cover meat with a thin layer of salsa.

Corn Bread Topping:

  1. Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.

  2. Bake in the preheated oven for about 30 minutes until browned on top.

  3. Serve and enjoy.


  • Calories: 476.25kcal
  • Fat: 28.31g
  • Saturated Fat: 11.64g
  • Trans Fat: 1.16g
  • Monounsaturated Fat: 11.22g
  • Polyunsaturated Fat: 1.68g
  • Carbohydrates: 30.42g
  • Fiber: 2.64g
  • Sugar: 6.01g
  • Protein: 24.60g
  • Cholesterol: 133.50mg
  • Sodium: 657.35mg
  • Calcium: 235.96mg
  • Potassium: 537.72mg
  • Iron: 3.31mg
  • Vitamin A: 140.69µg
  • Vitamin C: 15.38mg
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