Mexican Corn Bread Casserole

Rating: 4.5 stars
24 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

By OBSIDIAN1

Gallery
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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
1 9x13-inch casserole
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Meat Base:
Corn Bread Topping:

Directions

  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.

  • Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.

  • 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.

  • Bake in the preheated oven until browned on top, about 30 minutes.

Cook's Notes:

This can be made with any meat substitute.

Any shredded cheese will do.

Nutrition Facts

Per Serving:
304 calories; protein 18.2g; carbohydrates 21.5g; fat 16.3g; cholesterol 100.6mg; sodium 707.9mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Kim
Allstar
Rating: 5 stars
01/24/2018
This is scrumptious! It's great for a week night dinner when you just want something that's yummy and easy to put together. I used ground venison instead of beef; added dried oregano, paprika, and cumin in addition to the chili powder, salt/pepper, and cayenne; used a full red pepper; and added about two tablespoons of tomato paste to the meat mixture. I also added a couple tablespoons of sugar to the cornbread mix. The cornbread batter looks ridiculously thin and liquidy--but don't worry! I spreads over the top of the meat and bakes up perfectly! I topped the cornbread layer with cheese and green onions, just for aesthetics. Will definitely make again, thank you for the recipe! Read More
Helpful
(12)

Most helpful critical review

Tony
Rating: 1 stars
06/21/2019
Bad recipe. Temperature (450 degrees) is too high and cook time is too long. Lower temperature (400) shorter cook time (35 min) and creamed corn instead of frozen corn works better. Following this recipe w8ll get you burnt Mexican cornbread casserole. Read More
24 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Kim
Allstar
Rating: 5 stars
01/24/2018
This is scrumptious! It's great for a week night dinner when you just want something that's yummy and easy to put together. I used ground venison instead of beef; added dried oregano, paprika, and cumin in addition to the chili powder, salt/pepper, and cayenne; used a full red pepper; and added about two tablespoons of tomato paste to the meat mixture. I also added a couple tablespoons of sugar to the cornbread mix. The cornbread batter looks ridiculously thin and liquidy--but don't worry! I spreads over the top of the meat and bakes up perfectly! I topped the cornbread layer with cheese and green onions, just for aesthetics. Will definitely make again, thank you for the recipe! Read More
Helpful
(12)
Cheryl
Rating: 5 stars
07/26/2019
This casserole was easy and delicious, and I will make it again. I used 1 cup of corn and added some drained canned black beans. I used Jiffy corn muffin mix to add to the top, and prepared it according to the package directions instead of making the corn bread topping from scratch. Served over shredded lettuce and had sour cream and salsa to top it with. At 425 degrees, casserole was bubbly and the corn bread brown in twenty minutes, so watch time carefully. Read More
Helpful
(6)
Carol Tapp Evans
Rating: 5 stars
05/02/2019
Very easy to make! I loved it! I made this for a family get together and everyone really enjoyed it. All three of my son-in-laws got seconds even with all the other fun food that was there. Read More
Helpful
(1)
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Buddy Matherne
Rating: 5 stars
03/26/2019
Easy and quick with a minimum amount of clean up Read More
Helpful
(1)
Jim Coan
Rating: 4 stars
09/18/2018
Yummy Family went for 2nds Read More
Helpful
(1)
Mercedes Rodriguez Sanday
Rating: 4 stars
04/11/2018
Great recipe!! My cornmeal got a bit dry with 30 min so I suggest checking on it after 20-25 minutes. Read More
Helpful
(1)
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Jeanlouise
Rating: 5 stars
02/27/2019
I cheated. I used Jiffy corn muffin mix for the top and then put the cheese in it. We really like! I've made it twice already and I plan to take it to a square dance some time. Read More
Helpful
(1)
Jeanette R.
Rating: 4 stars
10/06/2018
Will make again. Very tasty and flavorful. Read More
Helpful
(1)
Tony
Rating: 1 stars
06/21/2019
Bad recipe. Temperature (450 degrees) is too high and cook time is too long. Lower temperature (400) shorter cook time (35 min) and creamed corn instead of frozen corn works better. Following this recipe w8ll get you burnt Mexican cornbread casserole. Read More
More Reviews
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