It’s quite simple to whip up this Mexican corn bread casserole in a pinch and it tastes wonderful. Sour cream is recommended.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- ½ red bell pepper, chopped
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- salt and ground black pepper to taste
- ½ cup frozen corn
- 1 cup shredded Mexican cheese blend, divided, or more to taste
- 1 cup salsa
- 1 cup cornmeal
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup milk
- 2 eggs, beaten
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- 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 9×13-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.
- This can be made with any meat substitute.
- Any shredded cheese will do.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 8 g |
| Sodium | 708 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
altered recipe a little creative idea . thank you allrecipe
I decreased the temperature because my oven runs hot and baked it 30 minutes. I added a can of black beans (We lovethem) like mentioned before and used cream corn . I believe the cream corn gave it a sweet taste so next time will use regular corn or the Mexi-corn. We topped it with lettuce , tomato and cheese ( taco stuff) . Everyone liked it ! Thank you for recipe!
I added black beans. and a little oil to the cornbread. I cooked it at 400 degrees for 30 minutes in a convection oven. Its a keeper.
I loved the recipe. My whole family loved it and I shared it in fb and I think they gone love it too. Everyone wants to use this recipe. 10/10
Just tasty!! I added cumin, a bit of black beans
This was disgusting! I did everything right and it just blended into the chili and cooked into a dumpling-like chili with the cornbread baked into it. The cornbread recipe by itself is not good, which made it worse. Proportions are off! Avoid this one.
Very delicious. Will make this dish again
delicious! I even made it vegetarian by using yves vegetarian ground beef and I added an additional bell pepper.
To make a more substantial dinner to satisfy my family, I added 2 cans of diced olives, 1 can of diced green chilies, 1 can of black beans , 1 can of red kidney beans and 1 can of creamed corn. I did not have red bell pepper, so I omitted it. I prefer a softer cornbread, so I added 1/4 cup flour. I have made Mexican Cornbread casseroles before. I really liked this cornbread recipe for this dish.
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.
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.
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.
Easy and quick with a minimum amount of clean up
Easy and quick with a minimum amount of clean up
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.
I will definitely make it again. I added a little extra cayenne pepper as I like spicy. It was very good
Delicious! I used grillers crumbles as a substitute for meat and it was so good!
I added a can of black beans (drained and rinsed) and about 3/4 cup of salsa to the hamburger & corn mixture. It was good!
Will make again. Very tasty and flavorful.
Yummy Family went for 2nds
Great recipe!! My cornmeal got a bit dry with 30 min so I suggest checking on it after 20-25 minutes.