Mexican Corn Bread Casserole
A flavorful Mexican-inspired corn bread casserole featuring a savory combination of cornmeal, ground beef, beans, cheese, and spices. This hearty dish offers a comforting, cheesy topping with a spicy meat and bean filling, perfect for family dinners or potlucks that crave bold flavors and satisfying textures.
Ingredients
- 1 c. yellow cornmeal ⓘ
- 1/2 tsp. baking soda ⓘ
- 1/2 tsp. salt ⓘ
- 1 c. milk ⓘ
- 2 beaten eggs ⓘ
- 1 (17 oz.) can cream-style corn ⓘ
- 2 c. shredded Cheddar cheese ⓘ
- 1/2 c. chopped onion ⓘ
- 1 lb. ground beef ⓘ
- 1 (16 oz.) can red kidney beans, drained ⓘ
- 1/2 c. tomato sauce ⓘ
- 2 tsp. chili powder ⓘ
- 1/4 tsp. garlic powder ⓘ
- yellow cornmeal ⓘ
Instructions
- In a bowl, stir together 1 cup of cornmeal, baking soda, and salt.
- Stir in milk, beaten eggs, and cream-style corn until well blended.
- Mix in shredded Cheddar cheese, chopped onion, and chili peppers.
- In a large skillet, cook ground beef until browned.
- Drain excess fat from the skillet.
- Stir in drained kidney beans, tomato sauce, chili powder, and garlic powder.
- Cook until heated through.
- Grease a 12 x 7 1/2 x 2-inch baking dish and sprinkle a thin layer of cornmeal over the bottom.
- Pour half of the cornmeal batter into the dish.
- Spread the meat-bean mixture over the batter.
- Top with the remaining cornmeal batter.
- Bake at 350°F (175°C) for 60 minutes or until the top is golden brown.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the meat-bean mixture. If you prefer a vegetarian version, substitute the ground beef with black beans or textured vegetable protein, and use vegetable broth instead of milk for a dairy-free option. To enhance flavor, experiment with different cheese varieties like Monterey Jack or Pepper Jack. For a twist, serve with a side of Homemade Enchiladas.
Serving Suggestions
Serve the Mexican Corn Bread Casserole with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor. It pairs beautifully with a side of Sante Fe Soup or a simple green salad for a balanced meal. Feel free to add sliced avocados or fresh salsa on top for freshness. This dish is perfect for gatherings or family dinners.
Storage & Reheating
Leftover Mexican Corn Bread Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual portions for quick meals, but the oven will help maintain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn Bread Casserole contains roughly 722 calories, with 28g protein, 111g carbohydrates, and 22g fat. It is an excellent source of protein (57% of the Daily Value), iron (57% of the Daily Value), and vitamin C (53% of the Daily Value). Note that it is relatively high in sodium, at 1725mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the point of baking, cover it tightly with plastic wrap or foil, and refrigerate it overnight. When ready to bake, remove from the fridge and let it sit at room temperature for about 30 minutes before baking. This ensures even cooking.
What can I use instead of yellow cornmeal?
If you don't have yellow cornmeal, you can use white cornmeal or even polenta as a substitute. Just keep in mind that the flavor and color may vary slightly. Additionally, you could use a cornbread mix if you prefer a quicker option, adjusting the liquid ingredients accordingly.
Can this recipe be frozen?
Absolutely! To freeze, allow the casserole to cool completely, then cut it into portions and wrap each piece tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).