Mexican Cornbread Casserole
A hearty one-pot dish featuring cornbread with a zesty savory filling, perfect for family gatherings and potlucks.
Ingredients
For the filling
- 1 pound ground beef or ground turkey
- 1 medium onion, diced
- 1 each bell pepper, diced
- 2 cloves garlic, minced
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can 14.5 oz diced tomatoes, with juices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt and pepper
For the cornbread topping
- 1 box cornbread mix (about 8.5 ounces)
- 1 each egg
- 1 cup milk
- 1 cup shredded cheese (cheddar or Mexican blend)
- to taste fresh cilantro, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet over medium heat, cook the ground beef or turkey until it’s browned. Drain excess fat if necessary.
- Add the diced onion, bell pepper, and minced garlic to the skillet. Sauté until the vegetables are soft and translucent, about 5 minutes.
- Stir in the black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Let it simmer for about 10 minutes.
- In a separate bowl, mix the cornbread mix according to package instructions, adding the egg and milk until well combined.
Baking
- Pour the meat mixture into a greased 9x13-inch baking dish. Spread the cornbread batter evenly over the top.
- Bake for 25-30 minutes until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and sprinkle cheese over the top. Return to the oven and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Let it cool for a few minutes before garnishing with fresh cilantro. Serve warm.
Notes
You can customize the filling with seasonal vegetables or spices. For extra texture, consider mixing crushed tortilla chips into the meat mixture before baking.