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Mexican Cornbread Casserole

Mexican Cornbread Casserole
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A delicious mashup of savory, cheesy taco filling baked under a golden, slightly sweet cornbread topping. This one-pan wonder is the ultimate comfort food for busy weeknights and a guaranteed family favorite!

Ingredients

Scale

For the Beef Filling:

  • 1 lb ground beef (85/15 recommended)
  • 1 (14.75 oz) can cream-style corn
  • 1 cup frozen corn
  • 1 (10 oz) can diced tomatoes & green chilies (like Rotel), undrained
  • 1 packet taco seasoning

For the Cornbread Topping:

  • 1 (8.5 oz) box Jiffy cornbread mix
  • 2 large eggs
  • ⅓ cup whole milk
  • 2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Preheat & Brown: Preheat your oven to 375°F (190°C). In a 10-inch cast-iron skillet over medium heat, brown the ground beef until no pink remains. Drain off any excess grease.
  2. Simmer the Filling: To the skillet, stir in the cream-style corn, frozen corn, undrained Rotel, and taco seasoning. Simmer for 5 minutes until everything is heated through and slightly thickened.
  3. Add First Cheese Layer: Remove the skillet from the heat. Sprinkle 1 cup of the shredded cheddar cheese evenly over the beef mixture.
  4. Mix the Topping: In a separate bowl, briefly whisk the eggs and milk. Stir in the Jiffy mix just until combined. Remember, a few lumps are perfectly okay!
  5. Assemble & Bake: Gently pour the cornbread batter over the cheesy filling, spreading it to the edges. Bake for 20-25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
  6. Final Melt: Remove from the oven and sprinkle the remaining 1 cup of cheese over the top. Return to the oven for 5 more minutes, just until the cheese is bubbly and melted. Let it rest for 5-10 minutes before serving.

Notes

  • Tips & Tricks: For the best, creamiest melt, shred your own cheese from a block. The most important tip for tender cornbread is to not over-mix the batter. If you don’t have a cast-iron skillet, brown the beef in any pan and transfer the filling to a 9×9-inch baking dish before topping and baking.
  • Serving Suggestions: This dish is fantastic topped with a dollop of sour cream, fresh salsa, guacamole, or sliced green onions.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes.

Find it online: https://sabormexicana.com/mexican-cornbread-casserole/