Mexican Cornbread Casserole
This Mexican Cornbread Casserole is the ultimate comfort food with a spicy twist! It’s a hearty blend of ground beef, cheese, corn, green chilies, and moist cornbread, all baked into one satisfying dish. Perfect for busy weeknights, potlucks, or family gatherings, this casserole delivers bold flavors with every bite.
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 1 cup corn kernels fresh, frozen, or canned
- 1 can 4 oz green chilies, diced
- 1 cup shredded cheddar cheese
- 1 box 8.5 oz cornbread mix
- 2 eggs
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.In a skillet, cook ground beef and diced onion over medium heat until browned; drain excess fat.Stir in corn, green chilies, chili powder, cumin, salt, and pepper. Remove from heat.In a bowl, combine cornbread mix, eggs, milk, and sour cream until smooth.Spread half the cornbread batter in the prepared dish.Spoon the beef mixture evenly over the cornbread layer.Sprinkle with shredded cheese, then top with remaining cornbread batter.Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.Let cool for 5–10 minutes before slicing and serving.
Notes
For extra heat, add diced jalapeños or a pinch of cayenne to the beef mixture. Leftovers reheat beautifully — just cover and store in the fridge for up to 3 days.