Can I prepare this casserole ahead of time?

Yes! You can prepare the beef mixture up to a day ahead and refrigerate it. When ready to bake, bring the mixture to room temperature, then prepare the cornbread topping fresh and proceed with baking. This saves time while ensuring the cornbread layer has the best texture.

What if I only have plain cornbread mix instead of Jiffy?

Plain cornbread mix works fine, but Jiffy has a slight sweetness that complements the savory beef mixture beautifully. If using another brand, consider adding a tablespoon of sugar to the cornbread mixture to achieve a similar flavor profile.

Can I make this recipe less spicy for my kids?

Absolutely! Use mild Rotel tomatoes or substitute with a can of regular diced tomatoes plus a small can of mild green chilies. You can also reduce the taco seasoning by half and adjust to taste with additional salt if needed.

Why is my cornbread topping too dry/too wet?

Cornbread consistency can vary based on humidity and exact measurements. If your batter seems too thick, add a tablespoon of milk at a time until pourable. If it's too wet, add additional cornbread mix a tablespoon at a time until it reaches a thick but pourable consistency.

Mexican Cornbread Casserole Recipe

Name: Mexican Cornbread Casserole Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 14.75 oz cream style corn; 8.75 oz canned corn; 10 oz Rotel diced tomatoes and green chilies; 1 oz taco seasoning; 1 tsp salt; 1 tsp pepper; 1 tbsp onion powder; 3 cups shredded Mexican cheese blend; 17 oz Jiffy cornbread mix (2 boxes); 2 eggs, large; 2/3 cup milk

Description

This Mexican Cornbread Casserole is a hearty and flavorful dish featuring layers of seasoned ground beef, creamy corn, and cornbread, topped with a generous layer of melty cheese. Perfect for a comforting dinner or potluck meal!

Ingredients

Units Scale

Main Ingredients

1 lb lean ground beef
14.75 oz cream style corn
8.75 oz canned corn
10 oz Rotel diced tomatoes and green chilies
1 oz taco seasoning
1 tsp salt
1 tsp pepper
1 tbsp onion powder
3 cups shredded Mexican cheese blend

Cornbread Batter

17 oz Jiffy cornbread mix (2 boxes)
2 eggs, large
2/3 cup milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 400°F to ensure it’s ready when the casserole is assembled.
Cook the ground beef: Place the ground beef into a large sauté pan over medium-high heat. Crumble and cook the beef thoroughly, then drain any excess grease once it’s fully cooked.
Combine canned ingredients: Reduce the heat to medium and, without draining, add the cream-style corn, canned corn, and Rotel diced tomatoes with green chilies into the pan. Stir everything together until combined well.
Add seasonings: Sprinkle in the taco seasoning, salt, pepper, and onion powder. Mix thoroughly and let the mixture simmer for about 5 minutes to thicken.
Melt the cheese: Remove the pan from heat and mix in 2 cups of the shredded cheese. Stir well until the cheese is melted seamlessly into the mixture.
Prepare the casserole base: Transfer the beef and corn mixture into a greased 9 x 13-inch baking dish, spreading it out evenly to create the base layer.
Prepare the cornbread batter: In a large mixing bowl, combine the Jiffy cornbread mix, eggs, and milk. Stir until the mixture is smooth and free of large clumps.
Assemble the casserole: Pour the cornbread batter evenly over the ground beef mixture in the baking dish, ensuring the batter fully covers the base.
Bake the casserole: Place the baking dish in the oven and bake for 17-20 minutes, or until the cornbread starts turning golden brown on top.
Add the cheese topping: Remove the dish from the oven and sprinkle the remaining 1 cup of shredded cheese evenly over the top. Return the dish to the oven and bake for another 4-5 minutes, or until the cheese is completely melted.
Cool and serve: Allow the casserole to cool for a few minutes before scooping and serving. Enjoy this comforting meal with your favorite side dishes!

Notes

For added spice, use hot Rotel or include diced jalapeños.
If you prefer a thicker cornbread layer, use 3 boxes of Jiffy mix instead of 2.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To make this dish gluten-free, use a gluten-free cornbread mix.
Top with sour cream or fresh cilantro for a garnish and added flavor.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 8g
Sodium: 1210mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 5g
Protein: 25g
Cholesterol: 125mg