Mexican Cornbread
Cornbread with a kick — Mexican Cornbread Casserole, Cowboy Cornbread Casserole, cheesy jalapeno cornbread — for busy weeknights with hungry folks.
★ dinner
dinnerMexican Cornbread Casserole
A bold and comforting Mexican Cornbread Casserole layered with seasoned ground beef, melty cheese, and a moist, slightly sweet cornbread topping. Perfect for weeknight dinners!
Beth Everett-MizerIngredients
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning
- ½ cup water
- 15 oz can corn, drained
- 10 oz can Rotel (diced tomatoes with green chilies), drained
- 8 oz can cream-style corn
- 1 cup shredded cheddar cheese
- 1 box Jiffy cornbread mix
- 1 egg
- ⅓ cup milk
- as desired chopped jalapeños, green onions, sour cream for garnish (optional)
Instructions
- 1Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 2In a skillet, brown ground beef over medium heat. Drain excess grease, then stir in taco seasoning and water. Simmer for 2–3 minutes.
- 3Add corn, Rotel, and shredded cheese to the meat mixture. Stir and spread evenly in the baking dish.
- 4In a bowl, mix Jiffy mix, cream-style corn, egg, and milk until just combined.
- 5Pour cornbread mixture over the beef layer. Spread gently to cover. Sprinkle with more cheese if desired.
- 6Bake for 35–40 minutes, or until cornbread is golden and set in the center.
- 7Let cool slightly, then garnish with chopped jalapeños, green onions, or a dollop of sour cream.
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Open in Pepper →Cornbread That Can Carry Dinner
Cornbread is already a weeknight friend, but stir in Rotel, green chilies, or a little jalapeno and it stops being a side. Add ground beef and it's the whole plate.
Cooks on Pepper reach for these on the nights nobody agrees on dinner — one skillet or one 9x13, out of the oven in under an hour, and everybody gets fed.
Every recipe here is either a quick skillet bread or a full casserole: Mexican Cornbread Casserole with taco seasoning, Cowboy Cornbread Casserole, Cheesy Taco Cornbread Casserole, Cast Iron Skillet Cornbread, and Buttermilk Cheddar Jalapeno Cornbread.
Quick Tips
- 1
Heat the skillet first
Put the cast iron with the butter in the oven while it preheats to 425°F, then pour in the batter so it sizzles. That's how you get the crisp brown edge.
- 2
Drain the Rotel well
Press the can of Rotel or diced chilies in a strainer for a minute. Extra liquid makes the center gummy.
- 3
Brown the beef first
Cook the ground beef 6 to 8 minutes until no pink is left, drain the grease, then stir in the taco seasoning and water.
- 4
Let it rest ten minutes
Pull the casserole out and set it on the counter 10 minutes before cutting so the cornbread layer firms up and slices clean.
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