Mexican Cornbread Casserole is taco night baked under a blanket of sweet cornbread. Ground beef simmers with onion, taco seasoning, two kinds of corn and a can of diced tomatoes with green chiles, then goes into the dish under a layer of cheese and a golden corn muffin topping. It serves 8 and takes about 40 minutes.
How to make it: Brown the beef with onion, drain, and simmer it for 5 minutes with taco seasoning, corn, cream-style corn and the tomatoes. Spread it in a 9×13-inch dish, cover with cheese and a batter made from two boxes of corn muffin mix, and bake at 400°F for 15 to 20 minutes. Melt more cheese on top to finish.
Why You’ll Love It
- Two layers, one dish: a saucy taco filling on the bottom and a sweet cornbread crust on top.
- Pantry friendly: canned corn, creamed corn, canned tomatoes and boxed muffin mix.
- 40 minutes: 20 minutes of prep and 20 in the oven.
- Not too spicy: the corn and cheese mellow the taco seasoning and chiles.
Ingredient Notes
Lean ground beef and onion: One pound of beef and a cup of chopped onion, browned together and drained.
Taco seasoning, salt and pepper: One packet of taco seasoning, plus a teaspoon of salt and half a teaspoon of black pepper.
Corn, two ways: An 11-ounce can of whole kernel corn, drained, and a 14.75-ounce can of cream-style corn, which goes in undrained.
Diced tomatoes with green chiles: One 10-ounce can. Mild keeps the heat down.
Mexican blend cheese: Two cups, split: one cup between the filling and the batter, one cup melted on top at the end.
Corn muffin mix, eggs and milk: Two 8.5-ounce boxes of corn muffin mix (Jiffy is the usual choice) stirred into 2 eggs whisked with 2/3 cup of milk.
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 packet taco seasoning
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (14.75 ounces) cream-style corn
- 1 can (10 ounces) diced tomatoes with green chiles, such as Rotel (mild)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Mexican blend cheese, divided
- 2 boxes (8.5 ounces each) corn muffin mix
- 2 eggs
- 2/3 cup milk
How to Make Jiffy Mexican Cornbread Casserole
1. Heat the oven. Preheat the oven to 400°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
2. Brown the beef. Brown the ground beef in a large skillet. When it is halfway done, add the chopped onion and cook until the meat is no longer pink (160°F).
3. Make the filling. Drain the meat and add the taco seasoning, drained corn, cream-style corn, diced tomatoes with green chiles, salt and pepper. Mix, then simmer 5 minutes to thicken, stirring occasionally.
4. Fill the dish. Pour the meat mixture into the greased dish and top with 1 cup of the cheese.
5. Mix the cornbread. Whisk the eggs and milk together, then add the corn muffin mix and stir to combine. Spread the batter over the meat and cheese.
6. Bake. Bake 15 to 20 minutes, until the top of the cornbread is golden brown. Sprinkle the remaining 1 cup of cheese over the top and bake just until the cheese melts, about 2 minutes.
How to Get a Thick Filling and a Cornbread Top That Bakes Through
The two layers need different things: the filling should be thick, and the cornbread on top should bake all the way through. Four small steps take care of both.
Simmer the filling first. After the corn, creamed corn and tomatoes go in, let the mixture simmer for 5 minutes, stirring now and then, until it thickens.
Add a cheese layer. Scatter the first cup of cheese over the filling before the batter goes on. Pour or spread the batter over the cheese, pressing it in lightly.
Spread to the edges. Spread the batter evenly right out to the sides of the dish.
Bake until golden. It is ready when the top of the cornbread is golden brown and the cornbread is done at the edges. Only then does the second cup of cheese go on, for about 2 more minutes.
Tips for Success
- Drain the beef before the corn goes in: the seasonings, corn and tomatoes are added to drained meat.
- Whisk the eggs and milk first: then stir in the muffin mix just until combined.
- Let it rest: give the casserole about 10 minutes out of the oven before serving.
Variations
- Smaller batch: use one 8.5-ounce box of muffin mix made with 1 egg and 1/2 cup of milk, and add half a can of drained kidney beans to the filling.
- Cornbread on the bottom too: spread a thin layer of the batter in the dish first, add the filling and half the cheese, then the rest of the batter.
- Extra fillings: kidney beans, black olives, diced green bell pepper or a can of mild green chiles.
- More spice: add cumin, onion powder and minced garlic with the taco seasoning.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat portions to 165°F.
What to Serve With It
Serve it with a green salad, or with sour cream and salsa on the side. For more Tex-Mex casseroles, try tamale casserole, which puts ground turkey and salsa under a corn muffin topping, Mexican tortilla casserole, one pot Mexican rice casserole, walking taco casserole or taco casserole. For a side dish, easy creamy corn casserole.
Frequently Asked Questions
How do I make Jiffy cornbread Mexican casserole?
Brown and drain a pound of ground beef with onion, simmer it with taco seasoning, corn, creamed corn and diced tomatoes with green chiles, and spread it in a 9×13-inch dish. Top with cheese, then with two boxes of Jiffy corn muffin mix stirred into 2 eggs and 2/3 cup of milk, and bake at 400°F until golden.
What’s the secret to a perfect cornbread casserole?
A filling that has been simmered until thick, a layer of cheese under the batter, and baking until the cornbread is golden brown and done at the edges.
Is it spicy?
Not very. With mild diced tomatoes and green chiles, the corn and cheese keep the heat low.
Can I use one box of corn muffin mix?
Yes, for a thinner topping. One 8.5-ounce box made with 1 egg and 1/2 cup of milk covers the filling in a 13×9-inch pan.
Final Notes
Simmer the filling until thick, layer the cheese under the batter, and wait for a golden top. If you make it, tell me how it turned out in the comments.
Mexican Cornbread Casserole
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Ingredients
- 1 pound lean ground beef
- 1 cup onion chopped
- 1 packet taco seasoning
- 1 can whole kernel corn 11 ounces, drained
- 1 can cream-style corn 14.75 ounces
- 1 can diced tomatoes with green chiles 10 ounces, such as Rotel (mild)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Mexican blend cheese divided
- 2 boxes corn muffin mix 8.5 ounces each
- 2 eggs
- 2/3 cup milk
Instructions
- Preheat the oven to 400°F. Spray a 9x13-inch casserole dish with nonstick cooking spray.
- Brown the ground beef in a large skillet. When it is halfway done, add the chopped onion and cook until the meat is no longer pink (160°F).
- Drain the meat and add the taco seasoning, drained corn, cream-style corn, diced tomatoes with green chiles, salt and pepper. Mix, then simmer 5 minutes to thicken, stirring occasionally.
- Pour the meat mixture into the greased dish and top with 1 cup of the cheese.
- Whisk the eggs and milk together, then add the corn muffin mix and stir to combine. Spread the batter over the meat and cheese.
- Bake 15 to 20 minutes, until the top of the cornbread is golden brown. Sprinkle the remaining 1 cup of cheese over the top and bake just until the cheese melts, about 2 minutes.
Notes
Nutrition
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