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To make Mexican Cornbread Casserole, gather these simple items: - 1 (8.5 oz) box of cornmeal muffin mix - 1 cup shredded cheddar cheese - 1 cup canned black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup salsa (mild or spicy depending on preference) - 1/2 cup diced bell peppers (red and green) - 1/2 cup diced red onion - 2 large eggs - 1/3 cup milk - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Fresh cilantro for garnish (optional) You can swap ingredients based on what you like or have. Here are some ideas: - Use a different cheese, like Monterey Jack or pepper jack, for more flavor. - If you don’t have black beans, use pinto beans or kidney beans instead. - Try diced zucchini or corn instead of bell peppers for extra veggies. - Swap salsa for diced tomatoes if you prefer a milder taste. - Use plant-based milk if you want to make it dairy-free. You’ll need some basic tools to make this dish: - A large mixing bowl for combining ingredients. - A 9x13 inch baking dish, greased for easy serving. - A spoon or spatula for mixing. - An oven to bake your casserole. - A measuring cup and measuring spoons for accuracy. With these ingredients and tools, you’re ready to whip up a tasty Mexican Cornbread Casserole! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This is the perfect heat for baking. Next, grab a 9x13 inch baking dish. Grease it well with cooking spray or butter. This helps the casserole not stick. A clean dish makes for a happy meal! In a large bowl, combine the cornmeal muffin mix, eggs, and milk. Stir them together until the mix is smooth. It should not be lumpy. This step is key to a good texture. The batter needs to be well mixed before we add more. Now, add the black beans, corn, salsa, diced bell peppers, and diced red onion. Then, sprinkle in the ground cumin, chili powder, salt, and black pepper. Fold all these ingredients gently into the batter. Be careful not to overmix. You want everything combined but still fluffy. Pour the mixture evenly into the greased baking dish. Then, sprinkle the shredded cheddar cheese on top. This will melt into a delicious golden layer. Bake in your preheated oven for 25-30 minutes. It is ready when the top is golden and a toothpick comes out clean. Once done, let it cool for a few minutes before slicing. Serve warm, and if you like, add fresh cilantro for a nice touch. Enjoy the comfort of this tasty dish! To get the best texture in your Mexican cornbread casserole, focus on mixing well. Make sure you mix the cornmeal, eggs, and milk until smooth. When adding other ingredients, fold gently. This keeps air in the batter and helps it rise. Bake until the top is golden brown. A toothpick should come out clean when it’s ready. Adjusting the spice level is simple. If you like mild dishes, use mild salsa and skip the chili powder. If you crave heat, add more chili powder or use spicy salsa. You can also toss in some jalapeños for extra kick. Just remember, you can always add more spice, but it's hard to take it out. Serve the casserole warm for the best taste. Cut it into squares for easy serving. A sprinkle of fresh cilantro on top adds a nice touch. Pair it with a side salad or some simple guacamole. This makes for a complete meal. Enjoy it straight from the oven or as leftovers the next day! Pro Tips Use Fresh Ingredients: Fresh corn and bell peppers will enhance the flavor and texture of your casserole. If using frozen corn, thaw it completely before adding. Customize the Spice Level: Adjust the amount of chili powder and salsa based on your heat preference. For a milder dish, use mild salsa and reduce the chili powder. Let it Rest: Allow the casserole to cool for a few minutes after baking. This helps it set and makes slicing easier. Garnish for Freshness: Adding fresh cilantro or avocado on top before serving gives a refreshing finish and enhances the visual appeal. {{image_2}} You can easily make this dish vegetarian. Just skip the meat and keep the beans. To make it vegan, use plant-based milk and replace the eggs with flaxseed meal or applesauce. This gives the same texture without using eggs. You can also add more veggies, like zucchini or spinach, to boost the flavor and nutrients. Want to add some protein? You can mix in cooked chicken or turkey. Shred the meat and fold it into the batter before baking. This makes the dish heartier and more filling. Ground turkey works well too. Just cook it first and season it with spices for extra flavor. Cheese adds a creamy touch. While cheddar is great, you can swap it with pepper jack for some spice. Monterey Jack is another smooth choice that melts well. You can even use a mix of cheeses! Try a blend of mozzarella and cheddar for a unique flavor. Adjust the cheese to suit your taste. You can store leftover Mexican cornbread casserole in the fridge. Just place it in an airtight container. It will stay fresh for up to four days. Make sure to let it cool down before sealing it. This helps keep the texture nice. If you want to keep it longer, freezing is a great option. Cut the casserole into squares for easy serving. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. It can last for up to three months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight. Reheating is simple. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the casserole in a baking dish, cover with foil, and heat for about 15-20 minutes. If using the microwave, heat on a medium setting for about 1-2 minutes per square. Check that it’s hot all the way through before serving. Enjoy your dish again without losing its yum! Mexican Cornbread Casserole is a hearty dish. It combines cornbread mix with beans and veggies. The result is a warm, savory meal. You get a mix of flavors in every bite. The cheese on top adds a nice touch. This dish is perfect for family dinners or gatherings. Yes, you can make this recipe ahead of time. Prepare the casserole mix and pour it into a dish. Cover it and store in the fridge. You can bake it the next day. This saves time when you have guests. If your casserole is dry, you can add moisture. Try drizzling some salsa over the top. You can also use a little milk. If you have leftover casserole, add a splash of broth when reheating. This helps restore the moisture. You can serve this dish with a fresh salad. A side of guacamole or sour cream works well too. For a fun twist, add tortilla chips for crunch. Pair it with a cold drink like lemonade or iced tea. These sides make the meal even better. You learned how to make Mexican cornbread casserole from scratch. We covered the ingredients, tools, and step-by-step instructions. You now know tips for great texture and spice levels. You can also explore fun variations, like vegetarian options and different cheeses. Finally, we shared how to store and reheat leftovers. This dish is easy and tasty. Now, gather your ingredients and enjoy this warm, flavorful meal!

Mexican Cornbread Casserole

A delicious and hearty cornbread casserole packed with flavors of black beans, corn, and spices, topped with cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 box cornmeal muffin mix (8.5 oz)
  • 1 cup shredded cheddar cheese
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup salsa (mild or spicy depending on preference)
  • 1/2 cup diced bell peppers (red and green)
  • 1/2 cup diced red onion
  • 2 large eggs
  • 1/3 cup milk
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • to taste fresh cilantro for garnish (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish with cooking spray or butter.
  • In a large mixing bowl, combine the cornmeal muffin mix, eggs, and milk. Stir until combined and smooth.
  • Add the black beans, corn, salsa, diced bell peppers, diced red onion, ground cumin, chili powder, salt, and black pepper to the cornmeal mixture. Fold everything together gently until well combined.
  • Pour the mixture into the prepared baking dish evenly.
  • Sprinkle the shredded cheddar cheese over the top of the casserole.
  • Bake in the preheated oven for 25-30 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let it cool slightly before slicing into squares.
  • Serve warm garnished with fresh cilantro if desired.

Notes

Serve warm garnished with fresh cilantro if desired.
Keyword casserole, cornbread, Mexican