Mexican Cornbread Casserole

Introduction

The kitchen smelled like browned beef and warm corn, and the skillet sang with a happy sizzle. Right then I knew dinner would hit that sweet spot between simple and special—this Mexican Cornbread Casserole is the kind of dish that hugs you on the first bite. This always takes me back to Sunday dinners. Also, if you like one-pan comfort dishes, you might enjoy this easy comfort casseroles collection for more ideas.

Why You’ll Love This

• Fast to pull together on a weeknight.
• Budget-friendly but tastes rich and layered.
• Kid-approved cheesy top with hidden veggies.
• Makes great leftovers for lunches.
• Easy to tweak for spice or add-ins.

Quick Recipe Snapshot

• Servings: 6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Skill level: Easy
• Taste: savory + cheesy + slightly spicy
  After one test run you’ll feel confident serving this to family or friends.

Ingredients You’ll Need

• 1 lb ground beef
• 1 bell pepper, diced
• 1 can corn, drained
• 2 cups cornmeal
• 1 cup milk
• 2 cups Mexican cheese, shredded
• 1 cup salsa
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Optional toppings (e.g., sour cream, avocado, jalapeños)

Chef notes:

• Use fresh bell pepper for crisp bite.
• Drained corn prevents sogginess.
• Mild salsa keeps kids happy.
• Shred cheese yourself for better melt.
• Full-fat milk gives creamier texture.

How to Make It

1. First, preheat the oven to 375°F (190°C). Grease a 9×13 casserole dish.
2. Next, heat a large skillet over medium and brown the ground beef until no pink remains; drain any excess fat. You should hear a steady sizzle and smell the meaty caramel notes.
3. Then add the diced bell pepper and drained corn. Cook 3–4 minutes until the pepper softens and the corn starts to brown at the edges.
4. Meanwhile, stir in chili powder, cumin, oregano, salsa, salt, and pepper. Cook 1–2 minutes until the mixture smells fragrant and slightly saucy.
5. In another bowl, whisk the cornmeal with milk until combined, then fold in half the shredded cheese so it melts into the batter. The mixture should look slightly thick but spoonable.
6. Then layer: spread the beef mixture evenly in the casserole dish, and pour the cornmeal mixture over it, smoothing the top.
7. Next, sprinkle the remaining cheese over the top for a melty, golden finish.
8. Finally, bake 25–30 minutes until the center is set and the edges turn golden brown; a toothpick inserted near the center should come out mostly clean. Let rest 5 minutes before slicing. Serve with sour cream or avocado if you like.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown the beef while you dice the pepper to save a few minutes.
2. Common mistake + fix: Don’t over-thin the cornmeal; if it seems watery, add a touch more cornmeal to avoid a soggy casserole.
3. Simple variation: Stir in a handful of chopped cilantro or swap salsa for a chipotle salsa for smokier flavor.

Serving Ideas

• Weeknight dinner: Serve with a simple green salad and tortilla chips.
• Brunch: Top slices with a fried egg and hot sauce.
• Potluck: Cut into squares and keep warm in a slow cooker on low.
• Holiday twist: Add black beans and roasted poblano for a festive side.
  Also garnish with sour cream, sliced avocado, and pickled jalapeños for brightness.

Also check this easy comfort casseroles page for more family-friendly bakes.

Storing & Leftovers

• Fridge: Store covered for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 2 months (thaw overnight).
• Reheat: Bake at 350°F (175°C) for 10–15 minutes to restore crisp edges.
  Leftover idea: Slice and tuck into a warm tortilla for a quick cornbread casserole wrap.

Mexican Cornbread Casserole

This Mexican Cornbread Casserole is a comforting, cheesy, and slightly spicy dish that combines ground beef, corn, and a flavorful cornmeal topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef Use fresh for better flavor.
• 1 can corn, drained Drained corn prevents sogginess.
• 2 cups cornmeal Don’t over-thin the mixture.
• 1 cup milk Full-fat milk gives creamier texture.
• 2 cups Mexican cheese, shredded Shredding cheese yourself ensures better melt.
• 1 cup salsa Mild salsa keeps kids happy.
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Optional toppings (e.g., sour cream, avocado, jalapeños) Add for extra flavor and brightness.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C). Grease a 9×13 casserole dish.
2. Heat a large skillet over medium and brown the ground beef until no pink remains; drain any excess fat.
3. Add the diced bell pepper and drained corn. Cook for 3–4 minutes until the pepper softens and the corn starts to brown at the edges.
4. Stir in chili powder, cumin, oregano, salsa, salt, and pepper. Cook for 1–2 minutes until the mixture smells fragrant and slightly saucy.
5. In another bowl, whisk the cornmeal with milk until combined, then fold in half the shredded cheese.
6. Layer the beef mixture evenly in the casserole dish, and pour the cornmeal mixture over it, smoothing the top.
7. Sprinkle the remaining cheese over the top.

Cooking

1. Bake for 25–30 minutes until the center is set and the edges turn golden brown.
2. Let rest for 5 minutes before slicing. Serve with sour cream or avocado if you like.

Notes

To save time, brown the beef while you dice the pepper. Don’t over-thin the cornmeal; add a touch more cornmeal if watery. Stir in chopped cilantro for a fresh variation. For reheating, bake at 350°F (175°C) for 10–15 minutes to restore crisp edges.

FAQs

Q: Can I make this ahead?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours; then bake straight from the fridge, adding 5–10 minutes to the bake time.

Q: Any good substitutions?
A: You can swap ground beef for turkey or add black beans for extra fiber. Also try a smoky salsa for a different profile.

Q: How do I know it’s done?
A: The edges will pull away slightly from the dish and the top will be golden; a toothpick in the center should come out mostly clean.

Q: Can I freeze Mexican Cornbread Casserole?
A: Yes, freeze baked portions wrapped well. Thaw overnight and reheat in a 350°F oven until warmed through.

Also see this roundup for similar crowd-pleasers: easy comfort casseroles.

Also I sometimes swap salsa styles—try it for variety: easy comfort casseroles.

Final Thoughts

I love how this dish feels like home—cheesy, hearty, and forgiving. So, pull out your skillet, crank up the oven, and make a pan tonight. I promise it will become one of your reliable weeknight favorites: Mexican Cornbread Casserole

Conclusion

For a layered take on this idea, compare with this Mexican Cornbread Casserole – Layered Beef, Corn & Cheesy version which highlights a similar assembly. Also, if you want a loaded, extra-topped inspiration, try this Loaded Mexican Cornbread Casserole (Easy + Flavorful) for more topping ideas.