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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 9x13 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.