why make this recipe
Mexican Cornbread Casserole is a tasty and comforting dish that brings together the best of Mexican flavors in a simple and easy meal. It’s perfect for a family dinner, a potluck, or when you’re looking for something hearty. Plus, it’s a one-dish recipe, making cleanup a breeze. This casserole is not only delicious but also packed with nutrients from the beans, corn, and peppers.
how to make Mexican Cornbread Casserole
Ingredients:
- 1 package cornbread mix
- 1 cup sweet corn, drained
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes with green chilies
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon taco seasoning
- 2 eggs
- 1/2 cup milk
Directions:
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the cornbread mix, sweet corn, black beans, diced tomatoes, onions, bell peppers, taco seasoning, eggs, and milk. Mix until well combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before serving. Enjoy your Mexican Cornbread Casserole!
how to serve Mexican Cornbread Casserole
Serve your Mexican Cornbread Casserole warm, straight from the oven. You can pair it with a fresh salad, some guacamole, or salsa on the side. It’s also great as a standalone dish.
how to store Mexican Cornbread Casserole
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can reheat portions in the microwave or oven. Just make sure it’s heated through before serving.
tips to make Mexican Cornbread Casserole
- Feel free to add extra veggies to the mix, such as zucchini or jalapeños for some heat.
- For a vegetarian version, use vegetable broth instead of chicken broth if your cornbread mix requires liquid.
- If you want a bit more spice, consider adding some hot sauce to the mixture.
variation
You can easily customize this casserole by changing the type of beans or using different cheese blends. You could also make it spicier by adding sliced jalapeños or using spicy diced tomatoes.
FAQs
- Can I make this dish ahead of time? Yes, you can prepare the mixture and store it in the fridge for up to 24 hours before baking.
- Is it possible to freeze Mexican Cornbread Casserole? Absolutely! You can freeze it before or after baking. Just make sure it’s in a freezer-safe container.
- What can I serve with Mexican Cornbread Casserole? It goes well with sour cream, sliced avocado, or a fresh green salad to balance the meal.
Mexican Cornbread Casserole
Ingredients
Method
- Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cornbread mix, sweet corn, black beans, diced tomatoes, onions, bell peppers, taco seasoning, eggs, and milk. Mix until well combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before serving.
- Enjoy your Mexican Cornbread Casserole warm.