Mexican Cornbread Casserole

Recipe Information

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 8 generous portions

Difficulty: Easy

Introduction

There is something undeniably comforting about a baked dish that combines the buttery crumb of classic cornbread with the bold, bright flavors of Mexican cuisine. Mexican Cornbread Casserole does exactly that, delivering a hearty, aromatic side that can stand proudly on the table at a family taco night, a weekend potluck, or even a cozy weekday dinner. The beauty of this casserole lies in its simplicity: a handful of pantry staples, a few fresh vegetables, and a splash of Mexican spices come together in a single, golden‑brown pan. Whether you are a seasoned home cook looking for a reliable crowd‑pleaser or a newcomer eager to explore the vibrant world of Mexican‑inspired comfort food, this easy Mexican Cornbread Casserole will quickly become a go‑to recipe. Its popularity stems from the perfect balance of sweet corn, smoky cheese, and a hint of heat, all wrapped in a tender crumb that soaks up the juices of the sauce below. In short, it’s the best Mexican Cornbread Casserole recipe for anyone who loves flavor, texture, and a dish that feels both festive and familiar.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all‑purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 cup buttermilk, room temperature
• 1 cup fresh corn kernels (about 2 ears) or frozen, thawed
• ½ cup canned black beans, rinsed and drained
• ¼ cup diced red bell pepper
• ¼ cup diced green bell pepper
• 2 green onions, thinly sliced (white and green parts)
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Monterey Jack cheese
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon garlic powder
• Fresh cilantro leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9‑inch square baking dish or a 2‑quart casserole dish with a little butter or cooking spray. This preparation ensures that the easy Mexican Cornbread Casserole releases cleanly from the pan after baking.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. This dry mixture forms the structural backbone of the homemade Mexican Cornbread Casserole.
3. In a separate bowl, combine the melted butter, sugar, and beaten eggs. Whisk until the sugar begins to dissolve, then stir in the buttermilk. This wet mixture adds moisture and richness to the batter.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined; over‑mixing can make the cornbread dense. At this point, fold in the corn kernels, black beans, diced bell peppers, green onions, jalapeño (if using), and the cumin, smoked paprika, chili powder, and garlic powder. The spices infuse the batter with the signature Mexican flavor profile that makes this casserole so special.
5. Evenly distribute the shredded cheddar and Monterey Jack cheeses over the top of the batter. The cheese will melt into a bubbly, golden crust as the casserole bakes, giving the best Mexican Cornbread Casserole recipe its signature cheesy allure.
6. Place the pan in the preheated oven and bake for 30‑35 minutes, or until the top is a deep amber color and a toothpick inserted into the center comes out clean. The casserole should have a firm edge yet remain tender and moist inside.
7. Remove the casserole from the oven and let it rest for 10 minutes. This resting period allows the crumb to set, making it easier to cut clean slices.
8. Garnish with fresh cilantro leaves, if desired, and serve warm. This easy Mexican Cornbread Casserole pairs beautifully with salsa, guacamole, or a dollop of sour cream, creating a complete Mexican‑inspired meal.

Pro Tips & Notes

• For extra sweetness and a hint of caramel, drizzle a tablespoon of honey or agave syrup into the batter before baking.
• If you prefer a gluten‑free version, substitute the all‑purpose flour with a 1:1 gluten‑free flour blend; the texture will remain soft and fluffy.
• To add a smoky depth, stir in ¼ cup of roasted corn kernels or a few dashes of liquid smoke into the batter.
• The casserole can be prepared ahead of time: assemble the batter, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if the batter is cold.
• For a vegetarian-friendly twist, replace the black beans with pinto beans or omit the cheese and sprinkle nutritional yeast for a dairy‑free option.
• If you need to scale the recipe for a larger crowd, double all ingredients and bake in a 9×13‑inch baking dish, extending the bake time by about 10‑12 minutes.

Nutrition Facts (per serving)

Calories: 320

Carbohydrates: 38 g

Protein: 10 g

Fat: 15 g

Frequently Asked Questions

• Can I freeze the Mexican Cornbread Casserole? Yes. Allow the casserole to cool completely, then cut it into squares and wrap each piece tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Reheat in a 350°F oven for 15‑20 minutes or microwave for 1‑2 minutes per serving.
• What can I substitute for cornmeal? If you don't have cornmeal on hand, you can use polenta or finely ground corn flour. The texture will be slightly smoother but still authentic.
• How do I scale this recipe for a larger gathering? Simply double every ingredient and use a 9×13‑inch baking dish. Increase the baking time by about 10‑12 minutes, and keep an eye on the crust color to avoid over‑browning.
• Why does my casserole turn out dry? Over‑mixing the batter or baking it too long can cause dryness. Be sure to mix just until combined, and check for doneness at 30 minutes; the center should be set but still moist.
• Can I add meat to the casserole? Absolutely. Diced cooked chorizo, shredded chicken, or ground beef can be folded into the batter for a heartier version. Reduce the amount of beans slightly to keep the balance.
• What is the best way to reheat leftovers? Reheat in a preheated 350°F oven for 10‑12 minutes, covered with foil to prevent the top from over‑crisping. This method retains the casserole's softness and flavor.

Closing

The homemade Mexican Cornbread Casserole embodies the spirit of comfort food while delivering the bright, lively flavors that make Mexican cuisine so beloved. Its ease of preparation, adaptable ingredients, and unmistakable taste ensure that it will become a staple in your recipe arsenal. Whether you serve it at a festive gathering or enjoy a quiet dinner at home, this best Mexican Cornbread Casserole recipe invites you to savor every bite and share the joy of cooking with those you love. Give it a try, experiment with your favorite toppings, and let the warm, cheesy goodness become a new family favorite.

Like this recipe? Leave a comment below and let me know how it turned out for you!