Cheesy Mexican Cornbread Casserole (Printer-Friendly)
Comfort food with cornbread, cheese, beans, and Mexican spices baked to golden perfection.
# List of Ingredients:
→ Canned Goods
01 -
1 can (15 oz) black beans, drained and rinsed
02 -
1 can (15 oz) corn, drained
03 -
1 can (10 oz) diced tomatoes with green chilies
→ Dairy
04 -
1 cup shredded cheddar or Mexican blend cheese
05 -
⅓ cup milk
→ Baking Mix
06 -
1 packet (8.5 oz) cornbread mix
→ Produce & Spices
07 -
1 large egg
08 -
1 teaspoon chili powder
09 -
1 teaspoon ground cumin
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
12 -
Fresh cilantro or green onions for garnish (to taste, optional)
# Preparation Steps:
01 -
Set oven temperature to 400°F (200°C) to prepare for baking.
02 -
In a large mixing bowl, mix black beans, corn, diced tomatoes with green chilies, and half of the shredded cheese until evenly blended.
03 -
In a separate bowl, prepare the cornbread mix by adding milk, egg, chili powder, ground cumin, salt, and black pepper; stir until just combined.
04 -
Spread the bean and corn mixture evenly in the bottom of a 9x13 inch baking dish, then carefully pour and spread the cornbread batter over it.
05 -
Sprinkle the remaining shredded cheese evenly over the top of the cornbread batter.
06 -
Bake in the preheated oven for 30 minutes or until the cornbread is golden and a toothpick inserted in the center comes out clean.
07 -
Remove from oven, let cool briefly, then garnish with fresh cilantro or green onions if desired before serving.
# Additional Suggestions:
01 -
Optional additions include cooked ground beef or turkey for extra protein; spices can be adjusted to preference, adding jalapeños for more heat. Store refrigerated up to 3 days and reheat before serving.