Mexican Cornbread Casserole Recipe

I often find myself looking for hearty, easy dinner ideas that my whole family will actually eat. This particular mexican cornbread casserole recipe is a total game-changer. It takes classic comfort food—layers of savory ground beef, black beans, and tender cornbread—and elevates it with a secret ingredient. The surprise layer of smoky chipotle-lime crema ribbon melts right into the center as it bakes, creating a creamy texture and adding a new depth of flavor to every bite. This is a perfect high-protein, family-friendly meal for busy weeknights that requires surprisingly little effort.

Ingredients

• Ground Beef: 500g (1.1 lbs) halal-certified ground beef. Use a lean-to-medium ratio (80/20 or 90/10) to keep the casserole moist but not overly greasy. Any quality ground beef works, or you can swap it for ground turkey for a leaner option.
• Aromatics and Vegetables: 1 medium (150g / 5.3 oz) yellow onion, finely chopped; 3 cloves (15g / 0.5 oz) garlic, minced; 1 medium (150g / 5.3 oz) red bell pepper, diced. Finely chopping ensures even cooking and prevents large, crunchy chunks in the finished casserole.
• Seasonings: 15g (1 tbsp) chili powder; 5g (1 tsp) ground cumin; 2g (0.5 tsp) dried oregano; 5g (1 tsp) salt (divided); 2g (0.5 tsp) black pepper. Adjust chili powder to your family’s preferred heat level; reduce if serving young children.
• Canned Goods: 400g (14 oz) can diced tomatoes, undrained; 400g (14 oz) can black beans, rinsed and drained; 200g (7 oz / 1.5 cups) frozen corn kernels. The tomatoes add acidity and moisture; do not drain them. Rinsing the black beans helps remove excess salt and thick liquid.
• Smoky Chipotle-Lime Crema Ingredients: 200g (7 oz / 0.75 cup) full-fat sour cream (ensure microbial rennet); 1-2 small chipotle peppers in adobo sauce, minced; 15ml (1 tbsp) adobo sauce; 15ml (1 tbsp) fresh lime juice; 1g (0.25 tsp) additional salt. Full-fat sour cream provides the best richness and stability during baking. For a slightly different flavor, you can swap the sour cream for full-fat Greek yogurt.
• Cornbread Batter Ingredients: 160g (1 cup) yellow cornmeal; 60g (0.5 cup) all-purpose flour; 10g (1 tbsp) granulated sugar; 10g (2 tsp) baking powder; 1 large (50g / 1.8 oz) egg; 240ml (1 cup) milk; 60ml (0.25 cup) vegetable oil (for cornbread batter). The yellow cornmeal adds a classic, slightly rustic texture and color. The baking powder ensures a light, fluffy texture to contrast the dense filling.
• Topping and Garnish: 100g (1 cup) shredded Monterey Jack or cheddar cheese (ensure microbial rennet); 15g (0.5 oz) fresh cilantro, chopped. Monterey Jack or cheddar melts smoothly and adds a salty, tangy counterpoint. Cilantro provides a fresh, bright finish.

Instructions

Here’s how to bring together this delicious mexican cornbread casserole recipe in a few easy steps, perfect for quick meals.

1. Step 1: Preheat and Prepare. Preheat your oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13 inch) baking dish to prevent sticking and ensure easy serving. Gather all ingredients and prepare them according to the list (chopping vegetables, measuring spices) so you can move quickly through the steps.
2. Step 2: Cook the Ground Beef Filling. Heat 15ml (1 tbsp) vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Once browned, drain any excess fat. Add the chopped onion, minced garlic, and diced bell pepper to the skillet and cook, stirring occasionally, until the vegetables soften (about 5-7 minutes).
3. Step 3: Season and Simmer. Stir in the chili powder, ground cumin, dried oregano, 5g (1 tsp) salt, and black pepper. Cook for 1 minute until fragrant. Pour in the diced tomatoes (undrained), rinsed black beans, and corn kernels. Bring the mixture to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld. The mixture should thicken slightly. Remove from heat.
4. Step 4: Prepare the Smoky Crema and Cornbread Batter. In a medium bowl, whisk together the sour cream, minced chipotle peppers, adobo sauce, lime juice, and 1g (0.25 tsp) additional salt to create your Smoky Chipotle-Lime Crema Ribbon. In a separate large bowl, whisk together the dry cornbread ingredients. In another small bowl, whisk the egg, milk, and 60ml (0.25 cup) vegetable oil; pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix; a few lumps are fine). If your batter looks too thin, let it sit for a few minutes while the filling cools slightly; the cornmeal will absorb some liquid.
5. Step 5: Assemble the Layers. Spread the seasoned ground beef mixture evenly into the bottom of the prepared baking dish. Carefully spoon dollops of the Smoky Chipotle-Lime Crema Ribbon over the meat layer, then gently spread it out to form a distinct layer, leaving about a 1.5 cm (0.5 inch) border around the edges where the cornbread will meet the dish. Pour the cornbread batter evenly over the crema layer, ensuring it covers the crema completely. This layered approach is key to the texture of this easy mexican cornbread casserole recipe.
6. Step 6: Bake and Serve. Sprinkle the shredded cheese evenly over the cornbread batter. Bake for 30-35 minutes, or until the cornbread topping is golden brown and a wooden skewer inserted into the cornbread (avoiding the filling) comes out clean. The cheese should be bubbly and lightly browned. Remove the casserole from the oven and let it rest for 10 minutes before serving; this allows the layers to set and makes for cleaner slices.
7. Step 7: Final Presentation. To serve, cut into generous squares and plate on a matte white or dark ceramic plate to highlight the casserole’s vibrant colors. The cross-section should clearly show the golden cornbread, the creamy, pale orange/pinkish Smoky Chipotle-Lime Crema Ribbon, and the rich meat filling. Garnish liberally with freshly chopped cilantro, scattered over the top to add a fresh, bright contrast.

The Secret Ingredient: A Smoky Crema Ribbon

This recipe elevates a standard Mexican cornbread casserole recipe with a hidden layer of Smoky Chipotle-Lime Crema. The crema acts as a barrier, preventing the cornbread from becoming soggy at the base. The chipotle peppers add deep smokiness and gentle heat, while the lime juice brightens the overall flavor, cutting through the richness of the beef and cheese. This extra step transforms it into a special family dinner.

Make-Ahead Tips and Freezing Instructions

For meal prep, assemble the casserole (all layers except the cheese) up to 24 hours ahead. Cover it tightly and store in the refrigerator, adding the cheese just before baking. To freeze the entire casserole, bake it fully and let it cool completely. Cover tightly with two layers of foil and freeze for up to 3 months. Thaw overnight, then reheat at 175°C (350°F) for 20-30 minutes. You can also freeze just the cooked beef filling for up to 3 months, then assemble with fresh cornbread and crema when ready to bake.

What to Serve with Mexican Cornbread Casserole

For a balanced meal, a simple side salad provides a fresh contrast to the rich Mexican cornbread casserole. For a quick accompaniment, offer a dollop of extra sour cream or guacamole on the side for dipping. Roasted vegetables like zucchini, bell peppers, or broccoli add color and extra nutrients to complete the meal. For a heartier option, serve with a side of refried beans or cilantro-lime rice.

FAQs

Q: Can I make this with ground turkey instead?

Absolutely, ground turkey is a great, leaner option for a healthier version of this Mexican cornbread casserole recipe. If using turkey, add a little extra olive oil to the pan when browning to prevent sticking. You might also want to increase the seasonings slightly, as turkey tends to be milder than beef.

Q: How do I make this vegetarian or vegan?

To make a vegetarian version of this Mexican cornbread casserole recipe, substitute the ground beef with one can of pinto beans and one can of additional black beans. To make it vegan, replace the sour cream with a plant-based alternative (like cashew cream) and use vegan milk/egg substitutes for the cornbread. Be sure to use vegan-friendly cheese alternatives or omit the cheese entirely.

Q: Can I substitute the sour cream for something else?

Yes, you can use plain Greek yogurt for a similar tangy flavor and creamy texture. Greek yogurt adds a bit more protein and a sharper tang; use full-fat for best results. Avoid using regular plain yogurt, as it may be too thin and could separate during baking.

Q: Why did my cornbread sink or get soggy on top?

This usually happens from overmixing the cornbread batter; mix until just combined, a few lumps are fine. Another cause is not fully draining excess fat from the ground beef; ensure the meat layer isn’t swimming in grease before adding the crema. If I notice my cornbread is sinking, I check my oven thermometer to make sure it’s accurate and not running cool.

Q: How do I store leftovers?

To store leftovers of this Mexican cornbread casserole recipe, place them in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or oven until warm. The casserole freezes well; see make-ahead instructions for best freezing practices.

Q: Can I use a cornbread mix instead of making it from scratch?

Yes, you can substitute a standard cornbread mix to speed up making this Mexican cornbread casserole recipe. Follow the directions on the package for the 9×13 pan size, but keep the amount of liquid slightly lower if needed to ensure a thick batter. Mix in any pre-made mix according to instructions before layering over the crema.

Conclusion

This Mexican cornbread casserole recipe is a flavorful, easy weeknight dinner that will become a new staple in your home. Pin this recipe now and add it to your dinner menu this week!

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