Mexican Corn Bread Casserole Recipe

Name: Mexican Corn Bread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meat Base:; 1 tablespoon olive oil; 1 small onion, diced; 1/2 red bell pepper, chopped; 1 pound ground beef; 1 teaspoon minced garlic; 1 teaspoon chili powder; 1/4 teaspoon cayenne pepper; salt and ground black pepper to taste; 1/2 cup frozen corn; 1 cup shredded Mexican cheese blend, divided, or more to taste; 1 cup salsa; Corn Bread Topping:; 1 cup cornmeal; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 cup milk; 2 eggs, beaten

Servings: persons

Meat Base:
1 tablespoon olive oil
1 small onion, diced
1/2 red bell pepper, chopped
1 pound ground beef
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1/2 cup frozen corn
1 cup shredded Mexican cheese blend, divided, or more to taste
1 cup salsa
Corn Bread Topping:
1 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
2 eggs, beaten

1
Preheat the oven to 425 degrees F (220 degrees C).
2
Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
3
Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
4
Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
5
Bake in the preheated oven until browned on top, about 30 minutes.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Meat Base:, 1 tablespoon olive oil, 1 small onion, diced, 1/2 red bell pepper, chopped, and more.

Yes, Mexican Corn Bread Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Corn Bread Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions