Mexican Cornbread Casserole Recipe

Name: Mexican Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; ¾ cup buttermilk; ½ teaspoon baking soda; 1 cup plain cornmeal; ½ teaspoon salt; 1 egg, beaten; 1 (14 1/2 ounce) can whole kernel corn, drained; 1 (4 1/2 ounce) can diced green chilies, drained; 5 eggs, beaten; 1 cup half-and-half; salt and pepper; 1 teaspoon ground cumin; 1 12 lbs ground beef, browned and drained; 10 ounces black beans; ½ cup chopped green bell pepper; ½ cup chopped red bell pepper; 1 cup sliced mushrooms; 2 sweet onions, caramelized; 4 green onions, sliced; ¾ cup shredded yellow cheddar cheese; ¾ cup shredded white cheddar cheese

Servings: persons

2 tablespoons vegetable oil
¾ cup buttermilk
½ teaspoon baking soda
1 cup plain cornmeal
½ teaspoon salt
1 egg, beaten
1 (14 1/2 ounce) can whole kernel corn, drained
1 (4 1/2 ounce) can diced green chilies, drained
5 eggs, beaten
1 cup half-and-half
salt and pepper
1 teaspoon ground cumin
1 12 lbs ground beef, browned and drained
10 ounces black beans
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 cup sliced mushrooms
2 sweet onions, caramelized
4 green onions, sliced
¾ cup shredded yellow cheddar cheese
¾ cup shredded white cheddar cheese

1
Heat oven to 400F Pour oil into 12-inch Lodge cast iron skillet; place in oven 7 to 8 minutes or until hot.
2
Add soda to buttermilk; set aside for 5 minutes.
3
In large mixing bowl, combine all cornbread crust ingredients; stir until well blended.
4
Pour into hot skillet.
5
Bake at 400F for 10 to 12 minutes or until lightly browned.
6
Reduce oven to 350F In large mixing bowl, combine 5 eggs, half and half, salt, pepper and cumin; beat well.
7
Layer beef, peppers, mushrooms, onions, beans and cheeses over crust.
8
Pour egg mixture over top.
9
Bake at 350F for 45 to 50 minutes or until golden brown and set.
10
Cool 5 minutes before serving.
11
Cut into wedges and serve with choice of toppings.

1083

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 21 ingredients. The key ingredients include: 2 tablespoons vegetable oil, ¾ cup buttermilk, ½ teaspoon baking soda, 1 cup plain cornmeal, and more.

Yes, Mexican Cornbread Casserole falls under the Meat & Poultry 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 Cornbread Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions