Why You’ll Love Mexican Cornbread Casserole Recipe

Full meal in one pan: This recipe brings together protein, starch, and cheese all in one dish, making it a complete and satisfying meal with minimal effort.
Simple and speedy: With just a few pantry-friendly ingredients and minimal cleanup, this casserole comes together quickly, making it perfect for busy weeknights.
Versatile and customizable: You can easily adjust the heat level, switch out proteins, or change up the toppings to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 oz Jiffy Corn Muffin Mix (2 boxes)
⅔ cup milk
2 large eggs
15 oz can creamed corn
15 oz can sweet corn (drained)
1 lb ground beef
1 packet taco seasoning
15 oz can RoTel diced tomatoes with green chiles (drained)
1½ cups cheddar cheese (divided)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
Cornbread batter: In a large bowl, whisk together Jiffy mix, milk, eggs, creamed corn, and sweet corn. Pour half of the mixture into the prepared baking dish.
Cook beef: In a skillet, brown the ground beef over medium heat. Add taco seasoning and water as directed on the seasoning packet. Stir in the drained RoTel tomatoes.
Assemble first layer: Spread the beef mixture over the cornbread layer, then sprinkle with ¾ cup of cheddar cheese.
Top and bake: Pour the remaining cornbread batter over the beef, and sprinkle with the remaining ¾ cup cheddar. Bake for 35–40 minutes, or until the cornbread is golden and cooked through. Let the casserole rest for 5 minutes before slicing.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 35–40 minutes
Cool/Rest: 5 minutes
Total time: ~55 minutes

Variations

Customize this recipe to fit your taste or dietary needs:

Add bacon, jalapeños, or cayenne for extra flavor.
Substitute ground beef with chicken, turkey, or black beans for a vegetarian version.
Switch the taco seasoning for Creole spice for a different flavor profile.
Use a variety of cheeses such as Mexican blend, pepper jack, or Monterey Jack, or add black beans and olives for more texture.

Storage/reheating

Refrigerate: Store any leftover casserole in the refrigerator, covered, for up to 5 days.
Freeze: Wrap portions or the entire casserole in foil or store in airtight containers. It will keep for up to 3 months in the freezer.
Reheat: To reheat, thaw overnight in the fridge, then bake in a 350°F oven for 15–20 minutes, or until heated through. You can also microwave individual portions until hot.

FAQs

1. Can I use fresh or frozen corn instead of canned?

Yes! You can replace canned corn with 1 cup of fresh or thawed frozen corn.

2. Do I need two cornbread layers?

No, you can opt for just one cornbread layer or adjust the amount of batter to your preference.

3. Can I use lean turkey or chicken instead of beef?

Yes, ground turkey or chicken is a great substitute for the beef in this recipe.

4. What baking dish size should I use?

A standard 9×13-inch baking dish works perfectly for this recipe, but you can also use a cast-iron skillet.

5. How do I avoid a soggy cornbread top?

Be careful not to overbake. Once the top is golden and a toothpick comes out mostly clean, remove it from the oven. Let it rest for a few minutes before slicing to prevent sogginess.

6. Can I make it spicier?

Definitely! Add jalapeños, cayenne pepper, or use spicy taco seasoning to amp up the heat.

7. What are good toppings?

Consider topping the casserole with shredded lettuce, sour cream, guacamole, pico de gallo, fresh tomatoes, green onions, black olives, or taco sauce for added flavor and texture.

8. Is there a vegetarian version?

Yes, you can easily make this dish vegetarian by substituting the ground beef with black beans, pinto beans, vegetables, or even plant-based meat alternatives.

9. Can I make this ahead of time?

Yes, you can assemble the casserole in advance, store it in the fridge, and then bake it when you’re ready to serve. It also freezes well.

10. How to reheat a frozen portion?

To reheat, thaw the casserole overnight in the fridge, then bake at 350°F for 15–20 minutes, or microwave individual servings until hot.

Conclusion

This Mexican Cornbread Casserole is an easy, satisfying, and adaptable dish that works for any occasion. Whether you’re cooking for the family or bringing something to a potluck, this recipe is sure to impress. With layers of cornbread, seasoned beef, and gooey cheese, it’s a meal everyone will love!

Mexican Cornbread Casserole

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A hearty and easy Jiffy‑based Mexican Cornbread Casserole featuring seasoned ground beef, creamed corn, sweet corn, RoTel tomatoes, taco seasoning, and cheddar cheese sandwiched between two layers of moist cornbread—perfect for family dinners or potlucks.

Author: Emily
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Casserole
Method: Casserole
Cuisine: Mexican-inspired

Instructions

Preheat oven to 350 °F (175 °C) and grease a 9×13″ baking dish.
Mix cornbread batter: Combine Jiffy Corn Muffin Mix, milk, eggs, creamed corn, and sweet corn. Pour half of the batter into the prepared dish.
Cook beef: In a skillet, brown the ground beef, add taco seasoning (with water if the package directs), and cook until there is no pink. Stir in the drained RoTel tomatoes.
Layer: Spread the beef mixture over the cornbread batter, then sprinkle with ¾ cup of cheddar cheese. Pour the remaining cornbread batter over the beef mixture.
Top & bake: Sprinkle the remaining ¾ cup of cheddar cheese on top. Bake for 35–40 minutes, or until golden and set.
Rest & serve: Let the casserole rest for 5 minutes, then slice and serve with optional garnishes like sour cream, pico de gallo, green onions, sliced olives, cilantro, jalapeños, and taco sauce.

Notes

Serving Tip: Serve in a cast iron skillet for easier cleanup.
Egg Warming Hack: To warm eggs, place them in warm water for 5 minutes before using.