Go Back

Mexican Cornbread Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds ground beef
  • 1 medium onion chopped
  • 1 packet 1 oz taco seasoning
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 can 14.75 oz creamed corn
  • 1 can 4 oz diced green chiles
  • 2 cups shredded cheddar cheese divided

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. In a large skillet over medium-high heat, cook ground beef and onion until beef is browned and onion is tender, about 8 minutes, then drain fat.
  3. Stir taco seasoning, black beans, and corn into the beef mixture, then spread evenly in the bottom of the prepared baking dish and top with 1 cup of shredded cheddar cheese.
  4. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  5. In a separate bowl, beat together milk, oil, eggs, and creamed corn until well combined.
  6. Pour the wet ingredients into the dry ingredients and stir just until combined, then fold in diced green chiles.
  7. Pour the cornbread batter evenly over the beef layer in the baking dish, spreading gently to cover.
  8. Bake for 35-40 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean, then sprinkle remaining 1 cup of cheese on top and return to oven for 5 minutes until cheese melts.
  9. Let stand for 10 minutes before cutting and serving.