Mexican Cornbread Casserole

Hearty, cheesy Mexican cornbread casserole that blends sweet cornbread, black beans, corn, salsa and melted cheese into a casserole perfect for weeknights or potlucks.

Print Pin

Course: Main Course

Cuisine: Mexican

Keyword: mexican cornbread casserole, cornbread casserole, jalapeño cornbread, Mexican casserole, comfort food

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 380kcal

Ingredients

1 8.5 oz box cornbread mix (or 1 1/4 cups cornmeal mix)
1 large egg
2/3 cup milk
1/4 cup vegetable oil or melted butter
1 cup canned corn drained (or frozen and thawed)
1 15 oz can black beans, drained and rinsed
1 cup salsa mild or medium
1 cup shredded cheddar or Mexican blend cheese plus extra for topping
1/2 cup sour cream or Mexican crema
2 green onions sliced
1 jalapeño thinly sliced (optional, for topping)
1/4 cup chopped cilantro
1 tsp ground cumin
1/2 tsp chili powder
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C) and grease a 9x9-inch or similar baking dish.
In a bowl, whisk the egg, milk and oil until combined.
Add cornbread mix and stir just until moistened; do not overmix.
Fold in sour cream, salsa, cumin and chili powder until blended.
Stir in drained corn and rinsed black beans, reserving some cheese for the top.
Mix in half the shredded cheese, green onions and chopped cilantro; season with salt and pepper.
Pour the batter into the prepared dish and smooth the top with a spatula.
Sprinkle remaining cheese evenly over the batter.
Bake 25–35 minutes until set and golden on top; a toothpick inserted should come out mostly clean.
Let rest 5–10 minutes, then top with sliced jalapeños and extra cilantro before slicing and serving.

Nutrition