Mexican Cornbread Casserole

Mexican Corn Bread Casserole is a great dish for family dinner or to take to a potluck. Flavorful, and not too spicy, the ground beef, corn, cheese and chilies contrast nicely with the sweet cornbread topping. This is a recipe I’m often asked to share. This recipe serves 4-5, but doubles well to serve up to ten hungry folks.


1 lb. ground beef
1/2 onion, chopped
1 – 4 oz. can diced green chilies
2 eggs, beaten
1 – 16 oz. can cream style corn
1 – 6 1/2 oz. package cornbread mix (or make your own from scratch)
1 – 2 cups grated cheddar cheese
2/3 cup milk

Pre-heat oven to 425°.  Brown ground beef in skillet until crumbly.  Add onion and diced chilies and set aside.  Combine eggs, corn bread mix and milk, stir just until moistened.  Pour half of the corn bread batter into a 9″ square pan.  Top with ground beef mixture, cheese and cream style corn.  Pour the remaining batter over the top.  Bake 25-30 minutes at 425°.

Serves 4-5, or double the recipe and bake it in a 9×13 for about 40 – 45 minutes to serve 8 – 10

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