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Mexican Cornbread Casserole

Mexican Cornbread Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 2/3 cup milk
  • 2 tbsp melted butter
  • Pickled jalapeño slices, sour cream, and fresh cilantro, for serving

Method
 

  1. In a 10-inch cast-iron skillet over medium-high heat, brown the ground beef and onion together until the meat is no longer pink, about 6 to 8 minutes. Stir in garlic and taco seasoning; cook 1 minute.
  2. Add the beans, corn, and diced tomatoes with their juices. Simmer for 3 to 4 minutes, then remove from heat. Stir in 1 cup of the cheese.
  3. In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk egg, milk, and melted butter. Stir wet into dry just until combined.
  4. Preheat oven to 400°F (200°C). Spread the cornbread batter over the filling, top with the remaining 1/2 cup cheese and jalapeño slices, and bake until golden and a toothpick comes out clean, 20 to 25 minutes.
  5. Rest the casserole for 5 minutes, then slice into wedges. Serve with sour cream and cilantro.

Notes

If your skillet handles are not oven-safe, wrap them tightly in a double layer of foil before baking. For extra smoky depth, use fire-roasted corn and a pinch of smoked paprika in the beef mixture.