Mexican Cornbread Casserole Recipe

Mexican Cornbread Casserole Recipe

Ingredients:

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1/2 cup shredded cheddar cheese
• 1/2 cup corn kernels (canned, fresh, or frozen)

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef or chorizo (optional)
• 1 can (14.5 ounces) diced tomatoes with green chilies, drained
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)

For Garnish:

• Sour cream
• Chopped cilantro
• Diced tomatoes
• Sliced green onions

Instructions:

1. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
   • If using, add the ground beef or chorizo to the skillet, breaking it up as it cooks until browned and fully cooked. Drain any excess fat.
   • Stir in the diced tomatoes, black beans, corn kernels, cumin, chili powder, salt, and pepper. Let the mixture simmer for 5-7 minutes to allow the flavors to meld. Set aside.
2. Make the Cornbread Batter:
   • Preheat your oven to 375°F (190°C).
   • In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
   • In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
   • Add the wet ingredients to the dry ingredients and mix until just combined.
   • Fold in the shredded cheese and corn kernels.
3. Assemble the Casserole:
   • Grease a 9×13-inch baking dish.
   • Spread half of the cornbread batter evenly in the bottom of the dish.
   • Spoon the filling mixture evenly over the cornbread batter.
   • Sprinkle the shredded cheese over the filling.
   • Spread the remaining cornbread batter over the top of the filling and cheese.
4. Bake:
   • Bake the casserole in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
5. Serve:
   • Let the casserole cool for a few minutes before slicing.
   • Serve with a dollop of sour cream, chopped cilantro, diced tomatoes, and sliced green onions on top.

Tips:

• You can make this dish vegetarian by omitting the ground beef or chorizo and adding more beans or vegetables like bell peppers or zucchini.
• Adjust the spice level by adding more chili powder or some diced jalapeños to the filling.

This Mexican Cornbread Casserole is a hearty, comforting dish that’s perfect for family dinners or gatherings. Enjoy!