Easy Mexican Cornbread Casserole Recipes

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MEXICAN CORNBREAD CASSEROLE

I can't remember where I got this recipe but have had it for years. I always make this when I have cooked a big pot of pinto beans and ham. It's a nice change from your standard cornbread. My husband does not like cornbread or anything with cornmeal but always looks forward to me making this when we have beans. I have made it often and always get lots of compliments.

Provided by Anita Harris

Categories     Breads

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11



Mexican Cornbread Casserole image

Steps:

  • Brown together the ground beef, onion and jalapeno pepper; drain well.
  • In a bowl mix together the cornbread ingredients.
  • Lightly spray a 13 x9 in baking dish with Pam.
  • Pour 1/2 of the cornbread mixture into prepared dish.
  • Top with the meat mixture then sprinkle on the cheese to cover.
  • Pour the remaining cornbread mixture on top.
  • Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

1 lb ground beef
1 large onion, diced
1 -1 1/2 jalapeno pepper, diced fine
1 cup yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
2 eggs
1 can creamed corn
2 -3 cups shredded cheddar cheese

MEXICAN STYLE CORNBREAD

A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.

Provided by Lynn Gibson

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 12

Number Of Ingredients 12



Mexican Style Cornbread image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
  • In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
  • In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
  • Bake for 30 to 35 minutes until center is set and top is golden brown.

Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.9 g, Cholesterol 46.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 387.5 mg, Sugar 2.4 g

2 eggs
¼ cup corn oil
1 cup buttermilk
1 ½ cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

EASY MEXICAN CORNBREAD CASSEROLE

It seems there are several recipes for this on Food.com but this is the way we serve it in this Texas household. It's delicious served with condiments or straight out of the oven (the way the guys in my family like it!)

Provided by Texas

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11



Easy Mexican Cornbread Casserole image

Steps:

  • Brown beef with onions then drain. Add taco seasoning, tomato sauce, corn, olive; mix well. Pour into casserole dish. Mix cornbread with milk and egg. Pour over meat. Bake at 400 degrees for 10 minutes. Top with cheese and jalapenos. Bake another 10 minutes.

Nutrition Facts : Calories 546.7, Fat 29.4, SaturatedFat 11.6, Cholesterol 144.1, Sodium 1688.3, Carbohydrate 42.7, Fiber 8.2, Sugar 14, Protein 33.5

1 lb ground beef
1 (15 ounce) can tomato sauce
1 (1 1/4 ounce) package taco seasoning
1 large onion, chopped
1/2-1 cup cheddar cheese
1 Jiffy corn muffin mix
1 (15 1/4 ounce) can corn
1 (4 ounce) can black olives, chopped
1 (4 ounce) can jalapeno peppers, sliced
2/3 cup milk
1 egg

MEXICAN CORN BREAD CASSEROLE

This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.

Provided by OBSIDIAN1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 16



Mexican Corn Bread Casserole image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  • Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
  • Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
  • Bake in the preheated oven until browned on top, about 30 minutes.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g

1 tablespoon olive oil
1 small onion, diced
½ red bell pepper, chopped
1 pound ground beef
1 teaspoon minced garlic
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup frozen corn
1 cup shredded Mexican cheese blend, divided, or more to taste
1 cup salsa
1 cup cornmeal
¾ teaspoon salt
½ teaspoon baking soda
1 cup milk
2 eggs, beaten

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