Mexican Cornbread Casserole
A vibrant and hearty dish combining the sweetness of cornbread with savory ingredients like beans, vegetables, and spices, making it perfect for gatherings or meal prep.
Ingredients
Cornbread Base
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Filling
- 1 can black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish and set it aside.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Whisk until well mixed.
- In another bowl, beat the eggs and add the milk and vegetable oil. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking
- In a skillet over medium heat, add a splash of oil. Sauté the onion, garlic, and bell peppers until they soften, about 5 minutes.
- Stir in the corn, black beans, chili powder, and cumin. Cook for another 2 to 3 minutes. Remove from heat.
- Fold the vegetable and bean mixture into the cornbread batter, followed by half of the shredded cheese.
- Pour the mixture into the greased baking dish and smooth the top. Sprinkle the remaining cheese over the top.
- Bake for 25 to 30 minutes or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
- Let the casserole cool for a few minutes before slicing and serving.
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Notes
Serve hot topped with sour cream, avocado dressing, salsa, or pico de gallo. Great for potlucks and meal prep, storing leftovers in an airtight container in the fridge for up to 4 days or freezing for up to 3 months.