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A slice of Mexican Cornbread Casserole topped with sour cream and a jalapeno slice served on a plate.

Mexican Cornbread Casserole

This Mexican Cornbread Casserole recipe takes a dinnertime classic, and kicks it up a notch with some Mexican flare.
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Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 8


  • 1 pound ground beef
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup onion (diced)
  • 1 jalapeno (diced)
  • 1 clove garlic (minced)
  • ¾ cup water
  • 1 15 oz can black beans (drained)
  • 1 6 oz can tomato paste
  • 1 15 oz can corn (drained)
  • 2 boxes Jiffy cornbread mix
  • 2 eggs
  • cup milk
  • 2 cup shredded Mexican cheese


  • Preheat the oven to 400 degrees F. Spray a 9 x 13 inch pan with nonstick spray and set aside.
  • Brown ground beef in a large skillet over medium heat. Once meat is cooked, drain the fat and return to the stovetop.
  • Add the onions and jalapenos, cook for 5 minutes, stirring occasionally.
  • Add the garlic, cumin, chili powder, salt, pepper, tomato paste, black beans and water. Stir well. Reduce heat to low and cook uncovered for 3-4 minutes.
  • In a bowl, stir together the cornbread mixes, eggs, and milk until combined. Add the drained corn to the cornbread batter.
  • Add half of the cornbread batter to the bottom of the pan and gently spread into an even layer. Add the ground beef mixture on top of the cornbread batter, then add the cheese in a layer on top of the ground beef. Finally, top with the remaining cornbread batter.
  • Place the casserole in your preheated oven and bake for 30 minutes.


Crock Pot Taco Meat can be used as a short cut for the beef mixture.
For Gluten Free option, substitute Jiffy mix with your favorite gluten free cornbread mix.
Course Main Course
Cuisine Mexican
Keyword Mexican Cornbread with Ground Beef