Mexican Cornbread Casserole
This Mexican Cornbread Casserole combines the comfort of cornbread with vibrant Mexican flavors, featuring layers of cheese, beans, and vegetables, making it perfect for any gathering.
Ingredients
Cornbread Base
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/3 cup vegetable oil
Filling
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1 cup corn kernels (frozen or fresh)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup diced bell peppers
Toppings
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch casserole dish.
- In a large bowl, mix cornmeal, flour, baking powder, and salt. Stir well to combine.
- In another bowl, whisk together milk, eggs, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients, mixing until just combined.
- Spread half of the cornbread mixture into the bottom of the prepared casserole dish.
Filling
- In a separate bowl, combine black beans, diced tomatoes, corn, chili powder, cumin, and bell peppers.
- Spread this mixture evenly over the cornbread layer.
- Top with the remaining cornbread mixture, spreading it gently to cover the filling.
- Sprinkle shredded cheese on top.
Baking
- Bake for 25-30 minutes, or until the cornbread is golden brown and cooked through.
- Allow it to cool slightly before cutting into squares and serving.
Notes
For a comforting meal, serve with a sprinkle of fresh cilantro, sour cream, or guacamole. You can also add extra salsa or jalapeños for those who enjoy a bit of heat.