Mexican Cornbread Casserole
A hearty and flavorful Mexican cornbread casserole that combines spices, beans, and cheese, perfect for any gathering.
Ingredients
Casserole Base
- 1 cup cornmeal
- 1 cup milk Buttermilk can be used for added richness
- 2 whole eggs
- 1 tablespoon baking powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
Filling Ingredients
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup diced tomatoes with green chilies
- 1 whole chopped onion
- 1 whole bell pepper, chopped
- 1 cup shredded cheese (cheddar or Mexican blend) Reserve half for topping
Garnish
- to taste fresh cilantro For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine cornmeal, baking powder, cumin, chili powder, salt, and pepper.
- In another bowl, whisk together the milk and eggs until smooth.
- Slowly pour the milk and egg mixture into the dry ingredients, stirring until well combined.
- Fold in the black beans, corn, diced tomatoes, onion, bell pepper, and half of the cheese.
- Pour the mixture into a greased 9 x 13-inch casserole dish.
Baking
- Bake in the preheated oven for about 30-35 minutes, or until the casserole is set and golden on top.
- Remove from the oven and sprinkle the remaining cheese on top.
- Return to the oven and bake for an additional 5-10 minutes, until the cheese is bubbly and melted.
Serving
- Allow the casserole to cool slightly before serving. Garnish with fresh cilantro.
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Notes
For added richness, use buttermilk instead of regular milk. You can mix in cooked ground meat for extra protein and flavor. This dish tastes even better the next day as flavors meld together.