Name: Mexican Cornbread Casserole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican/American
Ingredients: 3 cooked boneless skinless chicken breasts, diced; 1 small red onion, diced; 15 ounce canned black beans, drained; 7 ounce canned fire roasted chiles (mild or hot); 2 cups corn kernels (use fire roasted if preferred); 14 ounces salsa; 1 ounce packet of taco seasoning; 2 cups shredded cheese, divided; 15 ounce package cornbread mix; Garnish: 6 scallions, thinly sliced, cilantro

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If you’re searching for a hearty, family-loved comfort dish that packs a punch of flavor and a golden, cheesy crust, this Mexican Cornbread Casserole absolutely needs a spot in your recipe box. Juicy chicken, sweet corn, black beans, vibrant fire-roasted chiles, and a cheesy cornbread blanket all mingle in one cozy baking dish — every bite brings a fiesta! Bursting with color and loaded with bold Southwest flair, this casserole is the kind of dish you’ll crave on chilly nights or when you need a crowd-pleaser for a potluck.

Mexican Cornbread Casserole Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how easy this showstopper is to pull together. The ingredient list is straightforward, but each element is key to the signature taste, texture, and irresistible color of the Mexican Cornbread Casserole.

Cooked boneless skinless chicken breasts: Diced for lots of protein and to soak up all the amazing flavors in every bite.
Small red onion: Adds a pop of colorful crunch and a subtle sweetness after baking.
Canned black beans: Bring fiber, creaminess, and a classic Tex-Mex feel that pairs beautifully with chicken and corn.
Canned fire roasted chiles (mild or hot): Choose your heat level here, these chiles add smoky depth and real Southwest character.
Corn kernels: Use fire-roasted for extra flavor or regular for a touch of sweetness and color.
Salsa: Opt for a fresh refrigerated salsa for a burst of acidity and juiciness to tie everything together.
Taco seasoning packet: No need to fuss with lots of spices when one packet delivers all the flavor you need!
Shredded cheese (divided): Melty, gooey, bubbly cheese in every layer—use your favorite Mexican blend or straight cheddar.
Cornbread mix: The golden topper that turns this casserole into a comforting bake, following the package instructions.
Garnish – scallions and cilantro: These fresh toppings add color and brightness just before serving.

How to Make Mexican Cornbread Casserole

Step 1: Prep the Oven and Your Dish

Begin by cranking up your oven to 375F so it’s ready when your casserole is assembled. Grab your trusty 9×13-inch casserole dish and make sure it’s clean and dry—no need to grease, since the filling is moist enough to prevent sticking.

Step 2: Layer the Chicken and Veggies

Scatter the diced, cooked chicken across the bottom of your casserole dish. Next, sprinkle the diced red onion evenly over the chicken, then spoon on the drained black beans and canned chiles. The layers don’t have to be perfect; this rustic, layered approach brings bursts of flavor with every scoop.

Step 3: Add the Corn, Salsa, and Seasoning

Distribute the corn kernels across the veggies, followed by your fresh salsa for a juicy, tangy kick. Sprinkle the taco seasoning evenly across the surface, then add in one cup of cheese. Give everything a gentle toss in the dish—just enough to mix the flavors, but don’t worry about it blending perfectly.

Step 4: Prepare and Top with Cornbread Batter

Follow the instructions on your favorite cornbread mix, but here’s a tip: add the liquid slowly, aiming for a thick, spreadable batter (some mixes are runnier than others). Fold in that remaining cup of cheese, then gently spread the batter over your casserole, reaching to all the corners. This forms the golden, cheesy crust that makes this Mexican Cornbread Casserole so special!

Step 5: Bake to Golden Perfection

Pop the casserole in the oven for about 45 minutes. Keep an eye out for a golden, slightly puffed cornbread top. Insert a toothpick in the center; if it comes out clean (or with just a few crumbs from the cheese), it’s ready! Let it cool slightly before digging in, as the flavors meld wonderfully while it rests.

How to Serve Mexican Cornbread Casserole

Garnishes

A big handful of thinly sliced scallions and a few sprigs of fresh cilantro scattered across the piping hot Mexican Cornbread Casserole add a touch of bright green plus that irresistible herby aroma. For a little extra flair, a squeeze of lime or some diced avocado on top can’t hurt either!

Side Dishes

This casserole is filling on its own, but you can round out your meal with simple sides. Think quickly sautéed greens, a crisp romaine salad, or even a bowl of spicy pickled jalapeños to balance out the cheesy richness. A dollop of sour cream or guacamole is always welcome too.

Creative Ways to Present

For parties, you can bake the Mexican Cornbread Casserole in individual ramekins for cute, single-serve portions. Or, once baked, cut the casserole into squares and tuck them into lunchboxes. For weeknight flair, serve slices on a bed of shredded lettuce and drizzle with extra salsa for a fresh, taco-salad twist!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Cornbread Casserole is practically a gift from your past self! Transfer cooled portions into airtight containers and refrigerate for up to four days. The flavors deepen overnight, making every next-day serving even more delicious.

Freezing

If you want to prep ahead, assemble everything but the cornbread layer, and freeze. When ready to bake, thaw in the fridge, then add the cornbread batter and bake as usual. For leftovers, wrap tightly and freeze individual or whole portions for up to 3 months.

Reheating

Warm up slices in the oven at 350F, covered with foil so the cornbread doesn’t dry out—about 20 minutes for a full casserole, or just a few minutes for smaller servings. For quick lunches, a microwave works too; just cover and heat in 1-minute bursts until hot.

FAQs

Can I make Mexican Cornbread Casserole vegetarian?

Absolutely! Skip the chicken and boost the black beans or add sautéed bell peppers and zucchini for a hearty, meatless dinner that’s just as satisfying.

What kind of cheese works best?

You can use a pre-shredded Mexican blend, sharp cheddar, Monterey Jack, or even pepper jack for an extra kick. Feel free to be generous with the cheese if you’re a real cheese lover.

Can I use rotisserie chicken for the casserole?

Yes, using shredded rotisserie chicken is a time-saving swap that brings extra flavor and tenderness to your Mexican Cornbread Casserole. It’s perfect for busy weeknights!

How do I prevent the cornbread topping from becoming too soggy?

The trick is to make the cornbread batter on the thick side, so it sits on top of the casserole rather than sinking in. Also, don’t overload the salsa, and make sure to follow the liquid instructions closely when preparing your batter.

Can I assemble Mexican Cornbread Casserole ahead of time?

Yes! Prepare the filling and keep it in the fridge. Add the cornbread batter just before baking, and let the casserole come up to room temperature so it bakes evenly and comes out perfectly golden.

Final Thoughts

There’s just something magical about a bubbling-hot Mexican Cornbread Casserole shared with family or friends. It’s hearty, flavorful, fuss-free, and impossible not to love. Give it a try the next time you need a little comfort or want a dinner everyone will devour—I have a feeling it’ll become a new favorite at your table!