Mexican cornbread casserole with lots of customizable options. This Tex-Mex classic is layered up with chicken, black beans, corn, salsa and more.
My Mexican cornbread casserole draws on Mexican culinary traditions and flavors, it’s a Tex-Mex classic and a delicious way to feed a crowd in summer or a hungry family any time of year. This casserole is especially easy because you can layer it up right in the pan ~ no extra dishes to wash! If you love to customize your recipes and put your own personal stamp on them, this is for you! I’ll share lots of substitution and variation ideas below, from gluten and dairy free to vegan.
Let’s unpack this
layering your Mexican cornbread casserole
One of my favorite things about this recipe is that you can layer it up right in your 9×13 casserole pan. Cubed or shredded chicken starts everything off.
- Cubed or shredded cooked chicken
- we’re using cooked chicken in our Mexican cornbread casserole, so leftover, rotisserie, whatever.
- Red onion (or spring onions)
- Black beans
- canned and drained.
- Mild canned chiles
- these I don’t drain.
- Corn
- fresh or frozen. use roasted corn if you like.
- Salsa
- either homemade salsa or jarred. Mild or spicy to your taste. The juice in the salsa will become part of the sauce.
- Taco seasoning
- I use a packet and this is basically all the seasoning you need.
- Mix everything together
- give everything a toss to combine.
- Shredded cheese
- I used cheddar but you can use a Mexican blend.
- Cornbread mix
- I find that a thicker cornbread batter consistency does better than a thin one because it sits on the top of the casserole and gets a better chance to cook through. I used Famous Dave’s.
a common mistake…
The most common mistake people (raising hand) make with cornbread topped casseroles is not baking long enough for the cornbread topping to get fully cooked through (right to the bottom.) Definitely do a toothpick test to determine doneness. And then do another one. If there is wet batter on your toothpick, keep baking a little bit longer and check again.
Tip: as I said above a thicker cornbread batter is better than a thin one for this Mexican cornbread casserole, a thin batter can start to sink into the casserole before it bakes. When preparing your batter don’t add all the liquid at once, save some back and add just until you have a thick but spreadable batter.
make this Mexican cornbread casserole your way
the protein: use shredded beef, ground beef, ground pork, or chorizo sausage, just make sure to cook it first.
for vegan: double up on the beans and other veggies. Use vegan cheese, and plant based milk and vegan butter or oil for your cornbread mix if needed.
gluten free: use a gluten free cornbread mix like King Arthur brand.
dairy free: make sure there are no dairy ingredients in your cornbread mix and then use plant based milk and oil instead of butter if needed. Use a plant based shredded cheese product.
go spicy: double the jalapeños (or sub spicier Serrano peppers.) Add hot sauce or hot salsa to the casserole, and use pepper jack cheese for a kicked up Mexican cornbread casserole.
additional add-ins: black olives, diced bell peppers.
additional toppings: sour cream, olives, avocado, cotija cheese, sliced or diced hot peppers.
Mexican recipes to try
Mexican Street Corn Potato Salad
Green Enchilada Sauce (salsa verde)
Easy Mexican Recipes for Cinco de Mayo
Mexican Cornbread Casserole
Equipment
- 9×13 casserole dish
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 you like.
- 14 ounces salsa, I like to use fresh refrigerated salsa
- 1 ounce packet of taco seasoning
- 2 cups shredded cheese, divided. Feel free to add extra cheese if you like.
- 15 ounce package cornbread mix, you will prepare according to package instructions.
garnish
- 6 scallions, thinly sliced
- cilantro
Instructions
- Preheat oven to 375F.
- Spread out the chicken into your 9×13 casserole. Scatter the red onions on top. Spoon the drained beans and canned chiles over that. Note: I drain the beans but not the chiles.
- Add the corn kernels and salsa, followed by the taco seasoning. Add one cup of the cheese and give everything a good toss to combine.
- Prepare your cornbread mix according to the package instructions. Don't add all of the liquid at once, save some back and add slowly until you have a somewhat thick but spreadable batter. Some batters are very thin and can seep into the casserole as it bakes. Fold in the remaining cup of cheese and spread the batter over the top of your casserole.
- Bake the casserole for 45 minutes, or until the cornbread is golden on top and done through. Do a toothpick test to check.
- Serve hot with green onions and cilantro to garnish.
It was super good ! I mixed the corn green chilis beans with the chin, and added a large spoon full of cream cheese to bring it together !
Sprinkled a Cpl handful of broken corn tortilla chips on bottom after I lightly non stick proofed the glass dish I used!
Was amazingly good!
YUMMMY!!!!
Just curious, Sue, as to why you bother to initially layer the ingredients, if you’re just going to toss them all together with the taco seasoning? Seems somewhat redundant – but what do I know? Lol
It’s just my way of telling you what you’re adding, so no, you don’t need to do it that way, for sure, haha! Add in any order and then give it a toss. Hope you enjoy!
Delicious Mex treat. Served it with fixins on the side. Avocado slices, sour cream, chopped cilantro and extra salsa. Delish!
Thanks so much Peg!
There are only two of us, but I make the regular size casserole because it is even better the next day!
Could we make our own cornbread batter and spread it on top and would you have such a recipe that would be the right amount for the casserole dish?
Yes, homemade is fine, I have a bunch of cornbread recipes. My classic cornbread bakes in a 9×9 pan. I think that should work,
Is that spotted cow beer in the photo? I think it just might be. Excited to make this recipe for Cinco de Mayo!
Yes, love it!
This looks amazing, will try this weekend!