Mexican Cornbread Casserole

Mexican Cornbread Casserole is a filling meal. This south-of-the-border-inspired casserole is a great way to feed a family. Boxed cornbread mix, ground beef, corn, and a few additional ingredients make for a filling dinner, and best of all, this dish reheats very well. I love to make Mexican Cornbread Casserole for when I want a hearty meal.

a slice of Mexican cornbread casserole on a plate

Mexican Cornbread Casserole with Ground Beef

Mexican Cornbread casserole has been one of my favorite weeknight meals to make. I love how simple this casserole is to put together. With some taco seasoned ground beef and a few extra ingredients, you can turn this recipe into something your family will love.

Ingredients You Need to Make this Jiffy Cornbread Casserole

  • Ground beef – I like to use ground chuck, you could swap this out for sausage if you desire
  • Taco seasoning mix – you can use one package or 2 tablespoons of homemade taco seasoning
  • 2 boxes of Jiffy Mix cornbread. If you don’t like Jiffy Mix, use 2 packages that total up to a dry weight of 17 ounces
  • 1 can of cream style corn
  • 1 can of corn kernels
  • Shredded Cheddar cheese, Colby Jack, Mexican cheese blend, or Monterey Jack would also work well
  • 1 small can of green chilies
Ingredients for Mexican Cornbread Casserole

Cornbread Casserole with Meat

Casseroles are a wonderful dish to make for a meal during the week. This one is very easy to put together. I like to keep a couple of boxes of cornbread mix on hand for recipes just like this one.

You can be flexible in this recipe—you could use any sausage instead of the hamburger meat in here. If you have a few extra leftover vegetables in the refrigerator, green beans, and carrots are just as tasty in here is the corn.

 Mexican cornbread casserole before baking

Customize this Easy Mexican Cornbread Casserole with Fun Toppings

Make your casserole fun with these exciting toppings. There is no reason why any night of the week can’t be fun. This Mexican cornbread casserole is one of those easy recipes you are going to want to keep on hand.

  • A drizzle of your favorite taco sauce
  • Fresh jalapeno peppers or pickled jalapeno peppers if you like a little less heat
  • Shredded lettuce
  • Chopped tomatoes
  • Sour cream
  • Additional shredded cheese if desired
  • Sliced green onions
  • Sliced black olives

How to Make Mexican Cornbread Casserole

  1. Preheat your oven to 350 degrees F. Spray a baking dish with non-stick cooking spray.
  2. Brown the ground beef in a large skillet over medium-high heat. Add the taco seasoning according to the package directions. Set the meat mixture aside.
  3. In a large mixing bowl combine two boxes of jiffy cornbread mix according to the package directions. Stir in half of the cream corn and half of the canned corn.
  4. Spread half of the jiffy corn muffin mix in the baking pan. Top with taco meat.
  5. Then top the taco meat with the remaining corn kernels and creamed corn.
  6. Sprinkle with half of the shredded cheese, and then the remaining cornbread batter, and top with the remaining cheese.
  7. Place the baking dish in the preheated oven and bake for 35 to 40 minutes.
  8. Remove from the oven, and serve.

This casserole is a favorite of mine because it reheats so well so you can enjoy it another night or two if you like.

Slice of Mexican cornbread casserole on a plate in front of a pan of it.

Do you love casseroles? Try these recipes!

More Mexican Food Recipes

Be sure to take a look at more of my main dish casserole recipes and easy to make Mexican food.

a slice of Mexican cornbread casserole on a plate

Mexican Cornbread Casserole

You can make amazing Mexican Cornbread Casserole. It reheats so well. 
4.77 from 21 votes
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Course: Main Course
Cuisine: Mexican
Keyword: Cornbread Casserole, Mexican Cornbread Casserole
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Calories: 384kcal


  • non-stick cooking spray
  • 1 pound ground beef
  • 1.25 ounce taco seasoning mix
  • 17 ounces cornbread mix 2 boxes (jiffy mix recommended)
  • 14 ounce cream-style corn canned
  • 14 ounces corn canned
  • 1 1/2 cups cheddar cheese shredded
  • 4 ounces green chilies canned


  • Preheat the oven to 350 degrees F.
  • Lightly coat a 9 x 13-inch baking pan with cooking spray.
  • In a large skillet, cook beef over medium-high heat until it browns, drain beef. Add the taco seasoning per package directions.
  • In a large bowl mix the corn muffin batter per package directions. Stir in half of the cream-style corn and half of the regular corn.
  • Spread half of the cornbread batter in the baking pan. Top the cornbread base with taco meat. Mix the remaining cream-style corn and corn kernels and spread that over the meat.
  • Sprinkle with half of the grated cheese, then the green chiles. Spread the remaining cornbread mixture on top, and sprinkle with the remaining cheese.
  • Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve.
  • Top with toppings if you desire.



  • Swap half of the Cheddar cheese for grated Monterey Jack cheese
  • Add 1/2 teaspoon of chipotle into the taco seasoning mix
You can freeze the leftovers for about 3 months.


9 x 13 inch baking dish


Calories: 384kcal | Carbohydrates: 43g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 805mg | Potassium: 277mg | Fiber: 4g | Sugar: 11g | Vitamin A: 575IU | Vitamin C: 5.8mg | Calcium: 134mg | Iron: 2.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


    • Stephanie

      I would cook it then refrigerate it. The raw eggs in the cornbread would activate the leavening and if you did this without cooking it, I think the cornbread layer would be really weird.

  1. Sarah Carter

    5 stars
    Your site even has this recipe! It seems like for the last year I always end up here. Even with a recipe from my childhood. Amazin Ads are really bogging down the site today…hope that doesn’t always happen tho

  2. Dlg

    I’m confused?? This sounds wonderful but I dont understand draining the Creamed Corn? Why use it if you have to drain it? I generally use chopped chilis and there isn’t much liquid to drain.

  3. Melissa

    5 stars
    This always so good! And easy to make! Made it up ahead and reheats well for the week. Added can of black beans. Thanks!

  4. Amy Mccreary Smith

    5 stars
    I made this for dinner tonight and kept it in my cask iron skillet put it into the oven and 30 minutes later yummy dinner!

  5. Jill

    5 stars
    I make a very similar recipe but I add refried beans. It’s been a family favorite for years. When my son came home on leave from the Army that was the first thing he asked me to make.

  6. Mindy

    Hello this sounds so good! Do you think this could be sort of halved and put into two 8×8 pans instead of one 9×13? Also do you think this would freeze well?

  7. Jessi

    Excellent! After cooking, we top it with salsa, sour cream and guacamole (on occasion). It’s always a hit with the kids & husband!

  8. Christiana Kennedy

    I made this dish exactly as directed and I found everything cooked perfect and was the right amount of ingredients for the 11 x 9 baking dish. The cornbread was super moist and all the ingredients were very balanced in flavor. Not too much, not too little. Everything cooked perfectly through for me and there was no need to bake some ahead, etc. For those wanting to nake this dish according to the recipe provided, I don’t feel you need to change anything. I’ve made this 3x’s now and it’s a hit every time!

  9. Delilah

    I went in search of this casserole after a neighbor told me she was making Mexican Cornbread Casserole. She isn’t one to share recipes so I didn’t bother asking. Found several, all very similar to this one. It was delicious! Only thing I changed was using jalapeños instead of green chilies.

  10. Kristi

    5 stars

    I combined the corn, cream corn and chilies together. Added ½ into the cornbread mix.
    Baked the bottom corn bread layer for 8 minutes at 400.
    Then followed the recipe for the rest

    It turned out delicious

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