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This Easy Mexican Cornbread Casserole brings together savory cornbread, melted cheese, and vibrant Mexican spices into a satisfying and simple one-dish meal. It’s ideal for a quick weeknight dinner or sharing with friends, and pairs beautifully with a fresh salad or avocado slices for balance.
I first made this casserole on a chilly evening when I wanted something comforting but easy. Since then, it quickly became one of my family’s favorites, always bringing smiles around the table.
Ingredients
- Black beans: canned and rinsed for a creamy texture and protein boost, opt for organic if possible to avoid additives
- Corn: canned adds natural sweetness and moisture that melts perfectly into the casserole
- Diced tomatoes with green chilies: provide zest and a mild kick, look for well-balanced brands with fresh ingredients
- Shredded cheese: cheddar or Mexican blend, quality matters here a good melter creates that perfect gooey top layer
- Cornbread mix packet: convenient and quick, make sure it’s fresh for best rise and texture
- Milk: whole or semi skimmed adds richness and softens the batter, fresh milk is always best
- Large egg: acts as a binder for the cornbread, use free range if you can for better flavor
- Chili powder and ground cumin: chili powder introduces warm spice, and ground cumin adds earthiness buy fresh ground for more aroma
- Salt: just enough to enhance flavors, use sea salt for a subtle difference
- Black pepper: freshly ground enhances depth
- Fresh cilantro or green onions: optional but adds vibrant color and fresh herbal notes
Instructions
- Saisir les ingrédients principaux:
- In a large mixing bowl, combine black beans, corn, diced tomatoes with green chilies, and half of the shredded cheese. Stir gently to mix flavors evenly without mashing the beans.
- Préparer la pâte à pain de maïs:
- In a separate bowl, whisk together the cornbread mix, milk, egg, chili powder, ground cumin, salt, and black pepper. Mix until just combined overmixing will toughen the batter.
- Assembler le plat:
- Pour the bean and corn mix evenly into the bottom of the baking dish. Spread it smoothly to create a solid base layer.
- Ajouter la pâte:
- Carefully ladle the cornbread batter over the vegetable mixture. Spread gently with a spatula to cover without disturbing the bottom layer.
- Faire gratiner le fromage:
- Sprinkle the remaining shredded cheese over the top, ensuring an even layer that will melt and brown beautifully.
- Cuisson parfaite:
- Place the baking dish in the preheated oven at 200°C. Bake for 30 minutes or until the top turns golden and a skewer inserted in the center comes out clean. The casserole should look set and slightly puffed.
- Repos et service:
- Remove from the oven and allow it to cool for a few minutes. Garnish with fresh cilantro or green onions for an extra burst of color and flavor before serving.
I adore the smoky combination of cumin and chili powder here. It reminds me of my first cooking adventure with Mexican flavors when my mother surprised me with this cheese-filled dish on a cold autumn day. It quickly became a comfort food tradition in our home.
Conservation
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to maintain the cornbread’s texture or in the microwave for convenience.
Substitutions d’ingrédients
You can swap black beans for kidney beans or pinto beans depending on availability. Use fresh corn kernels if canned is not preferred, just reduce any added moisture elsewhere. For dairy free, choose plant-based milk and vegan cheese alternatives, but bake times may vary slightly.
Suggestions de service
Serve with a crisp green salad dressed with lime and olive oil for brightness. Avocado slices or a dollop of sour cream complement the mildly spicy notes beautifully. A side of homemade salsa adds freshness and extra zesty layers.
Enjoy this casserole warm with a simple salad or avocado slices. It’s an easy, comforting dish that feeds a crowd.
Common Recipe Questions
- → Quels ingrédients apportent la touche mexicaine ?
Les épices comme le chili en poudre et le cumin, ainsi que les tomates aux piments verts, donnent cette saveur mexicaine caractéristique.
- → Puis-je ajouter de la viande ?
Oui, l’ajout de viande hachée cuite, comme du bœuf ou de la dinde, enrichira le plat en protéines.
- → Quel fromage est recommandé ?
Un mélange mexicain ou cheddar râpé fond bien et apporte du goût à ce gratin.
- → Comment servir ce plat ?
Il se marie parfaitement avec une salade fraîche ou des tranches d’avocat pour un repas équilibré.
- → Comment conserver les restes ?
Conserver au réfrigérateur jusqu’à 3 jours et réchauffer au four ou au micro-ondes.