Mexican Cornbread Casserole
A cheesy Mexican Cornbread Casserole with sweet corn, green chiles, and sharp cheddar. Easy to make from a boxed cornbread mix and ready in under an hour.
Ingredients
Main
- 8.5 oz yellow cornbread mix
- 15 oz sweet corn , drained (or 1 1/2 cups fresh/frozen corn)
- 4 oz diced green chiles , drained
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ½ cup milk
- ¼ cup melted butter ½ stick
- 1 cup shredded sharp cheddar
- ½ cup shredded cheddar for topping
- 1 jalapeño seeded and minced (optional)
Seasonings & Garnish
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and black pepper to taste
- ¼ cup chopped cilantro optional
- Lime wedges and extra sour cream for serving optional
Instructions
- Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together eggs, sour cream, milk, and melted butter until smooth. Stir in chili powder, cumin, salt, pepper, and minced jalapeño if using.
- Fold the cornbread mix into the wet ingredients until just combined. Gently fold in corn, drained green chiles, cilantro, and 1 cup of cheddar.
- Spoon the batter into the prepared dish and smooth the top. Sprinkle the remaining 1/2 cup cheddar over the surface. Bake 25–30 minutes, or until the top is golden and a toothpick comes out mostly clean.
- Allow the casserole to rest 10 minutes before slicing. Serve warm with sour cream, lime, or extra cilantro if desired.
Notes
- To make ahead: assemble and refrigerate for up to 24 hours; add a few extra minutes to baking time if baking chilled.
- For a lighter crumb, replace half the cornbread mix with plain yellow cake mix.
- Store leftovers covered in the fridge for up to 4 days. Reheat in a 350°F oven for 10–12 minutes.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 12gFat: 28gSaturated Fat: 12gSodium: 720mgSugar: 6g
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