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mexican cornbread casserole in cast iron skillet with ground beef and cornbread topping

Mexican Cornbread Casserole

This mexican cornbread casserole is layered with a creamy, boldly seasoned ground beef filling and topped with soft, homemade honey cornbread baked in a cast iron skillet. It’s an easy, family-friendly dinner that feels extra special thanks to its from-scratch flavor and perfectly balanced sweet and savory bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: casserole, Dinner, Main Course
Cuisine: American, Mexican, Mexican-Inspired, Tex-Mex
Calories: 640
Ingredients Equipment Method Video Notes

Ingredients
  

For The Filling
For The Cornbread Topping

Equipment

  • Large skillet: used to cook the ground beef filling and build flavor before transferring
  • 12-inch Cast Iron Skillet used to bake the casserole and create golden, slightly crisp edges
  • Mixing Bowls for preparing the cornbread batter
  • Whisk to combine dry ingredients smoothly
  • spatula or wooden spoon: for mixing the filling and spreading the batter
  • Measuring cups and spoons for accurate ingredient measurements

Method
 

  1. Preheat the oven to 375°F.
  2. Add the ground beef, diced onion, and bell pepper to a 12-inch cast iron skillet over medium heat, then cook until the beef is browned and the vegetables are softened. Stir in the grated garlic, The Spice Girl Kitchen Mexican Seasoning, salt, and black pepper, and cook for about 30 seconds to bloom the spices.
  3. Add the Rotel, corn, and black beans, then stir and let the mixture cook for 2 to 3 minutes so excess moisture cooks off. Reduce the heat to low and stir in the cream cheese and sour cream until smooth and creamy. Fold in the shredded cheddar and Monterey Jack. Remove from heat.
  4. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a separate bowl, mix the softened butter, sugar, and honey until creamy, then add the egg and mix until combined. Pour in the buttermilk and stir until smooth, then add the dry ingredients and mix just until no dry streaks remain.
  5. Spoon the cornbread batter over the beef filling and gently spread it out so it covers most of the surface.
  6. Bake for 25 to 30 minutes, or until the cornbread is golden and set and a toothpick inserted into the center comes out clean. Let the casserole rest for 10 to 15 minutes before serving.

Video

Notes

  • Best Texture: The combination of cream cheese, sour cream, and shredded cheese keeps the filling creamy and prevents the casserole from drying out.
  • Cornbread Tip: Do not overmix the batter or the topping can turn dense instead of soft and tender.
  • Cast Iron Advantage: A 12-inch cast iron skillet gives the best results with evenly baked cornbread and slightly crisp edges.
  • Make It Spicy: Add diced jalapeños, use hot Rotel, or finish with hot sauce for extra heat.
  • Turkey Option: Swap the ground beef for ground turkey for a lighter version.
  • Vegetarian Option: Skip the meat and double the beans and corn for a hearty meatless version.
  • Jiffy Shortcut: For a quicker version, use 1 box Jiffy Corn Muffin Mix prepared according to package directions and spread over the filling before baking.
  • Make Ahead: The filling can be made up to 1 day in advance and stored in the refrigerator. Reheat slightly before adding the cornbread batter and baking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat in the microwave or in a 325°F oven until warmed through.
  • Freezer Tip: For best texture, freeze the filling separately and make the cornbread fresh when baking.
  • Nutrition (per serving, 6 servings): 640 calories, 36g fat, 43g carbs, 34g protein, 6g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.