This Mexican Cornbread Casserole is always an instant winner wherever I share it. If you have any leftovers from dinner, this casserole works out as a good breakfast meal too!


  • 1 pound lean ground beef
  • 2 eggs
  • 1 can (14 oz) cream-style corn
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 cup cornmeal
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 cups (16 oz.) shredded Cheddar cheese, divided
  • 1 medium onion, chopped
  • 4 jalapeno peppers, seeded and chopped


  1. Preheat the oven to 350° F. Grease a 13x9x2-inch baking pan and set aside.
  2. Meanwhile, cook and crumble the beef until no longer pink. Drain and set aside.
  3. In a bowl, beat eggs, corn, milk, and oil. Add the cornmeal, flour, baking powder, and salt. Mix well.
  4. Pour half of the batter into the prepared pan. Sprinkle with 2 cups of cheese. Top with beef, onions, and jalapenos. Sprinkle with remaining cheese. Pour the remaining batter over the top. Use the back of a spoon to spread the batter all the way to the edges.
  5. Bake, uncovered, for 55-60 minutes or until a toothpick inserted near the center tests clean.
  6. Serve hot.


  • Try adding some taco seasoning to the ground beef – or use leftover taco meat from taco night!
  • Sometimes I like to add a can of well-drained Rotel tomatoes and green chilies.