Are you looking for a delicious and easy side dish that will impress your family and friends? Look no further! This Mexican Cornbread Casserole is a vibrant explosion of flavor, combining the comforting warmth of cornbread with the zest of Mexican spices. It’s the perfect addition to your next taco night, or a satisfying standalone dish for a quick and healthy weeknight meal. Get ready to experience homemade cooking at its finest – this recipe is surprisingly simple, even for beginner cooks!
Ingredients: You'll Need These Flavor Boosters
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 1 cup milk
- 1 large egg
- ¼ cup melted unsalted butter
- 1 (15-ounce) can whole kernel corn, drained
- ½ cup chopped red bell pepper
- ½ cup chopped green onions
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped cilantro (for garnish)
Instructions: Let's Get Cooking!
This Mexican cornbread casserole recipe is as straightforward as it is delicious. Follow these simple steps to create a culinary masterpiece:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Grease an 8x8 inch baking dish. This prevents sticking and ensures easy removal.
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Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, chili powder, cumin, and cayenne pepper (if using). Mixing the dry ingredients thoroughly ensures even distribution of flavor.
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Wet Ingredients: In a separate bowl, whisk together the milk, egg, and melted butter.
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Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough cornbread.
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Add the Veggies & Cheese: Stir in the drained corn, red bell pepper, and green onions. Fold in the shredded Monterey Jack cheese.
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Bake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The golden-brown top is a sure sign it's ready!
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Cool & Serve: Let the casserole cool for a few minutes before garnishing with chopped cilantro and serving. This allows it to set slightly before cutting.
Tips & Variations for a Personalized Touch
- Spice it up: Adjust the amount of cayenne pepper to your liking. For a milder flavor, omit it altogether. For extra heat, add a pinch of chipotle powder.
- Cheese Please: Experiment with different cheeses! Cheddar, pepper jack, or a Mexican blend would all be delicious additions.
- Veggie Boost: Add other vegetables like diced jalapeños, zucchini, or black beans for extra flavor and nutrients.
- Make it Ahead: You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking.
Nutritional Information (Per Serving - approximate)
This recipe provides a healthy balance of carbohydrates, protein, and fiber. The exact nutritional values will depend on the specific ingredients used. However, a general estimate per serving (assuming 9 servings) would be:
- Calories: Approximately 250-300
- Protein: 5-7 grams
- Fat: 10-12 grams
- Carbohydrates: 35-40 grams
- Fiber: 2-3 grams
This easy recipe is perfect for busy weeknights, offering a healthy and delicious meal without sacrificing flavor. Enjoy your homemade Mexican Cornbread Casserole!