Go Back

Mexican Corn Bread

Mexican Corn Bread sitting on a white plate with a bowl of chili in the background
Indulge in the delightful fusion of flavors with this Mexican Corn Bread recipe! Crafted with the beloved Jiffy Corn Muffin Mix, this dish takes a delicious twist on the classic cornbread by incorporating an exciting medley of ingredients including cream-style corn, Southwest-style corn, and Rotel diced tomatoes and chilies. A delicious layer of seasoned ground beef, infused with taco seasoning, takes this cornbread to the next level, providing a hearty and satisfying meal that's perfect for any occasion. Topped with melted Mexican cheese, this corn bread is baked to golden perfection, creating a deliciously crispy top. Serve it warm, perhaps alongside our Ultimate Chili Recipe, and enjoy a culinary adventure that will bring warmth and excitement to your table.
Prep Time 20 minutes
Cook Time 35 minutes
Serving Size 12

Ingredients

  • 2 boxes 8.5 ounce boxes Jiffy Corn Muffin Mix
  • 2/3 cup milk
  • 2 large eggs
  • 15 ounce can cream style corn
  • 11 ounce can Del Monte Whole Kernel Southwest Corn with Poblano & Red Peppers drained
  • 1 pound lean ground beef
  • 1 packet taco seasoning
  • 2/3 cup water
  • 15 ounce can Rotel diced tomatoes and chilies
  • 1 1/2 cups shredded Mexican cheese divided

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Spray a 9 by 13 inch casserole dish with nonstick cooking spray.
  • Mix corn muffin mix, eggs, and milk in a large mixing bowl.
  • Add creamed corn and drained Southwest Corn. Set aside.
  • Brown ground beef in a large skillet over medium-high heat. Add taco seasoning and 2⁄3 cup water and stir to entirely coat ground beef.
  • Add Rotel to the ground beef mixture and let simmer 4-5 minutes.
  • Pour half of the cornbread mixture into the bottom of the prepped casserole dish.
  • Top the cornbread batter with the beef mixture.
  • Add half of the cheese over the ground beef mixture and top with remaining cornbread batter.
  • Sprinkle remaining cheese over the top.
  • Bake in the preheated oven for 35 minutes. Allow to cool for 5-10 minutes before slicing and serving.
  • Add your favorite Mexican toppings!

Notes

  • Store in the refrigerator for up to 3 days.
  • Can reheat in the microwave at 60% power for 45 seconds.
  • Goes perfect with our Ultimate Chili Recipe!