Easy Mexican Cornbread Dish (Ready-to-Print Version)
Hearty Mexican-style cornbread with beans, corn, cheese, and spices, perfect for quick meals or gatherings.
# What You’ll Need:
→ Legumes and Vegetables
01 -
1 can (15 oz) black beans, drained and rinsed
02 -
1 can (15 oz) corn, drained
03 -
1 can (10 oz) diced tomatoes with green chilies
→ Dairy and Eggs
04 -
1 cup shredded cheddar or Mexican blend cheese
05 -
⅓ cup milk
06 -
1 large egg
→ Dry Mixes and Spices
07 -
1 packet (8.5 oz) cornbread mix
08 -
1 teaspoon chili powder
09 -
1 teaspoon ground cumin
10 -
½ teaspoon salt
11 -
¼ teaspoon black pepper
→ Garnish
12 -
Fresh cilantro or green onions, to taste (optional)
# Step-by-Step Guide:
01 -
Set the oven to 400°F (200°C) and allow it to preheat fully.
02 -
In a large mixing bowl, mix black beans, corn, diced tomatoes with green chilies, and ½ cup of the shredded cheese until well blended.
03 -
In a separate bowl, whisk together the cornbread mix, milk, egg, chili powder, ground cumin, salt, and black pepper until just combined.
04 -
Evenly spread the bean and vegetable mixture across the bottom of a 9x13 inch baking dish.
05 -
Gently pour and spread the cornbread batter over the bean layer, ensuring full coverage.
06 -
Sprinkle the remaining ½ cup of shredded cheese evenly over the cornbread batter.
07 -
Place the dish in the oven and bake for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
08 -
Remove from oven and allow to cool for a few minutes before slicing. Garnish with fresh cilantro or green onions if desired.
# Handy Tips:
01 -
For additional protein, incorporate cooked ground beef or turkey. Adjust spices to taste for heat preference by adding jalapeños. Store refrigerated for up to 3 days and reheat in oven or microwave.