It’s 6 PM, and like clockwork, you’re running up and down trying to make a quick fix for dinner.
The Pioneer woman Mexican cornbread casserole is a recipe that works perfectly for me, especially when I’m on crunch time.
This is the epitome of a simple, delicious, and hearty meal.
I get it if your family is bored by the same bland meals week in and week out.
I’m a mom, too, and the kitchen struggles are real.
Finding a balance while keeping everyone happy and healthy can be frustrating, especially for busy moms.
The Pioneer woman Mexican cornbread casserole involves simple ingredients, where you can prepare something delicious even for a group of people on short money.
The cornbread casserole is more flavorful, crispy on the outside, while the inside stays moist and creamy.
Nothing beats a cornbread casserole out of the oven and topped with freshly chopped cilantro, sour cream, and jalapenos.
Why this recipe is the best:
● This dish is a complete meal. It’s an all-in-one meal that doesn’t require a side dish
● It’s a richly flavored meal. Like every Mexican dish, this cornbread casserole has a flavor that’s not watered down. It’s unbelievably delicious. Every bite is unlike anything you’ve tried before
● The delicious aroma will have everyone in family circles almost eating from the baking pan
● It’s a favorite to both the kids and adults
● Depending on your family size and how much everyone eats, you can fix a huge casserole that may last a few days. Try cooking this recipe when you have a little free time, and you’ll be covered for a few days
● It’s an inexpensive dish to make
● It’s a lot of fun for the kids and a bonding experience to let them help with the preparation (you can do the knife work depending on their age)
You can try a few other variations on this dish if you want extra flavor and spice. You can:
● Chop up a few slices of bacon and add in your cornmeal or sprinkle it on top after baking
● Add some fresh jalapenos to your cornmeal or meat mix to kick up the heat
● Add a dash of creole seasoning to spice things up without altering the taste
● Add shredded chicken to give a nice protein boost and a delicious contrast to your dish
Be careful not to overcook your cornbread casserole. It might get dry and crumbly if you keep it too long in the oven.
The top may not always be brown, as indicated in the instructions.
Check your casserole when the cook-time is almost up.
You can also add any toppings of your choice.
For example, you can include green onions, tomatoes, shredded lettuce, sliced black olives, guacamole, etc.
● One tablespoon olive oil
● One small onion, diced
● ½ red bell pepper, chopped
● One pound ground beef
● One teaspoon minced garlic
● One teaspoon chili powder
● ¼ teaspoon cayenne pepper
● Salt and ground black pepper to taste
● ½ cup frozen corn
● One cup grated cheddar cheese
● One can diced Rotel tomatoes with green chilies (drained)
● One cup salsa
Corn Bread Topping
● One cup cornmeal
● ¾ teaspoon salt
● ½ teaspoon baking soda
● One cup milk
● Two eggs, beaten
1. Preheat the oven to 425 degrees F (220 degrees C). Take a 9-by-13 inch casserole dish and grease it with butter.
2. Heat the olive oil in a skillet over medium-high heat. Saute the onion and red bell pepper for 5-7 minutes, or until softened. Add ground beef, garlic, Rotel tomatoes, cayenne pepper, chili powder, black pepper, and salt. Cook until the meat is well browned and crumbly.
3. Add corn into the beef mixture and allow it to defrost for about 3 minutes. Drain and discard the fat. Add about ¼ of the grated cheddar cheese and mix well.
4. Pour your meat sauce into the casserole dish. Cover the meat with a thin layer of salsa.
5. Mix the cornmeal, salt, and baking soda in a large bowl. Add the milk and eggs, stir until well incorporated.
6. Pour the cornmeal mixture on the salsa layer and top it with the remaining grated cheddar cheese.
7. Bake for about 30 minutes until the top is lightly browned.
8. Take out your casserole and allow it to cool for about 5 minutes before serving.
9. You may top it with your favorite taco toppings and enjoy.
If you intend to store it for a few days, you can store it in the fridge for about five days.
Here’s how you can keep your leftover Pioneer woman Mexican cornbread fresh:
1. Allow the leftover cornbread to cool off entirely or get to room temperature.
2. Keep the leftovers in an airtight container or wrap the casserole entirely in plastic wrap, then place it in the fridge.
3. Your leftover casserole will stay fresh for up to five days.
4. You can also use aluminum foil to cover your cornbread casserole. Wrap your cornbread casserole firmly with the foil, then place it in an airtight container before tossing it in the fridge.
If you need to store it for longer, you can freeze your casserole for up to 3 months.
1. Divide your casserole into smaller portions and store each serving separately in a freezer bag. This will speed up the thawing process and be easy for you to grab a ready-to-eat ration.
|Nutrition Facts Servings Per Recipe: 6 Serving Size: 1 serving|
|Amount per Serving|
|Total Fat||24.1 g|
|Saturated Fat||10.9 g|
|Polyunsaturated Fat||0.6 g|
|Monounsaturated Fat||6.8 g|
|Total Carbohydrate||36.1 g|
|Dietary Fiber||2.8 g|
These percent daily values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Mexican cornbread casserole health benefits
1. Cornmeal is great for gluten-free diets. This makes it a great diet addition for people who are gluten sensitive, have celiac disease, or are strict followers of a gluten-free diet.
2. Cornmeal is rich in fiber which helps support healthy bowel movements. This ensures that your digestive system is properly processing all the foods.
3. Cornmeal has fiber and low content sugar, making it a great addition to anyone trying to prevent obesity or maintain a healthy body weight.
4. Cornmeal has been proven to improve cardiovascular health and lower cholesterol levels. The Selenium content in cornmeal may reduce coronary heart disease risk, thus boosting heart health.
5. The Rotel tomatoes are an excellent source of Lycopene which is an antioxidant. This helps lower the risk of heart disease, macular degeneration (poor eyesight as you age), and prostate cancer.
6. Cheddar cheese is an excellent source of Calcium which promotes bone health, reducing the risk of osteoporosis.
7. Eating cheddar cheese may help lower your cholesterol, especially for middle-aged adults.
8. The olive oil is rich in monounsaturated fats, which reduce inflammation and help protect your blood cholesterol from oxidation. This helps lower your risk of heart diseases.
9. Olive oil is also rich in powerful antioxidants that may reduce your risk of chronic diseases.
10. Black pepper is high in antioxidants which may help prevent or delay the damaging effects of free radicals (unstable molecules that can damage your cells).
Q: How can I serve the Pioneer woman Mexican cornbread casserole?
A: You can scoop out your casserole and put it in a tortilla. Top it with guacamole, sour cream, diced onions, fresh chopped tomatoes, shredded lettuce, and salsa. You can also serve with a simple tomato soup.
Q: How can I add flavor to my cornbread for this recipe?
A: You may add a few slices of bacon to your corn mix to give your cornbread more flavor. You can also add 2/3 cup of buttermilk, which gives it more depth and a little tangy twist.
Q: Can I use fresh corn instead of frozen?
A: Yes, you can. Fresh sweet corn is also a delicious substitute for frozen corn. If you can find fresh corn, use ½ cup as you would for the frozen corn. It will cook well once it goes in the oven.
Q: Can I add black beans to this recipe?
A: Yes, you can add black beans to your cornbread casserole. Adding the black beans will stretch your meal further, especially when cooking for a larger family.
There you have it, the perfect dish for your Cinco de Mayo party at home.
The Pioneer woman Mexican cornbread casserole is also a one-pot wonder for when you need an inexpensive, delicious, and easy-to-put-together meal for your family.
It’s also great for when you have a busy day and need a quick dinner.
This sizzling to perfection dinner will be a frequent flyer in your house.
This comfort food works like a charm on the dinner table; it’s a great way to start conversations and keep the family tradition going.
The Pioneer Woman Mexican Cornbread Casserole
- 1 Pan
- Preheat the oven to 425 degrees F (220 degrees C). Take a 9-by-13 inch casserole dish and grease it with butter.
- Heat the olive oil in a skillet over medium-high heat. Saute the onion and red bell pepper for 5-7 minutes, or until softened. Add ground beef, garlic, Rotel tomatoes, cayenne pepper, chili powder, black pepper, and salt. Cook until the meat is well browned and crumbly.
- Add corn into the beef mixture and allow it to defrost for about 3 minutes. Drain and discard the fat. Add about ¼ of the grated cheddar cheese and mix well.
- Pour your meat sauce into the casserole dish. Cover the meat with a thin layer of salsa.
- Mix the cornmeal, salt, and baking soda in a large bowl. Add the milk and eggs, stir until well incorporated.
- Pour the cornmeal mixture on the salsa layer and top it with the remaining grated cheddar cheese.
- Bake for about 30 minutes until the top is lightly browned.
- Take out your casserole and allow it to cool for about 5 minutes before serving.
- You may top it with your favorite taco toppings and enjoy.