Easy Mexican Cornbread Recipe – A savory and slightly spicy delight, featuring cornbread mixed with cheese, creamed corn, green chiles, eggs, milk, salsa, taco seasoning, and sausage. It’s the perfect fusion of flavors and textures that’s sure to satisfy your cravings. Serve it as a side dish or enjoy it as a main course with your favorite accompaniments.
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Pin This RecipeMexican Cornbread Casserole
This Mexican Cornbread is a mouthwatering fusion of flavors and textures that’s bound to become an instant favorite. Jiffy cornbread mix, generously mixed with the creaminess of Cheddar cheese, the sweet richness of creamed corn, and the subtle heat of diced green chiles. But the real star is the savory sausage, browned and seasoned with taco seasoning and salsa, adding layers of depth and spiciness to the dish. The result is a harmonious blend of sweet and spicy, soft and crispy, all baked to golden perfection. Each bite is a delightful explosion of taste that’s comforting and satisfying. Whether served as a side dish or a stand-alone meal, this cornbread is a versatile and crowd-pleasing delight, perfect for family dinners or potluck gatherings.
How to Make Mexican Cornbread
This casserole is super easy to make with only a few simple ingredients. In a large skillet, cook pork sausage over medium-high heat until no longer pink. Drain excess grease. Add taco seasoning and water to the skillet and simmer for 5 minutes.
In a large mixing bowl, whisk together jiffy mix, creamed corn, diced green chilies, salsa, eggs, and milk. Add cooked sausage and shredded cheese to the bowl. Stir well. Pour batter into a baking dish that has been sprayed with nonstick cooking spray. Bake in a preheated oven until a toothpick inserted into the center of the cornbread comes out clean. Garnish with cilantro or green onions.
Helpful Tips & Frequently Asked Questions
- I use Jimmy Dean Hot Pork Sausage. Can substitute ground beef, chorizo, ground chicken, or ground turkey.
- Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/
- Variations/Additions:
- onions
- bell peppers
- Rotel diced tomatoes and green chilies
- jalapeño peppers
- I bake the cornbread in a 9×13-inch pan. You can use a large cast iron skillet or a muffin pan.
- You can use any cheese that you enjoy:
- Cheddar cheese
- Colby Jack
- Monterey jack cheese
- pepper jack cheese
- Mexican cheese blend
- Our favorite store-bought salsa is Maeto’s.
- Here is our recipe for Homemade Salsa: https://www.plainchicken.com/superior-grill-salsa/
- Can I freeze Mexican Cornbread? Yes! Bake the cornbread and cool to room temperature. Wrap the cornbread with plastic wrap and aluminum foil. Store in the freezer for up to 4 months.
- Store leftovers in an airtight container in the fridge.
What to Serve with Mexican Cornbread
This has quickly become our favorite cornbread recipe. It is great served as a main dish or as a side dish. A crisp and refreshing side salad with homemade dressing can offer a nice contrast to the rich and spicy cornbread. A dollop of sour cream, melted butter, and fresh salsa can add a cool, tangy element that balances the heat and creaminess of the dish. For a heartier option, consider serving the cornbread alongside a bowl of chili or soup, offering a perfect blend of comfort food. Alternatively, a simple side of seasoned black beans and Mexican rice can provide an extra touch of protein and texture. No matter what you serve alongside this dish, it is sure to earn a spot in your dinner rotation.
Looking for more side dish ideas? Here are some popular recipes from the website:
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Mexican Cornbread
Equipment:
Ingredients:
- 1½ -lb ground pork sausage
- 1 (1-oz) package taco seasoning
- ⅔ cup salsa
- 3 (8.5-oz) boxes Jiffy cornbread mix
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 (14.75-oz) can creamed corn
- 1 (4-oz) can diced green chiles undrained
- 6 large eggs
- ¾ cup milk
Instructions:
- Preheat oven to 400ºF. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large skillet, cook pork sausage over medium-high heat until no longer pink. Drain excess grease. Add taco seasoning and salsa to the skillet and simmer for 5 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk together jiffy mix, creamed corn, diced green chilies, eggs, and milk.
- Add sausage mixture and shredded cheese to the bowl. Stir well.
- Pour batter into the prepared baking dish.
- Bake uncovered for 30 to 35 minutes, until a toothpick inserted into the center of the cornbread comes out clean. Garnish with cilantro or green onions.
Notes:
- I use Jimmy Dean Hot Pork Sausage. Can substitute ground beef, chorizo, ground chicken, or ground turkey.
- Variations/Additions:
- onions
- bell peppers
- Rotel diced tomatoes and green chilies
- jalapeño peppers
- I bake the cornbread in a 9×13-inch pan. You can use a large cast iron skillet or a muffin pan.
- You can use any cheese that you enjoy:
- Monterey jack cheese
- pepper jack cheese
- Mexican cheese blend
- Our favorite store-bought salsa is Maeto’s.
- Here is our recipe for Homemade Salsa: https://www.plainchicken.com/superior-grill-salsa/
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Can I freeze Mexican Cornbread? Yes! Bake the cornbread and cool to room temperature. Wrap the cornbread with plastic wrap and aluminum foil. Store in the freezer for up to 4 months.
- Store leftovers in an airtight container in the fridge.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Looks like something I can’t wait to make – tomorrow! Also saw the Mexican Chicken and rice soup that sounds yummy! I will let you know how it turns out. Thanks.