Easy Mexican Cornbread Bake (Printer-Friendly Version)
A warm, cheesy cornbread layered with black beans, corn, and Mexican spices for a hearty one-dish meal.
# What You'll Need:
→ Canned Goods
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 cheese, cheddar or Mexican blend
05 -
⅓ cup milk
06 -
1 large egg
→ 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)
# Steps to Follow:
01 -
Set oven to 400°F and allow it to reach temperature.
02 -
In a large bowl, mix black beans, corn, diced tomatoes with green chilies, and half of the shredded cheese until evenly blended.
03 -
In a separate bowl, combine cornbread mix with milk, egg, chili powder, ground cumin, salt, and black pepper. Stir until just incorporated.
04 -
Spread the bean and corn mixture evenly in the bottom of a 9x13 inch baking dish. Carefully pour the cornbread batter over the top, spreading gently to cover.
05 -
Sprinkle the remaining shredded cheese evenly atop the cornbread batter.
06 -
Place dish in the oven and bake for 30 minutes, or until cornbread is golden and a toothpick inserted in the center comes out clean.
07 -
Remove from oven, let cool briefly before slicing. Garnish with fresh cilantro or green onions if desired.
# Additional Tips:
01 -
Consider adding cooked ground meat for extra protein. Store leftovers refrigerated for up to 3 days and reheat thoroughly before serving.