It’s been far too long since I’ve shared a new recipe on the blog! Twelve whole days, actually, with my “Honey-Chipotle Turkey Meatballs and Roasted Chickpeas” post being my last shared recipe. But don’t worry – I have been cooking, and here’s the evidence.
I’m a sucker for any dish involving cornbread. This casserole has a base of prepared corn muffin mix, and with thawed frozen corn [note: half of the corn goes in the base, half in the topping], poured into an 8”x8” baking dish.
Meanwhile I prepared the veggie and meat topping.
The recipe also calls for 8 oz. of Tomato & Green Chili Sauce but I’ve never seen this product at my grocery store. Instead, I used about 5-6 oz. of tomato sauced mixed with a few ounces of canned chopped green chilies (most of a 4 oz. can), both of which are very easy to find.
Cheese it up.
I loved this dish!
I added a few dashes of Sriracha to my portion for more heat, as well.
Mexican Cornbread Casserole
Recipe from Ro-Tel on recipe.com (mildly adapted)
- No-Stick Cooking Spray
- 1 8.5-ounce package corn muffin mix
- 1 egg
- 1/3 cup milk
- 3/4 cup frozen whole kernel corn, divided
- 1/2 pound lean ground beef
- 1 10-ounce can Diced Tomatoes & Green Chilies, drained
- 1 8-ounce can Tomato & Green Chili Sauce (or 3/4 of an 8 oz. can of tomato sauce mixed with canned chopped green chilies)
- 1/2 teaspoon ground cumin
- 1 cup shredded reduced fat Mexican cheese blend (or whatever cheese you prefer)
- Preheat oven to 375 degrees F. Spray 8×8-inch glass baking dish with cooking spray; set aside. Stir together cornbread mix, egg, milk, and half of corn in bowl. Pour into prepared dish.
- Meanwhile, cook beef in medium skillet over medium-high heat 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Stir in drained tomatoes, tomato sauce, remaining corn, and cumin. Pour mixture over top of cornbread batter. Top with cheese.
- Bake 15 to 20 minutes or until edges are lightly browned and cornbread is done.
Per serving (1/6th of recipe): Calories 276, Total Fat 13 g, Saturated Fat 6 g, Sodium 886 mg, Carbohydrate 38 g, Fiber 2 g, Protein 16 g, Calcium 368 mg, Sugar 11 g, Iron 2 mg. [source]
I wouldn’t change a thing about the recipe!