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Pioneer Woman Mexican Cornbread Casserole

Hello everyone, I hope you’re doing well! I am pleased to share with you today this Pioneer woman Mexican cornbread casserole that is simple, easy, and delicious. It’s the perfect weeknight meal when life is busy and you’re short on time. Serve with tortillas for dipping, and dinner is ready.

Why you all will Love This Recipe?

  • There’s a lot of flavor in this dish! If you mix Mexican spices and green chiles into any dish, it will add tons of flavor.
  • Unlike anything, you’ve seen before! Definitely not a meal you see every day, but one you should try!
  • We’ve got a full meal! This main dish does not require side dishes it’s a complete meal.
Pioneer Woman Mexican Cornbread Casserole
Pioneer Woman Mexican Cornbread Casserole

What is a Cornbread?

Cornbread is a quick bread made with cornmeal, common in southern U.S. cuisine, with origins in Native American cuisine. It is a type of batter bread. The Hopi people in Arizona eat dumplings and pancakes made from finely ground cornmeal.

Ingredients That You’ll Need:

  • Milk – Any kind of dairy or non-dairy milk will do.
  • Eggs – Bring these to room temperature before adding.
  • Creamed corn – Buy it canned for easier preparation.
  • Sweet Corn – You can use drained canned corn or use 1 cup of the thawed frozen variety.
  • Ground Beef – Any fat ratio will work in this recipe.
  • Taco Seasoning – If you make your own, use 2 tablespoons to equal 1 packet.
  • Rotel Diced Tomatoes with Green Chiles – Drain the liquid off first!
  • Cheddar Cheese – Pick a strong, traditional cheddar or white cheddar that can easily be grated.

Best Cornbread Mix For Pioneer Woman Mexican Cornbread Casserole

  • Best Overall: Marie Callender’s Restaurant Style Cornbread Mix.
  • Best Runner-Up: Famous Dave’s Cornbread Mix.
  • Best Budget Cornbread: Jiffy Honey Corn Muffin Mix.
  • Best Gluten-Free Cornbread: Open Nature Gluten-Free Cornbread Mix.

What can you add to Pioneer woman cornbread to spice it up?

In addition to 1 cup of chopped roasted jalapenos, you can also add 1 teaspoon of crushed red pepper flakes or cayenne into the batter you can also mix in 3 tablespoons of your favorite chili paste. Pioneer Woman suggests you add a 1/4 Cajun spice blend to the cornbread mix to give your cornbread a touch of NOLA flair.

Recipe Variations

Pioneer Woman Mexican Cornbread casserole is amazing as it is, but if you are looking to spice it up, there are so many different things you can do! My favorite variations include:

  • Bacon – there isn’t much bacon that can’t improve chop up a few slices in the corn mix or sprinkle them on top after baking.
  • Jalapeños – add some fresh or jarred Jalapeños to the corn or meat mix for some added heat.
  • Cayenne pepper or red pepper flakes – both are great options for kicking up the heat without changing the taste.
  • Creole Seasoning – Add a touch of Cajun spice to your New Orleans dishes! Replace taco seasoning with this.
  • Shredded chicken – More protein into your meal.
  • Red Bell Pepper – Cook with the bell pepper for a colorful and delicious addition!
Pioneer Woman Mexican Cornbread Casserole
Pioneer Woman Mexican Cornbread Casserole

How To Make Pioneer Woman Mexican Cornbread Casserole?

  1. Mix the Jiffy corn muffin mix with the eggs and milk in a large mixing bowl then stir in the creamed corn and sweet corn.
  2. Next, place half of the corn mixture in a greased 9×13 baking dish.
  3. Place the ground beef in a large nonstick skillet over medium-high heat and brown it.
  4. Add 1 packet of taco seasoning (plus any water indicated on the package), and simmer until the meat is thoroughly cooked.
  5. Mix in the Rotel tomatoes, then transfer the ground beef mixture to a baking dish. Top the ground beef with half the cheddar cheese then sprinkle the remaining corn mixture on top.
  6. Now, spread the remaining cheddar cheese on top of your casserole then bake it for about 35-40 minutes at 350 degrees F.
  7. Take the casserole out of the oven and allow it to cool for 5 minutes to set before cutting and serving.
  8. Top it with your favorite taco toppings if you like.

COOK’S NOTE

  • It can also be baked in a large cast-iron skillet if you don’t have a casserole dish.
  • You can place your eggs in a bowl of lukewarm water for about 5 minutes if you forgot to take them out of the fridge so they can come to room temperature.

What To serve with Pioneer Woman Mexican Cornbread Casserole?

How to store Pioneer Woman Mexican Cornbread Casserole?

In The Fridge:

  1. Allow the leftover Pioneer Woman Mexican cornbread casserole to cool at room temperature.
  2. Keep your Pioneer Woman Mexican cornbread casserole leftovers in an airtight container or wrap the casserole entirely in plastic wrap then place in the fridge.
  3. Your casserole can be stored in the refrigerator for up to five days.

In The Freezer:

  1. You can freeze Pioneer Woman Mexican cornbread casserole for 3 months.
  2. Divide the casserole into portions and place each portion in a freezer bag with the freezing date which is the most effective method.

Note: To speed up thawing, avoid freezing the whole Pioneer Woman Mexican cornbread casserole.

Pioneer Woman Mexican Cornbread Casserole
Pioneer Woman Mexican Cornbread Casserole

How To Reheat Pioneer Woman Mexican Cornbread Casserole?

In The Oven:

  1. Cover leftover Pioneer Woman smaller portions of Mexican Cornbread Casserole with foil.
  2. Reheat in the oven for 15 to 20 min at 350°F.
  3. It is recommended that the casserole be heated up to 165°F before serving.

In the Microwave:

  1. Wrap each serving of Pioneer Woman Mexican cornbread casserole in a damp paper towel.
  2. Microwave your Mexican cornbread casserole for 30 seconds, then at 20-second intervals until warmed through.

In The Air Fryer:

  1. Cover the leftover Pioneer Woman Mexican cornbread casserole with foil and reheat it in the air fryer for 3 minutes at 350°F.
  2. After removing the foil, reheat for 2 minutes, or until heated through.

NOTE: Using foil to keep Pioneer Woman’s Mexican cornbread casserole fresh is very effective.

Recipe Tips

  • Be careful not to overcook: cornbread will not always brown on top when it is done cooking. Too long in the oven can result in a dry, crumbly mess. Don’t forget to check it once it looks like it’s getting close to being finished.
  • The following toppings are suggested: shredded lettuce, sour cream, guacamole, pico de gallo, tomatoes, green onions, sliced black olives, and taco sauce.

FAQ Section

Can I use fresh corn for Mexican Cornbread Casserole?

Summer is the best time for sweet corn! Corn can be used in Mexican cornbread casserole if you can find some delicious fresh corn use 1 cup as you would for frozen corn. It will cook when the Mexican cornbread casserole goes in the oven.

Do I have to make 2 layers of cornbread in Mexican Cornbread Casserole?

You are free to decide! Double the meat or cut the cornbread ingredients in half if you prefer more meat to cornbread. You can keep the two cornbread layers by making them thinner, or just add a layer of meat followed by a layer of cornbread. This will result in a lower ratio.

Try More Recipes:

Pioneer Woman Mexican Cornbread Casserole Nutrition Facts

Amount Per Serving

  • Calories 475.9
  • Total Fat 24.1g
  • Saturated Fat 10.9g
  • Cholesterol 74.9mg
  • Sodium 1543.3mg
  • Potassium 326mg
  • Total Carbohydrate 36.1g
  • Dietary Fiber 2.8g
  • Sugars 14.8g
  • Protein 22.7g
  • Vitamin A 12%
  • Vitamin C 0.1%
  • Calcium 30%
  • Iron 13.7%

Nutrition Facts Source: Source

Pioneer Woman Mexican Cornbread Casserole

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: 5 minutesTotal time: 55 minutesServings:6 servingsCalories:475.9 kcal Best Season:Available

Description

Hello everyone, I hope you’re doing well! I am pleased to share with you today this Pioneer woman Mexican cornbread casserole that is simple, easy, and delicious. It’s the perfect weeknight meal when life is busy and you’re short on time. Serve with tortillas for dipping, and dinner is ready.

Ingredients

Instructions

  1. Mix the Jiffy corn muffin mix with the eggs and milk in a large mixing bowl then stir in the creamed corn and sweet corn.
  2. Next, place half of the corn mixture in a greased 9×13 baking dish.
  3. Place the ground beef in a large nonstick skillet over medium-high heat and brown it.
  4. Add 1 packet of taco seasoning (plus any water indicated on the package), and simmer until the meat is thoroughly cooked.
  5. Mix in the Rotel tomatoes, then transfer the ground beef mixture to a baking dish. Top the ground beef with half the cheddar cheese then sprinkle the remaining corn mixture on top.
  6. Now, spread the remaining cheddar cheese on top of your casserole then bake it for about 35-40 minutes at 350 degrees F.
  7. Take the casserole out of the oven and allow it to cool for 5 minutes to set before cutting and serving.
  8. Top it with your favorite taco toppings if you like.

Notes

  • Be careful not to overcook: Cornbread will not always brown on top when it is done cooking. Too long in the oven can result in a dry, crumbly mess. Don’t forget to check it once it looks like it’s getting close to being finished.
  • The following toppings are suggested: shredded lettuce, sour cream, guacamole, pico de gallo, tomatoes, green onions, sliced black olives, taco sauce.
Keywords:Pioneer Woman Mexican Cornbread Casserole
Nutrition Facts

Servings 6


Amount Per Serving
Calories 475.9
% Daily Value *
Total Fat 24.1g38%
Saturated Fat 10.9g55%
Cholesterol 74.9mg25%
Sodium 1543.3mg65%
Potassium 326mg10%
Total Carbohydrate 36.1g13%
Dietary Fiber 2.8g12%
Sugars 14.8g
Protein 22.7g46%

Vitamin A 12%
Vitamin C 0.1%
Calcium 30%
Iron 13.7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.