Thursday, July 15, 2010

Mexican Cornbread Casserole

RileyAdamsFoodBlogPostpic_thumb_thumb I think I’ve gone on a cornbread kick. In fact, looking back over the cornbread-related recipes I’ve posted here—Spicy Corn Muffins, Quick and Easy Corn Pudding, Grits Breakfast Casserole, and Cheesy Broccoli Cornbread, I think it’s safe to say I’ve been on this kick for a while. :) And Cleo also got into the act with her delicious Corn Muffin Tops a la Julia Child.

With the new release, it’s been an exciting week at the Adams/Craig household—and a busy one! I keep thinking I’m going to cook coq au vin or oxtail soup…but then I reach for something just a little less time-consuming. :)

There’s just something about the sweetness of cornbread. But sometimes you want something just a little spicy to go with it. That’s when I pull out my recipe for…

Mexican cornbread casserole


1 pkg cornbread mix
1 egg
1/3 cup milk
1 lb ground beef
15 oz. black-eyed peas
15 oz. lima beans
1 can stewed tomatoes (drained)
1 can Mexicorn
1 8 oz pkg shredded Mexican cheeses
2 oz jalapenos
1 medium onion, chopped

Preheat oven to 400 degrees. Cook and drain the ground beef and onions and add the jalapenos to the cooked mixture. Spread on the bottom of a greased casserole dish. Layer black-eyes, limas, Mexicorn, and the stewed tomatoes. Mix the cornbread mix according to the package instructions with the egg and milk and pour the mixture evenly over the casserole. Bake for 30-40 minutes or until the cornbread is done.

It’s quick and easy and another nice way to sneak some veggies into my children. :)

Riley Adams/Elizabeth Spann Craig
Mystery Writing is Murder
Twitter: @elizabethscraig
Facebook: Riley Adams Author, Elizabeth Spann Craig Author


  1. I do a very similar recipe with my leftover pulled pork. Although when it is topped with beer bread instead of corn bread, it is more Kansas-Mex.

    A can of creamed corn added to the meat will add a sweet taste.

    I LOVE the photo, with the lima beans sneaking through the bottom, and the tomatoes popping through the top.

    Saving this recipe for my trip back to Kansas (I can think of a better use for the beer anyway)

  2. The photo looks delicious. This would be a great recipe to prepare so you not slaving over a hot oven during this heat. Thank.

    Thoughts in Progress

  3. now that looks delicious!! I do love casseroles!
    thanks so muuch for sharing!

  4. Gorgeous picture! You're making my mouth water. I confess that I'm only a recent cornbread convert. Recent meaning the last ten years or so. I don't know if my tastes have changed or if I'm just getting better cornbread, but I love it now. And adding a little spice like your recipe above is too good to pass up! Thanks!


  5. Doesn't this look tasty and easy. I adore cornbread and with cheese...well, you had me at cheese. :)


  6. I can't wait to try this. I love anything Mexican.

  7. There's not an ingredient in this that I don't love. Put them all together, and I can't wait to try it.

    Think I'll make a pan of cornbread to go with it.

  8. I do a variation of this with ground sausage. I can't wait to try this one!

  9. Fabulous photo, Riley! Casseroles are so classic, and I love the idea of pouring the batter right over the other ingredients.

    Congratulations on the success of Delicious & Suspicious! I'm thrilled to hear that it's selling well. And I love your cover. You almost have to see it up close to appreciate all the detail.

    ~ Krista

  10. Cornbread is an entire food group to me. I just love it -- and I have loved all of your CB recipes here at MLK, including this one. Great photo, too! (And TY for linking to my little old corn muffin tops.)

    Finally, BIG CONGRATS on making the Barnes and Noble AND Bookscan mystery bestseller lists with DELICIOUS AND SUSPICIOUS. That is HUGE. Your book is truly a wonderful read and deserves to be what it now officially is: a National Bestseller! :)

    You had BETTER find time
    to celebrate, girl!
    ~ Cleo
    Cleo Coyle on Twitter

  11. Ok y'all, I have to preach it. I'm Texan, as y'all know. And down there, we have a mantra about cornbread. It goes like this: "Cake is sweet, cornbread is not!" I have yet to convince Chris (Mr. Chicago boy) of this, as he thinks cornbread comes in a package labeled "Jiffy". No, no, no...if you can make blueberry muffins out of it, it's way too dang sweet for cornbread! I've been reduced to buying cornmeal and making my own, since in the town I live in, you cannot buy a cornbread "mix" without sugar in it!
    That gotten out of my system, *grin*...Riley, this sounds great. My mom used to make something similar but added green chilis and left out the blackeyed peas and lima beans.

  12. A Year on the Grill--Oh, my goodness. Beer bread. That with the pork sounds fantastic!

    Love the idea of creamed corn in the mix! And now, with all your talk of beer, I'm going to be forced to open one. :)

    Mason--I am definitely trying not to do things on the stove right now! The oven I'll consider, as long as I just open the door for a second or two. :)

    Chef Dennis--I hope casseroles are coming back "in!" I just love them.

    Julie--You know, I think our tastes really CAN change. I've noticed that a lot lately with me.

    Avery--And this takes a LOT of cheese! :)

    Liz--You're so welcome! I hope you'll enjoy it.

    Laineshots--Mm! Even better with a side of cornbread.

    Alicia--I like the idea of the sausage in it! A little bit of a kick.

    Krista--Thank you so much! And the batter on the top really does make it yummy (and easy.) I've seen recipes where you put the mix on the bottom of the pan, but I think I like it this way, better.

    Cleo--Those were some good corn muffin tops!

    And thank you so much! I am excited about the book--and excited about Avery, who has hit the list herself! Woot! Mystery Lovers' Kitchen is rocking the lists! Yes, I think I'm going to celebrate with that beer that Dave mentioned. :)

    Shel--Yes, I have *definitely* heard that! There IS a sweetness to this one, but you can definitely make this with regular cornmeal and it will be delish, I know! I'm...uhhh...well, I've been too lazy to do that lately! But when I take the time to make it, it's divine and you're so right--even BETTER! And I've made this with green chilis too...very tasty!

  13. It's in the oven as I type. I made the cornbread recipe on the back of the cornmeal canister (no sugar!!). Left out the jalapenos, but added a clove of garlic in with the onions while browning the meat. Left out the lima beans (because I didn't have any), and used chili ready tomatoes instead of plain (because that's what was in the pantry.) We'll see how it turns out. Should be a little milder than your version, Riley, since I left out the peppers.

  14. Shel - waving at you from the shadow of the Morrison's granary in Denton ... can I send you a corn kit? :)

    Riley, this sounds fantastic ... a sort of tamale pie. Love the addition of black-eyed peas and lima beans!

  15. Wendy - waving back! Sure, send me anything you want, LOL!

    Riley - this turned out great!