Experience the delightful fusion of flavors with this Mexican cornbread casserole. A comforting dish, it features a golden cornbread topping over a hearty mixture of beans, corn, and spices. Perfect for serving at gatherings or enjoying a cozy night in, this casserole is sure to satisfy everyone at the table. Let’s dive into the ingredients and the steps to create this mouthwatering meal!
Ingredients
– 1 cup cornmeal
– 1 cup milk
– 1 large egg
– 1 can black beans, rinsed and drained
– 1 cup corn (frozen or canned)
– 1 cup diced tomatoes (with green chilies)
– 1 tsp chili powder
– 1 tsp cumin
– 1 cup cheddar cheese, shredded
– 1/2 cup green onions, chopped
Servings and Cooking Time
This recipe yields approximately 6 servings. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 250 calories, 10g protein, 35g carbohydrates, and 8g fat. This is for one person and provides a hearty meal with a good balance of nutrients.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the cornmeal, milk, and egg until well combined.
- Add the black beans, corn, and diced tomatoes to the mixture.
- Stir in chili powder and cumin for flavor.
- Fold in half of the shredded cheese and green onions.
- Pour the mixture into a greased baking dish.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 30 minutes until golden brown.
- Let it cool for a few minutes before serving.
- Garnish with additional green onions or salsa, if desired.
Alternative Ingredients
If you prefer, you can substitute black beans with kidney beans, and use a dairy-free milk alternative to make it vegan. Additionally, cornmeal can be replaced with gluten-free flour for a gluten-free option.
Serving and Pairings
This Mexican cornbread casserole pairs beautifully with a side of guacamole, sour cream, or a fresh green salad. For a more filling meal, serve it alongside grilled chicken or tacos.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave individual portions. This casserole can also be frozen for longer storage.
Cooking Mistakes
- Not greasing the baking dish can lead to sticking.
- Overmixing the batter may result in a dense texture.
- Using expired baking powder can affect the rise.
- Not letting it cool before cutting can make it crumbly.
- Not preheating the oven can lead to uneven baking.
Helpful Tips
- For added spice, include jalapeños in the mixture.
- Serve with fresh cilantro for a burst of flavor.
- Experiment with different cheeses for a unique taste.
- Let the casserole sit for a few minutes to firm up before serving.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it and refrigerate until ready to bake. It may require a few extra minutes in the oven if baked straight from the fridge.
Is this casserole suitable for vegetarians?
Absolutely! This Mexican cornbread casserole is entirely vegetarian, packed with beans and veggies.
Can I add meat to this dish?
Yes, ground beef or turkey can be added for extra protein. Just cook the meat beforehand and mix it into the batter.
How do I know when it’s done?
The casserole is done when the top is golden brown and a toothpick inserted in the center comes out clean.
Can I use other types of beans?
Yes, feel free to substitute black beans with pinto beans or chickpeas for a different flavor profile.
Conclusion
This Mexican cornbread casserole is a delightful dish that combines the comforting texture of cornbread with savory ingredients. Perfect for any occasion, it brings a taste of Mexico to your table, ensuring that everyone will leave satisfied and asking for seconds. Enjoy this hearty meal with family and friends!
Mexican Cornbread Casserole
Ingredients
- 1 cup cornmeal
- 1 cup milk
- 1 large egg
- 1 can black beans rinsed and drained
- 1 cup corn frozen or canned
- 1 cup diced tomatoes with green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup cheddar cheese shredded
- 1/2 cup green onions chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the cornmeal, milk, and egg until well combined.
- Add the black beans, corn, and diced tomatoes to the mixture.
- Stir in chili powder and cumin for flavor.
- Fold in half of the shredded cheese and green onions.
- Pour the mixture into a greased baking dish.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 30 minutes until golden brown.
- Let it cool for a few minutes before serving.
- Garnish with additional green onions or salsa, if desired.
