Delicious Mexican Cornbread Casserole: Easy Article With Images

A delightful Mexican Cornbread Casserole packed with protein-rich black beans and sweet corn, perfect for a healthy and satisfying meal prep.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1 box Cornbread Mix Choose a gluten-free variety.
1 can Black Beans Drained and rinsed.
1 cup Corn Fresh or frozen.
2 cups Shredded Cheese (Cheddar or Mexican Blend) Opt for low-fat.
1 cup Salsa Fresh is best for minimal sugar.
1 teaspoon Cumin
1 teaspoon Chili Powder Adjust to taste.
2 large Eggs Key for binding.
1 cup Milk Skim or lactose-free.

For the Garnish

2 tablespoons Chopped Green Onions
1/4 cup Cilantro

Equipment

mixing bowl
whisk
9x13 inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the cornbread mix with the eggs and milk according to the package instructions. Whisk until smooth.
Gently fold in the black beans, corn, salsa, cumin, chili powder, and half of the shredded cheese.
Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
Sprinkle the remaining shredded cheese on top.
Bake for 25-30 minutes until the top is golden brown.
Let cool for a few minutes, then garnish with chopped green onions and cilantro before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 680mgPotassium: 350mgFiber: 6gSugar: 5gVitamin A: 12IUVitamin C: 6mgCalcium: 15mgIron: 10mg

Notes

This casserole can be frozen for up to 3 months. Remember to label your containers with the date for freshness.

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