Mexican Cornbread Casserole
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Mexican cornbread casserole, made with creamy-style corn, flavorful jalapenos, and shredded chicken, is not only a hearty side dish to feed a crowd but also a great stand-alone main dish meal.
Mexican Cornbread Casserole
Many Mexican cornbread casseroles include beef and tomatoes, which is a variation I also love, but this new take with shredded chicken is the only way my kids will devour it.
Not everyone in my house is a spicy fan, so making the spice optional rather than required is one way to keep all members happy.
While this is a great Mexican side dish for a potluck or picnic and also a unique casserole recipe to serve, the added chicken makes it a perfect one-pan meal as well.
And talk about easy prep! Dump, mix, bake, and serve!
Ingredients
- 1 can, 15 oz., corn, drained
- 1 can, 14.75 oz, cream-style corn
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 2 eggs
- 1 package, 8.5 oz., cornbread mix
- 2 cups cooked chicken, shredded or chopped into bite-size pieces
- 1-1/2 jalapenos, seeded and diced (divided)
- 4 ounces sliced fresh mushrooms
- 1/2 cup sour cream
- salt and pepper
- 2 cups shredded Colby jack cheese, divided
Mexican Cornbread and Chicken Tips
- If you served this as a side dish, you could easily feed 12–16 people. If it’s a meal, probably around 8–10. It has a little kick, but I can only eat mild salsa. If you want more kick, serve it with hot or spicy sauce.
- You can swap the jalapenos in the mix for a 4-ounce container of diced chilies.
- It takes 10-15 minutes to pull together and then baking time.
- Use a box of Jiffy Cornbread Mix; there is no sense in reinventing the wheel here.
- The added protein makes Mexican cornbread casserole perfect alongside some Spanish rice, and the base of corn, mushrooms, and cheese makes it a perfect meal to top however you please. Pile up the sour cream, salsa, and tabasco to really put some kick in each bite!
Taco Cornbread Casserole Recipe
Preheat the oven to 375 and grease a 9×13 baking pan with nonstick cooking spray. Set aside.
In a large mixing bowl, add whole, cream-style corn, garlic, salt, eggs, and cornbread mix.
Mix well. Pour into the prepared pan.
In a separate bowl, add pre-cooked chicken. Season with salt and pepper.
Add 1 jalapeno, mushrooms, and sour cream. Stir in 1 cup of cheese.
TIP: You can grab a rotisserie chicken and shred it to add chicken without the work! I do this a lot for soups.
Spread the mixture on top of the cornbread, keeping about 1″ from the edges.
Add the remaining cheese on top.
Bake for 30-35 minutes or until the edges are brown.
Serve topped with the remaining fresh jalapenos.
Corn Side Dish Recipes
Want your corn casserole without the extras? I get that too!
Traditional recipes are always something a family loves, so try my sweet corn pudding casserole or totally yummy homemade cream corn (no can here!) to get back to the basics.
Mexican Topping Ideas
Mexican-made recipes are easy to top up however you like to spice this side dish up.
Some of my favorites to add to the finished plate are below, but you could also easily top it with cowboy caviar, pico de gallo, or black bean and corn salsa for fun alternatives.
- Green Olives
- Salsa
- Sour Cream
- Guac
Here is a downloadable and printable version of this Mexican corn casserole recipe. Personally, I like to print recipes for ingredients and keep my devices out of the kitchen. Feel free to print it to make it easier for you to make!
Mexican Corn Casserole with Chicken
Ingredients
- 15 oz. canned corn drained
- 14.75 oz. cream style corn
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 2 eggs
- 1 package 8.5 oz, cornbread mix
- 2 cups cooked chicken shredded or chopped into bite size pieces
- 1-1/2 jalapenos seeded and diced (divided)
- 4 ounces sliced fresh mushrooms
- 1/2 cup sour cream
- salt and pepper
- 2 cups shredded colby jack cheese divided
Instructions
- Preheat oven to 375 and grease a 9×13 baking pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, add whole and cream style corn, garlic, salt, eggs and cornbread mix. Mix well. Pour into prepared pan.
- In a separate bowl, add chicken. Season with salt and pepper. Add 1 jalapeno, mushrooms, and sour cream. Stir in 1 cup of cheese.
- Spread mixture on top of cornbread keeping about 1″ from the edges. Add remaining cheese on top. Bake for 30-35 minutes or until edges are brown. Serve topped with remaining fresh jalapenos.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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