4.80 from 5 votes

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 corn casserole with a scoop out of it.

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 up ingredients with corn casserole bake

Mix well. Pour into the prepared pan.

creamy corn casserole recipe mexican flavored

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.

mexican corn casserole with jiffy cornbread recipe

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.

cheese and chicken bake casserole

Add the remaining cheese on top.

Bake for 30-35 minutes or until the edges are brown.

Serve topped with the remaining fresh jalapenos.

baked corn casserole with shredded chicken recipe

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
chicken mexican corn bake on a plate with creamy corn and mushrooms

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!

4.80 from 5 votes

Mexican Corn Casserole with Chicken


Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Mexican cornbread casserole, made with creamy style corn, flavorful jalapenos and a shredded chicken, is not only a hearty side dish to feed a crowd, but also a great stand alone main dish meal. Just like original corn casserole with creamed corn, canned corn and Jiffy corn bread, this Mexican Cornbread Casserole is a varying take with garlic, jalapenos and mushrooms. Easy to make, casserole dishes are family favorite recipes due to the dump and go nature of popping a dish into the oven. It may be hard to imagine a corn bread as part of a Mexican meal, but serve this Mexican corn bread casserole right next to Tacos or enchiladas!  If you are looking for a great topping for Mexican Corn casserole, look no further than adding drained black beans, diced tomatoes and a bit of extra sour cream. Potluck friend, this recipes goes out of its way to take classic cornbread casserole and give it a new kick in this savory dish dish. 

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

Serving: 1Servings | Calories: 387kcal | Carbohydrates: 40g | Protein: 26g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 724mg | Potassium: 524mg | Fiber: 2g | Sugar: 5g | Vitamin A: 423IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 2mg

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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4.80 from 5 votes
Mexican Corn Casserole with Chicken, Delicious Baked Side Dish or Main Dish #mexican #cornbake #casserole

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