Jalapeno Cornbread Casserole combines two beloved Southern staples into one irresistible dish that brings comfort and excitement to any table.
This hearty casserole features a layer of savory, seasoned ground beef and vegetables topped with a spicy jalapeno cornbread that bakes to golden perfection.
The contrast between the moist, flavorful meat mixture and the slightly sweet, spicy cornbread creates a delightful texture and taste experience that has made this dish a favorite at family gatherings, potlucks, and weeknight dinners alike.
What makes this casserole particularly special is its versatility and ability to please crowds. The jalapenos add just enough heat to keep things interesting without overwhelming those with milder palates, while the cornbread topping provides that homey satisfaction we all crave.
Let’s dive into how you can create this crowd-pleasing casserole in your own kitchen.
INGREDIENTS
For the meat layer:
- 1 pound ground beef (or substitute ground turkey)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can corn kernels, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies
- 2 tablespoons taco seasoning
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
For the cornbread topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 2 eggs, beaten
- 3-4 jalapenos, seeded and diced (adjust according to heat preference)
- 1/2 cup shredded cheddar cheese
INSTRUCTIONS
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Begin by preparing the meat layer. In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks.
When the meat is about halfway done, add the diced onion and bell pepper, continuing to cook until the meat is no longer pink and the vegetables have softened, about 5-7 minutes.
Add the minced garlic to the skillet and cook for another minute until fragrant. Stir in the corn, black beans, diced tomatoes with green chilies, and taco seasoning.
Reduce the heat to medium-low and simmer for about 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Remove from heat and spread this mixture evenly in the prepared baking dish.
Sprinkle 1 cup of shredded cheddar cheese over the meat mixture.
Now prepare the cornbread topping. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, vegetable oil, and beaten eggs.
Pour the wet ingredients into the dry ingredients and stir just until combined – don’t overmix. Fold in the diced jalapenos and 1/2 cup shredded cheddar cheese.
Pour the cornbread batter evenly over the meat and cheese layer, spreading it to cover the entire surface. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.
Let the casserole rest for about 10 minutes before serving to allow it to set up properly. Garnish with additional jalapeno slices, fresh cilantro, or a dollop of sour cream if desired.
FAQs
1. Can I make Jalapeno Cornbread Casserole ahead of time?
Yes! You can prepare the meat mixture up to two days in advance and store it in the refrigerator. When ready to serve, bring it to room temperature, add the cheese, prepare the cornbread topping, and bake as directed.
You may need to add 5-10 minutes to the baking time if the meat layer is cold.
2. How can I adjust the spice level?
The heat level is easily customizable. For a milder version, remove all seeds and membranes from the jalapenos or reduce the quantity. For extra heat, leave some seeds in or add a diced serrano pepper.
You can also substitute mild green chilies for the jalapenos if you prefer just a hint of flavor without the heat.
3. What can I serve with Jalapeno Cornbread Casserole?
This casserole works well as a complete meal on its own, but it pairs beautifully with a simple green salad, coleslaw, or steamed vegetables for a balanced dinner.
For a more festive meal, serve with guacamole, salsa, and sour cream on the side.
4. Can I make this casserole vegetarian?
Absolutely! Simply omit the ground beef and double the beans, or substitute with 2 cups of cooked quinoa, additional vegetables like zucchini and mushrooms, or a plant-based ground meat alternative.
The flavor profile works wonderfully with these substitutions.
5. How should I store and reheat leftovers?
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or until heated through.
For larger portions, cover with foil and reheat in a 325°F oven for about 20 minutes. The casserole also freezes well for up to 3 months – thaw overnight in the refrigerator before reheating.
CONCLUSION
Jalapeno Cornbread Casserole represents the perfect marriage of convenience and flavor, bringing together savory, spicy, and sweet elements in one satisfying dish.
Its straightforward preparation makes it accessible to cooks of all skill levels, while the delicious results will have everyone thinking you spent hours in the kitchen.
The beauty of this recipe lies not only in its taste but also in its adaptability – adjust the heat, swap proteins, or add your favorite vegetables to make it uniquely yours.
Whether you’re looking for a new family dinner staple, a potluck crowd-pleaser, or a comforting meal during colder months, this casserole delivers on all fronts.
The combination of the hearty filling and the jalapeno-studded cornbread topping creates a memorable dish that will have everyone coming back for seconds.
So grab your baking dish and get ready to enjoy the warm, comforting goodness of Jalapeno Cornbread Casserole – a true testament to how simple ingredients can transform into something truly special when brought together.
