Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

"mexican" cornbread casserole

SouthernYankeeMom avatar
Recipe by
Mandy Nolen
@SouthernYankeeMom
Seguin, TX

So I don't like the traditional stuffing during Thanksgiving, so I tried to create my own and ended up making something that was more of a main dish than a side dish. It went over well with the family, and we make it when we are wanting something spicy! Easy to make and great leftovers!

yield 6 -8
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For "mexican" cornbread casserole

  • 2 lb
    chorizo (mexican sausage, mild or medium
  • 1 can
    sweet corn, drained
  • 1 can
    black beans, drained and rinsed
  • 2 box
    jiffy cornbread mix (or use your own)
  • 1-2 can
    cream of poblano soup- or your favorite "cream of" soup. need enough for the mixture to "stick" together.
  • 2 c
    mexican blend shredded cheese
  • jalapenos
  • **you can also use rice instead of cornbread**

How To Make "mexican" cornbread casserole

  • 1
    Preheat oven to 350.
  • 2
    Mix and bake cornbread to package directions. Let cool then crumble.
  • 3
    Take chorizo out of casing, and cook until crumbly. Let grease drain off on paper towel.
  • 4
    Mix all ingredients together in a large bowl, add soup until the mixture sticks together.
  • 5
    Bake in a 9x13 pan for 30 minutes or until cheese is melted. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for "Mexican" Cornbread Casserole:

ADVERTISEMENT