Paula Deen's Layered Mexican Cornbread

Indulge in the hearty, flavor-packed delight of Paula Deen's Layered Mexican Cornbread—a Tex-Mex twist on a Southern classic that’s destined to impress at any gathering. This layered casserole combines fluffy cornbread with a savory filling of taco-seasoned ground beef, creamy corn, diced green chilies, and fresh green onions, all topped with a melty duo of cheddar and Monterey Jack cheeses. Perfectly balanced with sweet and spicy notes, this easy-to-make dish bakes to golden perfection in just 35 minutes. Serve it as a comforting dinner, game-day snack, or potluck favorite that's sure to satisfy both Southern comfort food lovers and Mexican-inspired cuisine enthusiasts.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 16 oz cornbread mix
• 1 cup whole milk
• 2 large eggs
• 1 tbsp vegetable oil
• 1 lb ground beef
• 1 packet taco seasoning
• 0.75 cup water
• 4 oz canned diced green chilies
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 0.5 cup chopped green onions
• 8 oz canned cream-style corn

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or a similar-sized casserole dish.

Step 2

In a large bowl, prepare the cornbread batter by combining the cornbread mix, whole milk, eggs, and vegetable oil. Mix until just combined; do not overmix.

Step 3

In a skillet over medium heat, brown the ground beef until fully cooked, breaking it up with a spoon as it cooks. Drain excess grease if necessary.

Step 4

Add the taco seasoning packet and 3/4 cup of water to the ground beef. Stir well and simmer for about 5 minutes until the mixture thickens. Remove from heat and set aside.

Step 5

Layer half of the cornbread batter into the prepared baking dish, spreading it evenly to cover the bottom.

Step 6

Layer the cooked taco-seasoned ground beef on top of the cornbread batter.

Step 7

Next, evenly distribute the diced green chilies, cream-style corn, and chopped green onions over the ground beef layer.

Step 8

Sprinkle half the shredded cheddar cheese and half the shredded Monterey Jack cheese over the layers.

Step 9

Top the layers with the remaining cornbread batter, spreading it gently to cover the fillings.

Step 10

Sprinkle the remaining cheddar and Monterey Jack cheese on top of the final cornbread layer.

Step 11

Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the cornbread comes out clean.

Step 12

Remove from the oven and allow the layered Mexican cornbread to cool for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2045.0g)

Amount per serving	% Daily Value*
Calories	4190.5

Total Fat 194.4g	0%
Saturated Fat 88.2g	0%
Polyunsaturated Fat 8.7g
Cholesterol 923.4mg	0%
Sodium 10912.6mg	0%
Total Carbohydrate 433.8g	0%
Dietary Fiber 18.0g	0%
Total Sugars 117.7g
Protein 189.8g	0%

Vitamin D 211.4IU	0%
Calcium 3014.6mg	0%
Iron 21.6mg	0%
Potassium 2747.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 17.9%

Carbs: 40.9%