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Mexi-Cajun Cornbread Casserole

Mexi-Cajun Cornbread Casserole

This cornbread casserole has become a favorite recipe of mine and many others with whom I've shared it.  Several people have asked for this recipe, so I'm sharing it here for easy access.  If you try it, please let me know; and if you have any suggested variations, I'd love to hear those as well. 

Mexi-Cajun Cornbread Casserole

  • 1 pkg Mexi-Cajun Cornbread Mix
  • 1 can whole kernel corn, drained (can also substitute cream-style corn)
  • 8 oz cream cheese, softened
  • 1 lb ground meat
  • 1 onion, diced
  • 1/4 cup green onions, chopped
  • 1 can black beans, rinsed and drained
  • 2 T extra virgin olive oil
  • Mexi-Cajun Seasoning


In a large skillet, heat oil over med-hi heat.  Add diced onion and sautée until tender and clear.  Add meat and 3 T of seasoning.  Cook until meat is just about completely browned.  Add black beans.  Stir and continue to cook until meat is thoroughly cooked.

Prepare cornbread mix according to directions on package.  Add corn and mix well.  Fold in softened cream cheese.  Stir until incorporated.

In a greased 9x13 casserole dish, spoon meat and bean mixture into bottom and spread out evenly.  Layer cornbread mixture on top.  Bake at 400° for 30 minutes or until cornbread is golden brown.

Serve and ENJOY!

Variations:   Use breakfast sausage instead of ground meat and leave out black beans for a breakfast dish.  OR  Leave out meat all together for a scrumptious side to any meal.