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Mexi-Cajun Cornbread Casserole

cornbread-casserole-slice.jpg

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, deep skillet, heat oil over med-hi heat.  Add diced onion and sautée until tender and clear.  Add meat and 3 T of seasoning and about 1/4 cup water.  Cook until meat is just about completely browned.  Add black beans.  Stir and continue to cook until meat is thoroughly cooked. Remove from heat.

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

Pour prepared cornbread mixture on top of meat and beans in skillet.  Bake at 400° for 30 minutes or until cornbread is golden brown.  {If your skillet is not deep enough or oven proof, grease a 9x13 casserole dish, spoon meat and bean mixture into bottom, spread out evenly, and add cornbread mixture on top.}  

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.