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Mexican Cornbread Casserole

A delicious and healthy casserole packed with flavor and high in protein, perfect for meal prep and weight loss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Cornbread Base
  • 1 box cornbread mix Look for gluten-free if necessary.
Filling
  • 1 can black beans, drained and rinsed High in protein and fiber.
  • 1 cup corn (fresh or frozen) Adds sweetness and texture.
  • 1 cup shredded cheese (cheddar or Mexican blend) Choose low-fat cheese for a lighter option.
  • 1 cup salsa Opt for fresh salsa with little sugar.
  • 1 teaspoon cumin Adds warm, earthy flavor.
  • 1 teaspoon chili powder Enhances spice and taste.
  • 2 large eggs Source of high protein.
  • 1/4 cup milk Use skim or lactose-free for lower calories.
Garnish
  • to taste chopped green onions and cilantro Adds freshness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, prepare the cornbread mix according to the package instructions.
  3. In the bowl, whisk together cornbread mix, eggs, and milk until smooth.
Combining Ingredients
  1. Stir in black beans, corn, salsa, cumin, chili powder, and half of the shredded cheese.
  2. Mix until all ingredients are well combined.
Baking
  1. Pour the mixture into a greased 9x13 inch baking dish.
  2. Spread the mixture evenly across the dish.
  3. Sprinkle the remaining cheese on top.
  4. Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
Serving
  1. Allow the casserole to cool for a few minutes.
  2. Garnish with chopped green onions and cilantro before serving.

Notes

This casserole is great for meal prep and can be frozen for up to three months. Serve with a side salad for a complete meal.