My mom made this for dinner, and everyone loved it. I just had to grab the recipe!

This cheesy Mexican cornbread casserole is a delightful twist on a classic comfort food, perfect for family dinners or potlucks. Growing up in a small Midwestern town, I learned to appreciate hearty dishes that bring everyone together around the table. This casserole combines the warmth of cornbread with the zesty flavors of Mexican cuisine, creating a dish that’s both crispy and golden on the outside, yet soft and hearty on the inside. It’s a great way to spice up your usual dinner routine and is sure to be a hit with both kids and adults.

This casserole pairs beautifully with a fresh green salad topped with avocado and a light vinaigrette. You might also consider serving it with a side of black beans or a simple tomato salsa to enhance the Mexican flavors. For a complete meal, add a dollop of sour cream or a sprinkle of fresh cilantro on top of each serving.

Servings: 6-8 servings

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup sugar
1 cup buttermilk
2 large eggs
1/4 cup melted butter
1 cup canned corn, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (4 oz) diced green chilies
1/2 cup chopped green onions
1/2 cup diced red bell pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder