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–+ servings
slice of Mexican Chicken Cornbread
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5 from 3 votes

Mexican Chicken Cornbread

Mexican Chicken Cornbread is a hearty meal perfect for weeknight dinners or family gatherings. Layers of cornbread stuffed with chicken, black beans, peppers, onions and cheese. 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Chicken
Cuisine: American
Keyword: cornbread casserole, Mexican cornbread, tamale casserole
Servings: 8 servings
Calories: 543kcal
Author: Milisa

Ingredients

For the Filling:

  • 2 tablespoons olive oil
  • 1 1/2 cups diced onions
  • 1 cup diced bell peppers
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups diced or shredded cooked chicken
  • 1 can 15 ounces black beans rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese

For the Cornbread:

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 2 eggs
  • 1 can 14.75 ounce creamed corn
  • 1 cup milk
  • 1/4 cup bacon drippings or vegetable oil plus more for greasing the skillet
  • 3 jalapeño peppers stem and seeds removed, diced

Instructions

  • Prepare the filling by adding olive oil to a large skillet over medium-high heat. Stir in onions, bell peppers and garlic. Stir often, cooking about 10 minutes until softened.
  • Remove from heat. Stir in cumin, chili powder, salt and pepper.
  • Add chicken, black beans and shredded cheeses to the vegetables and mix to combine.
  • Preheat oven to 350° with a 12 inch cast iron skillet in the oven as it preheats.
  • In a large bowl, combine cornmeal, flour, baking soda and salt.
  • Add milk, eggs, bacon grease (or vegetable oil), and cream corn if using. Mix to combine.
  • Carefully remove cast iron skillet from the oven and coat with bacon grease or vegetable oil, about 1 tablespoon.
  • Pour half of cornbread batter into the skillet, spreading to the edges.
  • Top with filling in an even layer.
  • Top with remaining cornbread batter, spreading over the top.
  • Bake for 35- 45 minutes or until a toothpick inserted comes out clean.
  • Remove from oven, slice and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator up to 4 days.
Reheat uncovered on a baking pan in a 350° oven for about 10- 15 minutes.

Nutrition

Serving: 1g | Calories: 543kcal | Carbohydrates: 56g | Protein: 29g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 113mg | Sodium: 687mg | Fiber: 8g | Sugar: 8g