Best 2 Southwestern Cornbread Casserole Recipes

Southwestern cornbread casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a hearty casserole with a slightly sweet cornbread topping and a savory filling of corn, black beans, tomatoes, and chiles. The combination of flavors and textures in this dish is sure to please everyone at the table. It is also a great way to use up leftover cornbread or cornmeal.

Let's cook with our recipes!

SOUTHWESTERN CHICKEN, SQUASH, AND CORNBREAD CASSEROLE

Southwestern Chicken, Squash, and Cornbread Casserole image

Turn leftover chicken into a comforting casserole with "South-of-the Border" flair! Beautiful summer squash and zucchini, along with canned Southwest style corn and RO*TEL®, join with a queso-like sauce, and everything is covered with Mexican cornbread. Garnish with sour cream, or guacamole, or salsa, whatever your taste buds desire!

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 19

Ingredients

1 tablespoon extra-virgin olive oil
1 cup sliced zucchini
1 cup sliced yellow squash
3 scallions, sliced
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
1 (15.25 ounce) can Southwest-style corn with poblano and red peppers, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 cup chopped cooked chicken
salt and ground black pepper to taste
1 (13 ounce) can evaporated milk
2 ½ cups shredded Cheddar cheese
1 tablespoon cornstarch
¼ cup chopped cilantro
1 (6 ounce) package Mexican-style cornbread mix (such as Martha White®)
⅔ cup milk
1 egg
½ jalapeno, sliced crosswise, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.
Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.
Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.
Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.
Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 45.6 g, Cholesterol 117.7 mg, Fat 29.2 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 15.2 g, Sodium 1269.4 mg, Sugar 9.7 g

SOUTHWESTERN CORNBREAD CASSEROLE

Southwestern Cornbread Casserole image

Treat your family to a cheesy Southwestern casserole dinner that features chicken, Progresso® beans, corn, Betty Crocker® muffin mix, Old El Paso® salsa and enchilada sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

2 teaspoons vegetable oil
3 medium onions, chopped (1 1/2 cups)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (10 oz) diced tomatoes with green chiles, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup Old El Paso™ Thick 'n Chunky salsa
2 cups chopped cooked chicken
1/4 cup chopped fresh cilantro
2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
4 eggs
1 1/2 cups shredded Mexican cheese blend (6 oz)
Sliced fresh jalapeño chiles, if desired

Steps:

Heat oven to 350°F. Spray 8 (8-oz) individual baking dishes with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook onions in oil 5 minutes, stirring occasionally, until tender.
In large bowl, mix beans, corn, tomatoes, enchilada sauce and salsa. Stir in chicken, cilantro and onions. Spoon mixture into baking dishes.
In medium bowl, stir muffin mix, milk and eggs just until moistened. Spoon topping by heaping spoonfuls over chicken mixture.
Bake uncovered 20 to 25 minutes or until filling is bubbly and topping is golden brown. Sprinkle with cheese blend. Bake 5 minutes longer or until cheese is melted. Garnish with jalapeños.

Nutrition Facts : Calories 447, Carbohydrate 54 g, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 868 mg

Tips

For a creamier casserole, use whole milk or half-and-half instead of low-fat milk.
If you don't have green chiles, you can substitute a 4-ounce can of diced jalapenos, drained.
For a spicier casserole, add 1/2 teaspoon of cayenne pepper to the batter.
To make the casserole ahead of time, prepare it according to the recipe and then refrigerate overnight. Before baking, let the casserole come to room temperature for 30 minutes.
Serve the casserole with sour cream, salsa, and guacamole.

Conclusion

Southwestern cornbread casserole is a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover cornbread, and it's also a perfect dish for potlucks and parties. With its creamy texture, cheesy flavor, and spicy kick, this casserole is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this southwestern cornbread casserole a try. You won't be disappointed!