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, bell peppers, onions and cheese.
Inspired by my grandma’s famous Mexican Cornbread, this chicken version is incredibly delicious and the perfect meal for leftover smoked chicken or a rotisserie chicken from the deli.
Mexican Chicken Cornbread ~ Delicious Family Meal
If you are looking for something new to changeup the same old dinner menu, this fantastic casserole is just the ticket. The Tex-Mex flavors are a guaranteed hit for any fiesta inspired dinner.
What to Serve with Mexican Chicken Cornbread:
Just like my grandma, we serve it up with a fresh green salad and ranch dressing. Skillet Mexican Street Corn and homemade salsa are also fantastic sides for a complete meal.
Ingredients Needed:
For the Filling:
- Olive Oil
- Diced Onion
- Diced Bell Peppers
- Minced Garlic
- Ground Cumin
- Chili Powder
- Kosher Salt
- Black Pepper
- Cooked Chicken
- Black Beans
- Cheddar Cheese
- Pepper Jack Cheese
For the Cornbread:
- Cornmeal
- All Purpose Flour
- Baking Soda
- Kosher Salt
- Egg
- Milk
- Bacon Grease
- Diced Jalapeños
- Cream Corn (optional)
How to Make Mexican Chicken Cornbread:
- In a large skillet add olive oil and place over medium-high heat. Add onions, bell peppers and garlic. Cook, stirring often until vegetables are softened, about 10 minutes.
- Remove from heat. Mix in cumin, chili powder, salt and pepper.
- Add diced chicken and black beans and shredded cheese.
- Mix well.
- Preheat the oven and place a 12 inch iron skillet into the oven while it preheats.
- Mix up the cornbread by combining cornmeal, flour, baking soda and salt in a bowl.
- Add milk, egg, bacon grease, jalapeños and creamed corn whisking until thoroughly combined.
- Carefully remove hot cast iron skillet from the oven. Coat well with bacon grease or vegetable oil.
- Add half of the cornbread batter to the skillet, spreading evenly to the edges of the pan.
- Top with chicken and black bean filling.
- Top with remaining cornbread batter, spreading as evenly as possible.
- Bake for 35-45 minutes or until a toothpick inserted comes out clean.
- Slice and serve immediately.
How to Store and Reheat:
- Store leftovers in an airtight container or wrapped tightly in plastic wrap or aluminum foil in the refrigerator up to 4 days.
- Reheat in a baking dish in the oven at 350°, uncovered for about 10 -15 minutes until heated through.
This is one of those dishes that is even better the next day. There’s never a slice that goes to waste, we love the leftovers. This is one of our Best Comfort Food Recipes and I’m sure you are going to love it too.
More Mexican Inspired Recipes You Will Love:
Smothered Burritos ~ One of my favorite ground beef recipes. Seasoned ground beef wrapped in flour tortillas in a sour cream sauce.
Brisket Tacos ~ This is my absolute favorite meal on the planet. Smoky shredded brisket on a crunchy corn taco shell with all of our favorite toppings. Even if you pick the brisket up from your local smokehouse, this recipe needs to be on your must-try list.
Chicken Fajita Salad is always a hit. Grilled chicken makes this salad something special along with peppers, onions and salsa ranch dressing.
Add this Mexican Chicken Cornbread to the menu this week for a hearty and delicious dinner that will have everyone coming back for seconds or possibly fighting over the leftovers!
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Mexican Chicken Cornbread
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
Nutrition
this recipe calls for 1 cup of milk twice. do I really need 2 cuos of milk or just 1 cup?
Hi Jill,
It’s only 1 cup of milk.
~ Milisa
Delicious and so easy to make! Love this.
Hi Dee,
That makes my day, thanks for stopping by.
~ Milisa