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mexican vegetarian cheese jiffy corn bread casserole
Lily Brooks

Mexican Vegetarian Cheese Jiffy Corn Bread Casserole

This Mexican vegetarian cheese Jiffy corn bread casserole delivers a comforting, plant-based twist on a classic favorite. Layered with spiced vegetables, cheesy goodness, and a fluffy corn bread top, it’s perfect for weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Casserole
Cuisine: Mexican
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boxes 8.5 oz each Jiffy corn bread mix
  • 2 eggs
  • 1/3 cup milk
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn kernels, drained (or 1.5 cups fresh corn)
  • 1 medium red bell pepper diced
  • 1 medium onion finely chopped
  • 2 jalapeños seeded and minced (optional)
  • 2 cups Mexican cheese blend or sharp cheddar shredded
  • 1 tablespoon taco seasoning
  • 1 teaspoon ground cumin
  • 1 can 10 oz enchilada sauce
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon olive oil

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a large bowl, mix the Jiffy corn bread mixes with eggs and milk until just combined.
  2. Heat olive oil in a skillet over medium heat. Sauté onions for 3-4 minutes. Add bell peppers and jalapeños, cooking for another 3 minutes.
  3. Stir in black beans and corn. Add taco seasoning and cumin, cooking for 2 minutes. Remove from heat and let cool slightly.
  4. Pour half the corn bread batter into the baking dish. Layer with vegetable mixture, 1 cup cheese, and half the enchilada sauce. Top with remaining batter, enchilada sauce, and cheese.
  5. Bake for 35-40 minutes until the top is golden and a toothpick comes out clean. Cover with foil if browning too quickly.
  6. Cool for 10 minutes. Top with sour cream and cilantro before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 15gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 75mgSodium: 890mgFiber: 6gSugar: 12g

Notes

You can substitute sour cream with Greek yogurt, use plant-based cheese for a vegan version, or replace black beans with pinto or kidney beans.

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