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Mexican Cornbread Bake by Amanda Wilson

Mexican Cornbread Bake by Amanda Wilson


  • 1 lb ground turkey or beef
  • 2 - 8oz boxes cornbread mix 
  • 1 can corn, drained
  • 1 can creamed corn
  • 1 package taco seasoning 
  • 1 cup cheddar cheese, shredded


  1. PREP: Preheat oven to 350F. Grease a 9x14 pan.
  2. Brown meat in a skillet and add taco seasoning. Set aside when finished. 
  3. Grease a 9x14 pan.
  4. Mix your cornbread according to package directions and pour half of the mixture into the pan and spread out gently. 
  5. Add in 1/2 can of corn, and 1/2 can of creamed corn. Spread gently. 
  6. Continue layering by adding in meat mixture, and then the remainder of the corn and creamed corn. 
  7. Lastly top your layers with 1/2 cup of cheese before adding the final layer of cornbread mixture and top with cheese. 
  8. Bake at 350 for 35 minutes or until cornbread is golden brown.