Loaded Elote Cornbread Casserole

Sweet, creamy, and cheesy cornbread casserole topped with flavorful Mexican street corn and melty cheese, baked to golden perfection for the ultimate side or main dish.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 Servings

Course: Main Course, Side Dish

Cuisine: Mexican - Inspired

Ingredients Method

Ingredients

For the Cornbread Base:

2 boxes Jiffy cornbread mix or any cornbread mix you like
2 large eggs
1 cup whole milk
½ cup sour cream
½ cup unsalted butter melted

For the Elote Topping:

3 cups frozen or canned corn fire-roasted preferred
½ cup mayonnaise
½ cup sour cream
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
½ cup crumbled cotija cheese or feta
Salt and black pepper to taste

For the Cheesy Layer:

1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Extra cotija or queso fresco for garnish optional

Optional Add-Ins:

½ cup diced jalapeños
½ cup crispy bacon bits
1 cup shredded chicken or taco-seasoned ground beef

Method

Prepare cornbread batter and bake until partially set.
Mix corn, mayo, sour cream, spices, and cotija for the topping.
Spread elote mixture over cornbread and sprinkle with cheeses.
Bake until golden, bubbly, and cheesy on top.
Garnish and serve warm.