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Martha Stewart

Layered Cornbread Casserole

This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken , cheddar cheese, and pickled jalapeños.
48
1 hr 30 min
TOTAL TIME
842
CALORIES
$2.71
PER SERVING
Layered Cornbread Casserole
Ingredients
12 INGREDIENTS
5 SERVINGS
Salsa
salsa
for serving
Fine Yellow Cornmeal
1 1/4 cups fine yellow cornmeal
plus more for baking dish
Corn Oil
1/2 cup corn oil
plus more for baking dish
Whole Milk
1 1/2 cups whole milk
Baking Soda
3/4 tsp baking soda
Kosher Salt
2 tsp kosher salt
Fresh Cilantro Leaves
1/2 cup fresh cilantro leaves
chopped, plus more for serving
Cream-style Corn
1 can cream-style corn
Eggs
3 large eggs
Shredded Cooked Chicken
2 cups shredded cooked chicken
Cheddar
8 oz cheddar
shredded
Pickled Jalapeños
1/2 cup pickled jalapeños
drained
Directions
12 STEPS
30 min
PREP TIME
1 hr
COOK TIME
1 hr 30 min
TOTAL TIME
View Directions on Martha Stewart
Health Info
Macros
55g
CARBS
48g
FAT
43g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
EGGS
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Frequently Asked Questions
What is Cornbread Casserole?
What ingredients do I need to make Cornbread Casserole?
Can I substitute the ground beef with another type of meat?
What is the best way to cook the meat for Cornbread Casserole?
What tips can you give for making the cornbread batter for the casserole?
How can I adjust the consistency of the cornbread batter?
How do I prevent the cornbread from becoming dry or tough?
How should I store leftover Cornbread Casserole?