Stinky & Foo's Caj-Mex Cornbread

8 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (4)
Stinky & Foo's Caj-Mex Cornbread
Mouth-watering Caj-Mex Cornbread loaded with ground beef or crawfish, jalapeños, corn, and Mexican cheese that can be a hearty meal in itself or served as a satisfying side dish. This fusion of Cajun and Mexican flavors creates a savory cornbread casserole that’s become a family favorite.

Ingredients

8 servings
  • 2 boxes jiffy cornbread mix
  • 2 eggs
  • 2/3 cup milk
  • 1 pound ground beef or crawfish
  • 1 medium onion, chopped
  • 1 small bell pepper, chopped
  • 1 jar sliced mushrooms
  • 1/2 bag shredded Mexican cheese
  • 1 can creamed corn
  • 1 can whole kernel corn (drained)
  • 1/2 cup chopped onion tops
  • 1 tsp chopped garlic
  • 1/2 stick butter
  • chopped jalapeños to taste
  • parsley flakes to taste
  • seasonings to taste

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Mix cornbread mix, eggs, milk, cheese, jalapeños, and both cans of corn in a large bowl.
  3. Season ground meat and brown in butter in a large skillet over medium heat, about 8-10 minutes. Add mushrooms, onion, bell pepper, garlic, and onion tops and sauté until vegetables are soft, about 5-7 minutes.
  4. Mix sautéed veggies and meat with other ingredients in bowl, stirring until well combined.
  5. Pour mix into greased 9x13 inch baking pan and spread evenly. Then sprinkle parsley flakes over top as desired. Bake for about 1 hour or until golden brown and a toothpick inserted in center comes out clean.

Common Problems and Solutions

Q: Can I use fresh crawfish instead of ground beef?

A: Absolutely! If using crawfish, add 1 lb seasoned crawfish tails to the sautéed vegetables and cook until just heated through (2-3 minutes), then mix into the cornbread batter. Don't overcook the crawfish or they'll become rubbery.

Q: The center is still gooey after an hour - what went wrong?

A: This is a dense, moist cornbread casserole due to all the mix-ins. If the top is browning but center is undercooked, cover loosely with foil and continue baking 10-15 minutes longer. The toothpick test is key - it should come out clean or with just moist crumbs.

Tips and Techniques

Don’t skip the step of draining the whole kernel corn - excess liquid can make the cornbread too soggy. For extra heat, use hot jalapeños or add a dash of cayenne to the meat while browning. This dish reheats beautifully, so it’s great for meal prep or leftovers.

Ingredient Substitutions

  • ground beef: ground turkey or ground pork
  • crawfish: small cooked shrimp, chopped
  • Mexican cheese: cheddar cheese or Monterey Jack
  • jiffy cornbread mix: any cornbread mix or homemade cornbread batter

Equipment Needed

  • large mixing bowl
  • large skillet
  • 9x13 inch baking pan
  • wooden spoon or spatula