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Mexican Cornbread Casserole

This healthy, easy, and gluten-free recipe contains no processed ingredients and TONS of veggies aka WHOLE FOODS like onion, spinach, bell pepper, and salsa! It can be made with ground beef or any other meat such as buffalo, venison, or ground turkey. If you are looking for a new from scratch homemade family meal this one's for you!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Leftovers, Main Dish
Cuisine: American, Gluten Free
Keyword: clean eating, cornbread, dinner, family, gluten free, healthy, mexican
Servings: 6 people
Calories: 350kcal
Cost: $10.00


  • 9x13 pan


Meat Mixture

  • 16 oz ground turkey, beef, buffalo, or venison
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 tsp ground chili powder
  • 1 tsp ground cumin powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 cup Salsa
  • 2 cups baby spinach
  • *optional add-ins: 1 cup of corn and 1 can black beans. drained and rinsed

Cornbread Mixture

  • 34 cup cornmeal
  • 1 cup plain unsweetened almond milk
  • 3/4 cup gluten-free flour blend G&S GF Flour Blend
  • 1/4 cup coconut sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 egg
  • 2 Tbsp plain Greek yogurt


  • 1 cup shredded cheese


Meat Mixture

  • Brown ground turkey with diced onion and bell pepper. Once browned mix in chili powder, cumin, and salt and pepper. *You will want to add in corn and black beans now.
  • Next, add in salsa and baby spinach. Cook until spinach is wilted. Set aside for now.

Cornbread Mixture

  • In a medium bowl, mix all cornbread ingredients. Pour into a greased 9x13 glass pan.

Assemble Casserole

  • Top cornbread batter with meat/veggie mixture. Sprinkle with 1 cup of cheese.
  • Bake at 400F for 30 minutes or until cheese in melted and cornbread is baked. Top with Greek yogurt, salsa, olives, or avocado!


If you are lactose intolerant, forgo the cheese topping and use oil or butter in place of the Greek yogurt. I promise it tastes just as delicious!