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Mexican Keto Cornbread Casserole (made with plant-based protein!)

kayla beyer | 11 October, 2021

            Mexican Keto Cornbread Casserole (made with plant-based protein!)

This Mexican cornbread recipe is sure to leave your family salivating for more! With the addition of plant-based protein, it becomes a hearty, nutritious dish that will even satisfy your husband. The texture is also unique in that it's fluffy and slightly dense. We decided to make this recipe with heavy cream, but feel free to substitute unsweet coconut milk.

Origin of Mexican Cornbread

While it isn't clear, archeologists think that corn started in the Tehuacan Valley of Mexico approximately 7,000 years ago. They believe it was roasted, ground into cornmeal, and formed into cakes. Even simmered in stews!

This isn't the corn that we know of today. It was more like wild grass with seeds that clung to a sturdy stalk.

Farmers then domesticated the ancient grasses by breeding them. That is how we end up with plump, sweet, maize today.

It wasn't until 1492 when the colonials visited North America that corn was used in bread. This recipe actually came from the Native Americans who used corn to form flat cakes of cornmeal, fat, and water.

Over time, yeast, eggs, and molasses were added to the cornmeal cakes to bring a more palatable taste that more closely resembles the cornbread we know today.

How do you make Mexican Cornbread into a meal?

You make it a casserole!

If you love cornbread, then you will love this recipe. This dish is great for keto-friendly diets, vegetarian lovers, and dare I say meat-lovers who will not be able to tell the difference!

I will say that living in a household where my husband loves meat, it is sometimes hard to satisfy him with plant-based proteins. The biggest challenge that we have is that most of them are loaded with carbs and other fillers. Deeply Rooted Farms has a formula for a plant-based protein that has a high amount of protein and a low amount of carbohydrates. That's what fills us up!

Now, let's get you a creamy, cheesy fix with a spicy Keto twist!

Here is what you need for this Mexican keto cornbread casserole.


For the base:

  • 2 Pouches - Hearty Starters Fiesta Mexican meatless crumbles
  • 1 cup onion diced
  • ¼ cup green/red/yellow peppers (optional)
  • ½ C. corn (optional pending how strict your carbs are)
  • 2 cloves garlic minced
  • 1 cups salsa (yum!)
  • 2 cups cheddar cheese Mexican-style, shredded

For Cornbread Topping:

  • 4 eggs
  • 1 ¼ cups heavy cream or unsweet coconut milk
  • ½ cup butter softened
  • 1 cup coconut flour
  • ½ teaspoon salt
  • ½ teaspoon Swerve Granular Sugar or Monk Fruit Sweetener of choice
  • 1 teaspoon baking soda
  • 1 teaspoon corn extract (optional)
  • ½ cup cheddar cheese

Okay, now that we've gotten the ingredients out of the way, now you need to know how to combine them into making this incredible recipe that the entire family will love!


  1. Cook Hearty Starters meatless crumbles per the directions on the pouch.
  2. In a separate pan, sauté the onion and garlic for about 5-7 minutes. Mix with meatless crumbles once complete.
  3. Add salsa and corn to crumble mixture and stir together. Set aside.
  4. Preheat the oven to 425 degrees F while you make the cornbread.
  5. Add all the cornbread ingredients to a stand mixer and blend until well combined.
  6. Grease a 9 by 13 baking dish or large cast iron skillet (optimal) and spread a thin layer, about one third of the cornbread mixture over the bottom of dish.
  7. Pour the meatless crumble mixture over the cornbread layer. Sprinkle 1 cup of the shredded cheese over the crumble mixture.
  8. Spread the remaining cornbread mixture over the meatless crumble mixture and top with remaining shredded cheese.
  9. Cover and bake for 15 minutes. Remove cover and bake an additional 15 minutes.
  10. Remove from oven and allow to cool slightly for about 10 minutes before serving.
  11. Enjoy with toppings: sour cream, jalapenos, salsa, cheese, olives

This Mexican Keto Cornbread Casserole is made with plant-based protein and provides a delicious alternative to traditional recipes. This recipe serves 4 people and has 5 grams of net carbs per serving. The recipe can easily be halved or doubled for smaller or larger families, respectively.


Times have sure come a long way since 1492, I hope that you enjoy this recipe. 


Until next time...


Bon Appetite!




We love making new recipes with our products, if you have any recipes you would like to share, or any modifications to the Mexican Keto Cornbread Casserole, comment below!


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