Mexican Cornbread Casserole

I tweaked it to suit my family's preferences so I just used the recipe as a base to build on. That being noted, it's probably not the same recipe anymore. I made a double-batch, added more seasonings, and only used a quarter of the rotel and half of the tomato sauce. I topped it with a Mexican cheese blend and cotija cheese. Keeping in mind the changes I made, my family did enjoy the meal.