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Beefy Cornbread Casserole

To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook. -Patty Boling Seymour, Tennessee
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8-12 servings

Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 2 packages (8-1/2 ounces) corn bread/muffin mix
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup whole milk
  • 1/2 cup canola oil
  • 2 large eggs, beaten
  • 3 cups shredded cheddar cheese, divided

Directions

  • In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs.
  • Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top.
  • Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.
Nutrition Facts
1 piece: 388 calories, 25g fat (10g saturated fat), 98mg cholesterol, 674mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 17g protein.

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Reviews

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Average Rating:
  • annrms
    Nov 10, 2015

    Delicious and Easy to make! I increased the jalapenos a bit, and we also served it with salsa spooned over the top. Will enjoy the leftovers and will make again! I think it would also be a good appetizer if cut into bite sized pieces.

  • 08arctic
    Jun 10, 2015

    No comment left

  • jdoezie
    Jun 10, 2013

    No comment left

  • GingaNinja1
    Apr 30, 2013

    LOVE this recipe! I sought this out to replace an old recipe I lost a few years ago, very similar in concept. The cornbread in this one is even more delicous than the old recipe so I'm actually happy I lost that one! One thing I carried over from the old recipe, however, is adding about 1/2 cup of salsa to the meat mixture - this makes it especially moist and flavorful and doesn't interfere with the cornbread rising at all.

  • sammycorny
    Jan 5, 2012

    Cheesy and meaty with a little bit of zing. Wonderful to eat on a cold night! Great comfort casserole!

  • ehume127
    Apr 6, 2010

    No comment left

  • Anointed1
    Aug 13, 2009

    No comment left

  • amycliburn
    May 24, 2009

    No comment left

  • trisha6623
    Aug 2, 2008

    I made this the other night and it was awesome. I couldn't find a 13*9 in pan so I had to cook it longer but it was worth it!!!