Beefy Cornbread Casserole

Total Time Prep: 20 min. Bake: 40 min.
Yield 12 servings
Test Kitchen Approved
To stretch our grocery budget, we eat a lot of soups and pots of beans. This satisfying Mexican cornbread always livens up the meal. Like many of my recipes, this one came from a church cookbook. — Patty Boling, Seymour, Tennessee

Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 2 packages (8-1/2 ounces) cornbread/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

  1. 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.
  2. 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.
  3. 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.

To stretch our grocery budget, we eat a lot of soups and pots of beans. This satisfying Mexican cornbread always livens up the meal. Like many of my recipes, this one came from a church cookbook. — Patty Boling, Seymour, Tennessee
Recipe Creator

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