Mexican Cornbread Casserole
A hearty and easy Jiffy‑based Mexican Cornbread Casserole featuring seasoned ground beef, creamed corn, sweet corn, RoTel tomatoes, taco seasoning, and cheddar cheese sandwiched between two layers of moist cornbread—perfect for family dinners or potlucks.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Casserole
- Cuisine: Mexican-inspired
Ingredients
- 16 oz Jiffy Corn Muffin Mix (two 8-oz boxes)
- ⅔ cup milk
- 2 large eggs (room temperature)
- 15 oz creamed corn (canned)
- 15 oz sweet corn, drained (canned or 1 cup thawed frozen)
- 1 lb ground beef
- 1 packet taco seasoning (or ~2 tbsp homemade)
- 15 oz RoTel diced tomatoes with green chiles, drained
- 1½ cups cheddar cheese, grated (divided)
Instructions
- Preheat oven to 350 °F (175 °C) and grease a 9×13″ baking dish.
- Mix cornbread batter: Combine Jiffy Corn Muffin Mix, milk, eggs, creamed corn, and sweet corn. Pour half of the batter into the prepared dish.
- Cook beef: In a skillet, brown the ground beef, add taco seasoning (with water if the package directs), and cook until there is no pink. Stir in the drained RoTel tomatoes.
- Layer: Spread the beef mixture over the cornbread batter, then sprinkle with ¾ cup of cheddar cheese. Pour the remaining cornbread batter over the beef mixture.
- Top & bake: Sprinkle the remaining ¾ cup of cheddar cheese on top. Bake for 35–40 minutes, or until golden and set.
- Rest & serve: Let the casserole rest for 5 minutes, then slice and serve with optional garnishes like sour cream, pico de gallo, green onions, sliced olives, cilantro, jalapeños, and taco sauce.
Notes
- Serving Tip: Serve in a cast iron skillet for easier cleanup.
- Egg Warming Hack: To warm eggs, place them in warm water for 5 minutes before using.
Find it online: https://yumfamilyrecipes.com/mexican-cornbread-casserole/
