Beefy Corn Bread Casserole Recipe
Beefy Corn Bread Casserole Recipe photo by Taste of Home

Beefy Corn Bread Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 8-12 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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 milk
  • 1/2 cup canola oil
  • 2 eggs, beaten
  • 3 cups (12 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 serving (1 piece) equals 388 calories, 25 g fat (10 g saturated fat), 98 mg cholesterol, 674 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g protein.

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 corn bread mix, salt, baking soda, corn, milk, oil and eggs.
  2. Pour half in a greased 13-in. x 9-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° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Yield: 8-12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beefy Corn Bread Casserole in Taste of Home February/March 2004, p41

Nutritional Facts

1 serving (1 piece) equals 388 calories, 25 g fat (10 g saturated fat), 98 mg cholesterol, 674 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g protein.

Reviews for Beefy Corn Bread Casserole

AVERAGE RATING
   (5)
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MY REVIEW
Reviewed 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.

MY REVIEW
Reviewed Jan. 5, 2012

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

MY REVIEW
Reviewed Apr. 6, 2010

One of the best recipes around! I have made it dozens of times. Instead of the ground beef mixture, if I have leftover chili, I'll use that. I have used all types of leftovers for the ground beef mixture and no matter what I use, this casserole is always the best. Also, to reduce calories a little, I use 1/4 cup water and 1/4 cup of oil instead of 1/2 cup oil. Doesn't seem to make any difference in the taste or consistency. This is definitely a 10 star recipe!!

MY REVIEW
Reviewed 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!!!

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