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Beefy Corn Bread Casserole

 Beefy Corn Bread 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
8-12 ServingsPrep: 20 min. Bake: 40 min.


  • 1 pound ground turkey or beef
    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


  • 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.
  • 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.
  • Bake, uncovered, at 350° for 40-45 minutes or until a toothpick
  • inserted near the center comes out clean. Yield: 8-12 servings.

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Beefy Corn Bread Casserole (continued)

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.