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Tomato Corn Bread Bake

 Tomato Corn Bread Bake
Everyone in the family loves this dish, even the grandchildren. The corn bread topping nicely complements the ground beef, corn and tomatoes.—Lorraine Koehler, Watertown, Wisconsin
6 ServingsPrep: 25 min. Bake: 25 min.


  • 1-1/2 pounds ground beef
  • 3/4 cup chopped onion
  • 2-1/2 cups canned diced tomatoes, drained
  • 1-1/2 cups fresh or frozen corn
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 egg
  • 1/3 cup milk


  • In a skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain. Add the tomatoes, corn, salt and pepper; bring
  • to a boil. Transfer to a greased 11-in. x 7-in. baking dish.
  • Combine corn bread mix, egg and milk just until moistened. Spoon over
  • meat mixture. Bake, uncovered, at 400° for 25-30 minutes or
  • until golden brown. Yield: 6 servings.
Combine any leftover tomatoes from Tomato Corn Bread Bake with your favorite salsa and serve with tortilla chips while the casserole bakes.
Nutritional Facts: 1 serving (1 each) equals 422 calories, 16 g fat (6 g saturated fat), 102 mg cholesterol, 958 mg sodium, 44 g carbohydrate, 4 g fiber, 27 g protein.