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Beefy Corn Bread Casserole Recipe

Beefy Corn Bread Casserole Recipe

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. YIELD:8-12 servings


  • 1 pound ground beef
  • 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


  • 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.

Nutritional Facts

1 piece: 388 calories, 25g fat (10g saturated fat), 98mg cholesterol, 674mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 17g protein.

Reviews for Beefy Corn Bread Casserole

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annrms User ID: 2649709 237088
Reviewed Nov. 10, 2015 Edited Feb. 13, 2016

"Delicious and easy to make! I increased the jalapenos a bit, and we also served it with salsa spooned over the top. Will enjoy the leftovers and will make again! I think it would also be a good appetizer if cut into bite sized pieces."

GingaNinja1 User ID: 7246232 205874
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."

sammycorny User ID: 3282426 205873
Reviewed Jan. 5, 2012

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

trisha6623 User ID: 1669030 107143
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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