Cajun Cornbread II

8 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
5.0/5 (5)
Cajun Cornbread II
Popular food of the Cajuns is cornbread and ground meat is common as many Cajuns raised their own beef. It was only natural that someone would add the two together to create this fine dish. This hearty casserole layers seasoned ground beef with jalapeños, bell pepper, and cheese between cornbread made with cream corn for extra moisture.

Ingredients

8 servings
  • 2 boxes Jiffy Cornbread Mix
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 1 1/2 lbs ground beef
  • 3 jalapenos, chopped and seeded
  • 6 slices of cheese
  • 1 (15 oz) can cream style corn
  • Cajun spices

Step-by-Step Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, make cornbread mix as instructed on the box and add the cream corn and chopped jalapeno pepper.
  3. Season the ground beef with Cajun spices (if none available use salt, black pepper, cayenne, garlic and onion powder…all or any combination).
  4. Brown the ground beef in a skillet over medium-high heat, adding the bell pepper and onion, cooking until the meat is no longer pink and the pepper and onion are softened, about 8-10 minutes. Drain excess grease.
  5. Lightly spray a 13x9 casserole dish and pour one-half of the cornbread mix. Put the meat mixture on top. Next layer the cheese. The final layer is the rest of the cornbread mix. Bake at 400 degrees for 25-30 minutes until golden brown. Goes well with Red Beans and Rice.

Common Problems and Solutions

Q: Why is my cornbread layer dry?

A: The cream corn adds moisture, but make sure you're following the Jiffy box instructions for eggs and milk. Don't overbake—remove when just golden brown.

Q: Can I make this ahead?

A: Yes, assemble the casserole and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time if starting from cold.

Tips and Techniques

Drain the ground beef well after browning to prevent a soggy bottom layer. For extra kick, use pepper jack cheese instead of regular cheese slices.

Ingredient Substitutions

  • ground beef: ground turkey or ground pork
  • Jiffy Cornbread Mix: homemade cornbread batter
  • cream style corn: whole kernel corn with 2 tablespoons butter

Equipment Needed

  • 13x9 inch casserole dish
  • Large skillet
  • Mixing bowl

Historical Context

Cornbread has been a staple of Louisiana tables since the early Acadian settlers, who relied on corn as a primary grain. This casserole-style dish emerged as a practical way to stretch ground beef and feed a crowd.