Stuffed Cornbread

9 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
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Stuffed Cornbread
Jiffy Cornbread Mix is the “cornbread” to this recipe. The slight sweetness of the cornbread enhances the taste of the dish. This layered casserole combines seasoned ground beef, bell pepper, onion, corn, and cheddar cheese between cornbread layers for a hearty meal. Thanks to Linda D Noel for Method 2 preparation.

Ingredients

9 servings
  • 1 lb ground beef
  • 1/2 cup onion, chopped fine
  • 1/2 cup bell pepper, chopped fine
  • 1/2 lb cheddar cheese, grated
  • 2 jalapenos, chopped (optional)
  • 2 boxes Jiffy Corn Muffin Mix
  • 3 eggs beaten
  • 1 1/2 cup milk
  • 1 (15 oz) can whole kernel corn drained or 1 can creamed corn
  • 1/8 cup oil for browning meat
  • Butter for coating dish
  • Cheese for garnishing

Step-by-Step Instructions

  1. Preheat oven to 425°F. Butter or oil a 9x9 casserole dish.
  2. In a medium pan add a small amount of oil, combine the meat, onion and bell pepper and cook until meat is brown, 10 to 15 minutes. Drain and set aside.
  3. In a large mixing bowl, combine the 2 boxes Jiffy Corn Muffin Mix, eggs and milk; stir until blended. Batter may be a little lumpy.
  4. Drain corn if using whole kernel and combine with jalapeno peppers if using. For cream corn do not drain.
  5. Layer in the prepared casserole dish in the following order - 1/2 of the corn muffin mixture on the bottom, next the ground beef with onion and bell pepper, add the corn, the cheese and top with the remaining corn muffin mixture.
  6. Bake at 425°F until golden brown, 15 to 18 minutes or until toothpick comes out clean. Remove from oven and immediately top with cheddar cheese. Let stand a few minutes for cheese to melt before serving.
  7. Method 2 - From the Jiffy Corn Muffin Mix box use the milk, eggs and directions listed for the cornbread mixture. Then follow with the rest of the ingredients as above. You may substitute one-half cream corn and one-half whole kernel for variety.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Yes, you can assemble the casserole up to the baking step, cover and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking straight from the refrigerator.

Q: Why is my cornbread layer too wet or gooey?

A: Make sure to drain the whole kernel corn thoroughly, and don't overmix the cornbread batter. Also, ensure your oven is fully preheated to 425°F before baking so the cornbread sets properly.

Q: Can I use a different size pan?

A: Yes, but adjust baking time accordingly. A 9x13 pan will give you thinner layers and may cook faster (12-15 minutes), while an 8x8 pan will be thicker and need a few extra minutes.

Tips and Techniques

For extra flavor, season your ground beef with Cajun seasoning while browning. If you like it spicy, don’t skip the jalapeños—they add a nice kick that complements the sweet cornbread. Let the casserole rest for 5 minutes after baking so the layers set and it’s easier to cut clean pieces.

Ingredient Substitutions

  • ground beef: ground turkey, ground chicken, or plant-based ground meat
  • Jiffy Corn Muffin Mix: any corn muffin mix or homemade cornbread batter
  • cheddar cheese: Monterey Jack, Pepper Jack, or Mexican blend cheese
  • whole kernel or creamed corn: fresh corn cut from 2-3 ears

Equipment Needed

  • 9x9 casserole dish
  • Medium skillet or pan
  • Large mixing bowl
  • Whisk or spoon for mixing