Stuffed Cornbread

  • Yield : 1
  • Servings : 9
  • Prep Time : 30m
  • Cook Time : 17m
  • Ready In : 47m
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Jiffy Cornbread Mix is the “cornbread” to this recipe. The slight sweetness of the cornbread enhances the taste of the dish.

Thanks to Linda D Noel for Method 2 preparation.



  • 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 1

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.

Step 2

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.

Step 3

Drain corn on if using whole kernel and combine with jalapeno peppers if using. For cream corn do not drain.

Step 4

Butter or oil a 9x9 casserole dish. Layer 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.

Step 5

Bake at 425 degrees until brown 15 to 18 minutes or until toothpick comes out clean. Remove from oven and immediately top with cheddar cheese.

Step 6

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.

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Kaplan, Louisiana Louisiana
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