Cheesy Cornbread Casserole Recipe -
Cheesy Cornbread Casserole Recipe
  • READY IN 55 mins

Cheesy Cornbread Casserole

Recipe by  

"This Mexican-style casserole tastes just like homemade tamales, with just a fraction of the work."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  1. Heat oven to 350 degrees F.
  2. Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.
  3. Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
  4. Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
Kitchen-Friendly View


  • Serving Suggestion: Serve with your favorite steamed vegetable to round out the meal.
  • Make Ahead: Prepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.
  • Special Extra: Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.

Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2011

I used the 2 boxes of cornbread mix like others said. I also added a can of corn (drained) and some black olives to the meat mixture. To the cornbread I added some chopped green onions, along with the cheese. Served with a salad. YUM!!!!

Most Helpful Critical Review
Aug 25, 2011

I didn't use a 13x9 casserole b/c that would have made the whole thing about an inch thin. I also used (half a can) of tomatoes w/chiles and I subbed chili beans for the black beans and can of enchilada sauce b/c that's all I had. Made it otherwise as per recipe, and put it in a 2.5 qt. round casserole. That was a perfect size. Pretty good, cheap meal. Thanks!

Sep 06, 2011

We enjoyed this casserole. I did also make some changes as suggested. I added a can of petite tomatoes without the juice, half a small bag of frozen corn, a can of black beans and after the meat and onions were browned I added a can of Mexican style Campbell's cheddar cheese soup. I then proceeded with the Jiffy mix topping. I made it according to the box but I did use 2 boxes for a 3x9 inch pan. I also used more than a pound of meat. Half hour on 350 was plenty of time.

Aug 30, 2011

My family loved it. I did double the cornbread, like others, and added corn. My husband says it's a keeper!

Nov 11, 2011

This was very good. I added a can of corn and more garlic. The corn bread was great on top. Will make again for sure.

Sep 15, 2011

This recipe is delicious just the way it is, no changed needed!

Aug 25, 2011

Not that good.

Jul 07, 2011

Instead of enchilada sauce used 10oz can of chopped tomatoes with jalapenos. I still added the additional chopped Jalapeno to meat mixture. Also used 1/2 teaspoon of roasted, chopped garlic instead of powder and no cumin.Sprinkled 1 cup of Colby Jack cheese on top of meat mixture and added rest to two boxes of muffin mix. Everyone liked it. Will make again!


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 562 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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