Reviewed: Aug. 30, 2009

I love chili on cornbread, which is what this recipe reminds me of, only reversed. The cornbread bakes perfectly. I have also tried this with ground turkey, and with black beans (drained) instead of corn - both good.

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Melissa

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Reviewed: Jul. 28, 2009

I added the corn into my homemade cornbread, added cheese before topping with the cornbread and added left over red beans and salsa into the meat mixture. So good that even my picky eaters loved it!

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bellao

Home Town: Dayton, Ohio, USA

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Reviewed: Jul. 9, 2009

I put the Golden Sweet cornbread recipe on top and added a can of beans. My son ate 3 helpings.

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SUSAN_LINDBERG

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Reviewed: Jun. 24, 2009

My mom always made this for us growing up (but was called "railroad pie" for some odd reason) I still make it and it's one of my hubby's favorite dishes. Only change I make is to use a Mexican cornbread mixture for the topping, really kicks it up a notch!

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sulyjo

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Reviewed: Jun. 4, 2009

I used the Restaurant Style Taco Meat Seasoning recipe instead of the package, and added probably 1/4 tsp of crushed red pepper as well. Added a can of chili beans. I put half the meat mixture in the pan, then put a layer of shredded cheese, then added the rest of the meat. I made a recipe for cornbread that called for 1 cup of cornmeal and 1 of flour, I think next time I will do 1.5x of that recipe. This recipe also reheats very well.

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Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

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Reviewed: May 31, 2009

This recipe gave me great reviews. I subbed some things: turkey ground, added ground chorizo. Added 1 jalapeno & 1 poblano pepper very finely chopped. added a can of pinto beans. layered corn cheddar cheese then placed the corn muffin mix. & to the corn muffin mix i made it with sour cream and green onion/chives.

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cindy

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Reviewed: May 21, 2009

This was excellent. I added kidney bean, mexicorn and sliced olives. I also put a layer of shredded cheese on before putting the cornbeard mixture on. Definitely a keeper!!

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Kelley Bruley

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Reviewed: May 20, 2009

This was yummy. I added a can of rotel and a can of kidney beans. I also put cheese and corn in the cornbread. I will be making this again.

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misty

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Reviewed: May 15, 2009

This was a simple and delicious recipe. I added in black beans and used diced tomatoes with jalapenos. I did not add any additional water, but it was a bit liquidy anyway.

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TINATED

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Reviewed: May 6, 2009

Marvelous! I tweaked a little...I love "spicy" Mexican, so I followed a previous suggestion about using Rotel tomatoes. I used one 10oz can Original and one 10 oz can Hot Rotel. I added a can of Black beans (again, I think this was a previous reviewer suggestion) and omitted the 3/4 cup water. In the corn muffin mix (used two and I'm glad!) I added a can of creamed corn. I also baked for 30 - 35 minutes. I will make this again...soon! Use the deepest 9X13 pan you have. I didn't add all the meat mixture and put foil under the pan so I didn't have to worry about run over. Delish!!!!!!

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letseat

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Reviewed: Apr. 20, 2009

Goodness, this is tasty! I used 1 lb ground chicken and a can of ranch style beans, frozen corn. Used a pastry bag to pipe the corn bread batter out evenly and it "grew together" during baking for the most part. Very easy and yummy!

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lpritchett

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Reviewed: Apr. 15, 2009

Absolutely yummy! Extremely easy and versatile. My changes, additions and deletions are almost too few to mention, except I added kidney beans to the meat, and used two boxes of corn bread mix to which I added the corn. (Good decisions on my part!) My only concern was that a 4"X4" section of the corn bread did not appear to be done. (weird) However, I habitually let casserole-type dishes sit for about 10 minutes before digging in. Amazingly, that undone section of the cornbread was fine after that. This one, I'm keepin'.

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SHARON8799

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Apr. 13, 2009

Great recipe! I was searching for something different when I ran across this recipe. I followed the review below, and it turned out great. I also added some sliced jalapenos to the meat mixture because we enjoy a lot of spice. I also did not have the jiffy cornbread mix, so I used my homemade cornbread recipe. We love this dish and definately will be using it again! Thanks a lot!

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Breezy

Living In: Monroe, North Carolina, USA

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Reviewed: Apr. 9, 2009

Delicious. My boyfriend and I loved this. The leftovers were just as good the next day.

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Angelique

Cooking Level: Intermediate

Home Town: Marysville, California, USA

Living In: Sacramento, California, USA

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Reviewed: Mar. 26, 2009

Wonderful! The family ate it right up! I did use two boxes of corn muffin mix and it was "needed"... one would not be enough. But otherwise I followed the recipe exactly. Less work than doing up all the fixings for tacos, but all the taste, and the volume of food stretched further than just tacos would have. I will make this again!

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lovesusa

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Reviewed: Mar. 23, 2009

This was such a fun dish, and very easy to make. I give it 4 stars for 2 reasons: first, I followed many reviewer's advice and used 2 packages of jiffy corn mix, which covered the meat perfectly. However, no one had taken into account that a thicker batter will take longer to bake. I took my dish out at 20 minutes on the nose, and the top looked perfect - brown and lovely! But when I served it, the cornbread top wasn't baked all the way through. Definitely need to use the toothpick test! Also, the starchy element of the cornbread would certainly tame down a spicy dish, but the meat as prepared is nowhere NEAR spicy (and I had even added a bit of chili powder!). Next time I will definitely use a teaspoon or 2 of chili powder for a more intense flavor. All in all, with these minor improvements, I can only imagine how great this will turn out next time.

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tiffanyrosenquist

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Reviewed: Mar. 21, 2009

The only thing what I changed was the meat. I used 1 lb ground turkey.We loved it.Even my 2 daughters 4 & 20mo loved it.This recipe is defently a keeper.

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jess1984

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Reviewed: Mar. 3, 2009

I actually made this a few weeks ago and my husband keeps asking when are we having it again. I followed the recipe as written and it was totally awsome. Guess I'd better get the ingredients together and make it for dinner this week.

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Cris

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Reviewed: Mar. 1, 2009

If you are on a budget, then this is the recipe to make. No one ingredient cost more than $3.00, and it will probably feed me for most of the week. I made a few little changes. I used medium salsa instead of tomatoes, I used double cornbread, and I mixed corn and cheese into the batter. It turned out great, but the batter needed a bit longer to cook due to my additions.

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