Reviewed: Feb. 23, 2008

Everyone really liked this and asked for more. My two year old cleaned her plate! The only thing that I changed was that I only used 1/2 of an onion and I didn't add the water because there was enough liquid from the diced tomatoes. This was yummy!

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AmyD

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

Loved it! I omitted the water too, 1 1/2 times the cornbread mix, shredded cheese before the layer of cornbread mix, and definitely better with creamed corn too (1 1/2 14-oz. cans), since it adds a great layer of "sweet" too!

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teddynet

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Reviewed: Jan. 25, 2008

I didn't love this; the flavor just didn't do it for me. I don't think I liked the combination of the sweet cornbread with the salty/spicy meat. However, my boyfriend ate it up. I did use Rotel instead of the diced tomatoes Also, ittook about 45 minutes for the dough to turn into bread. I turned the oven down to 350 for the last 10 minutes because the top was getting a little brown. I used frozen corn and just simmered it with the meat mixture while I was preparing the dough. I also topped my cornbread with black olive slices before baking, which looked really pretty when it came out of the oven. Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jan. 15, 2008

This recipe was so very cool! I might start toppig other casserole dishes with cornbread! The only reason this isn't a 5 star rating...is because the amounts seemed a little off...I would probably use 2 boxes of cornbread mix for the topping....and less corn than called for.

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SilverXeno

Cooking Level: Intermediate

Living In: Valrico, Florida, USA

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Reviewed: Jan. 7, 2008

I was looking for something different, and this fit the bill! I took other readers' advice, and cut the water down to just under 1/2 cup, and used 2 boxes of corn muffin mix. It was a big hit, and I will make it again and again!

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Karen F.

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Reviewed: Jan. 4, 2008

HINT: USE CAN OF **HOT** ROTEL in place of the tomatoes. This is what I changed besides the can of rotel. Put the corn in with the muffin mix and added a handful of shredded cheddar cheese to this mix also. I used 1 box as that is all I had...IT DOES **NOT** NEED AN ADDITIONAL BOX. that would make it way too thick...it was on the verge w/ just the 1 box. I used a 9x13 glass dish, I did have to bake this an extra 10 minutes. Even my 18 months old daughter chowed this down. Very good....a KEEPER! Thanks!

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5 in family

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

This dish was a hit at my last potluck! The only thing that I added extra was half a can of peas to make it a little closer to the traditional English shepherd's pie. I will make this again!

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MaceVentura

Cooking Level: Expert

Home Town: Redlands, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 31, 2007

I made this last night for dinner and it was very tasty!! I used Bobs Red Mill stone ground cornmeal muffin mix instead of corn muffin mix and it made plenty for a 9x13 pan. I used 1/2 c salsa in place of water, mixed in one can of black beans with the cooked meat/onion/tomato/seasoning mixture, added a thin layer of the cornmeal mixture on the bottom of the pan, topped with meat and bean mixture,added a layer of pepperjack cheese and some sharp cheddar then topped with remaining cornmeal mixture. I topped with the olives the last 15 min of baking time. I don't know if it's because I used a different cornmeal mix or just more of it but I did have to increase baking time to 45 min and had to drop oven temp to 350 after 30 min to prevent the edges getting to brown. This was great topped with salsa and sour cream!!

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Mimi B.

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

This was great!!! I used two lbs of beef, two cans of tomatoes, added a half can of chiles (will use more next time) and two packets of taco seasoning. And baked in a 9x13. I will DEFINITELY make this again and again and again!

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V

Home Town: Anchorage, Alaska, USA

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Reviewed: Oct. 14, 2007

Very yummy! I took this dish to a potluck party and it was a hit...the recipe was very much requested. I used extra lean ground beef and added kidney beans, corn, mild green chilies, and salsa. I used a Mexican blend of cheese instead of the Cheddar and layered over the meat then topped it with the corn and the corn bread mixture. In addition to the black olives I added light sour cream, cilantro, green onions, and chopped fresh tomatoes to top it. Left out the cheese.

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fortylove

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Reviewed: Oct. 12, 2007

I have made this several times now. Our whole family loves it. It's spiced just right.

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Jaxmom35

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 11, 2007

Every time we make it my husband finishes the entire thing that night! Sometimes we use 2 boxes of Jiffy mix instead of one, for more crust. Very good.

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rowy23

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Reviewed: Oct. 2, 2007

I tried this recipe out of pure curiosity and now I pretty much make it once a week as the household loves it. The only change I've made is to add a dash of cayenne red pepper to pick up the spice just before adding the tomatoes and I also use diced tomatoes with green peppers.

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CTYankee

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Reviewed: Sep. 22, 2007

When I originally stumbled across this recipe, it reminded me of the "Taco Stuff" my mom used to make, which was also a family favorite. The only changes I made were to mix the corn in with the meat and tomatoes, and to use two boxes of corn bread mix. I ran into a problem using the two boxes, because the cornbread never cooked all the way through in the middle ...I think next time I may use 1 1/2 boxes. Otherwise, this was DE-LISH! :)

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