Recipe by AJSARABIA
"Working as a Cancer Nurse I received this recipe from my longest surviving patient."
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onion, finely chopped
salt and pepper to taste
2 (8 ounce) packages
corn muffin mix
1 (15 ounce) can
pickled jalapeno slices
shredded Cheddar cheese
I loved this recipe, after I made some tweaks. I used a package of taco seasoning with the meat, omitted the onion, jalapeno slices, salt, and pepper (taco seasoning has most all that), and used 1 cup lowfat cottage cheese instead of cheddar (as the "Broccoli Cheese Cornbread" recipe on this site called for). I baked it for 60 minutes, but it still wasn't done in the middle, so I microwaved those pieces and they were fine. I used "Jiffy" brand cornbread, which is very sweet; that, along with the can of creamed corn, overpowered the flavor of the taco seasoning, so I think next time I will add some chili powder. Note that skim milk works fine in this recipe. This was a super easy, filling, and large casserole, and I will definitely be making it again. Thanks for the recipe!
This was good, but next time I would either use more hamburger or less cornbread and I love cornbread.
This dish was hit w/my pickey toddler and husband. My husband requested I make
this dish when his parents visit us next. I felt like a real chef!
If feeding kids, you may want to substitute or omit the jaolpenos. My 18 mo old
son didn't seem to mind them.
This was pretty good. I followed the suggestions of other reviewers and cooked the ground beef with pack of taco seasoning and fresh garlic and I doubled up on the jalapeño's and reduced the milk to a cup. I also increased the cheese by 1/2 cup putting 1/2 cup into the mix and then 25 minutes into baking I put the balance on top. I must say it smelled great while baking and looked great coming out of the oven! The 20-25 min time is way off as noted by others, it took a good 50 min to cook through. Definitely glad that I tried it and will probably make this again.
I used this as a base to make mini muffin appetizers. I only used one 8 oz. box of corn muffin mix, 1 egg and after adding the cream corn it didn't even need more liquid. I used about 1/4 cup of chopped jalapenos and did sprinkle the meat with garlic powder.
I really loved this recipe! I love cornbread, and this was a great main dish that filled me and my husband up. I used one half water and one half milk for the liquids. I also did not have jalapenos, so I used drained Rotel tomatoes which were delicious in the cornbread. Also, I served it with a side of baked beans, which went well with the dish.
This is a good one! The perfect family meal. I didn't have any jalapenos lying around so I used a 4 oz. can of diced green chilies and it was just right. Even our 1-year-old digs it!
Used about 1/2 a can of green chilies instead of jalapanos as was mentioned here (picky eaters in my family). But prepared it as is otherwise, and EVERYONE raved on and on about it. My sister and mother and all the children and cousins and my dad. I thought it needed more salt, but everyone else said it was great as is. This is a great recipe for using up stuff in the pantry!
* Percent Daily Values are based on a 2,000 calorie diet.
Cornbread that is a Meal
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 335
Muffins are great for breakfast, with coffee, or just as a snack on the go.
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