READY IN 35 mins

Cornbread that is a Meal

Read Reviews (55)

"Working as a Cancer Nurse I received this recipe from my longest surviving patient." — AJSARABIA

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a skillet over medium-high heat, cook the ground beef with about half of the chopped onion until meat is no longer pink and onion is tender. Season with salt and pepper to taste. Drain juices and set aside.
Empty packages of cornbread mix into a large bowl. Mix in the milk, eggs and creamed corn until smooth. Fold in the ground beef mixture and pickled jalapenos. Spread the batter evenly into the prepared pan, and sprinkle Cheddar cheese over the top.
Bake for 20 to 25 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 17, 2007

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!

—KRANEY

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Most Helpful Critical Review

Jul 23, 2003

This was good, but next time I would either use more hamburger or less cornbread and I love cornbread.

—NJSS2000

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73 Ratings

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Mar 24, 2003

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.

—FOUR_RANSOM

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Apr 04, 2008

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.

—DJames

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Jul 02, 2008

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.

—Wilemon

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Jul 02, 2008

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.

—ramoslove

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Mar 24, 2003

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!

—REDD GIRL

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Feb 03, 2006

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!

—LAURAMB

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Nutrition

Calories
728 kcal
36%

Carbohydrates
70.2 g
23%

Cholesterol
163 mg
54%

Fat
37.2 g
57%

Fiber
1.8 g
7%

Protein
29.5 g
59%

Sodium
1757 mg
70%

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

Nutritional Information

Cornbread that is a Meal

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 728
Calories from Fat: 335

% Daily Value *
Total Fat 37.2g 57 %
Saturated Fat 15.3g 76 %
Cholesterol 163mg 54 %
Sodium 1757mg 70 %
** Potassium 457mg 13 %
Total Carbohydrates 70.2g 23 %
Dietary Fiber 1.8g 7 %
Protein 29.5g 59 %
Sugars 15.3g
Vitamin A 13 %
Vitamin C 8 %
Calcium 55 %
Iron 41 %
** Thiamin 10 %
** Niacin 69 %
** Vitamin B6 19 %
** Magnesium 15 %
** Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.