Jiffy Mexican Cornbread Casserole

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This Jiffy Mexican Cornbread Casserole makes a perfect weekday meal. The filling is juicy seasoned meat, veggies and beans topped with a cheesy layer. But the star of the dish is the delicious cornbread layer using the classic Jiffy mix. This casserole comes together quickly, but it does not lack on classic southern inspired flavors. Serve with fresh jalapeños, sour cream, and cilantro for a fresh bite.

A slice of Jiffy Mexican Cornbread Casserole on a white plate.

This casserole is a perfect warm, cozy dish for a cold night. It can be made time and time again in a variety of ways with many variations.

A mis-en-place of the ingredients needed for the Jiffy Mexican Cornbread Casserole.

In a skillet, cook the ground beef or turkey over medium heat until browned. Add chopped onion, minced garlic, and diced bell pepper. Cook until the vegetables are softened.

A pan of cooked ground meat, peppers, onions, and garlic in a pan in sections.

Stir in black beans, corn, salsa, ground cumin, chili powder, salt, and black pepper. Simmer for a few minutes until the mixture is well combined and heated through. Then spread the meat mixture evenly in the bottom of the casserole dish. Add the shredded cheddar cheese over the top.

A pan of cooked ground meat, peppers, onions, garlic, corn, and black beans in a pan mixed together

A casserole dish filled with cooked ground meat, peppers, onions, garlic, corn, and black beans.

In a large mixing bowl, combine the Jiffy Corn Muffin Mix, milk, eggs and cream-style corn. Mix until just combined. Some lumps are okay. Pour the cornbread batter over the meat and cheese layers. Spread it evenly over the other layers.

A glass bowl with Jiffy Mix and eggs, with smaller bowls of milk and creamed corn to the side.

Bake the casserole in the oven for 30-35 minutes until the cornbread is golden and cooked through. Test with a toothpick for doneness.

The finished Jiffy Mexican Cornbread Casserole in a casserole dish with sliced green onion and cilantro on top.

Allow the casserole to cool slightly before serving. Garnish with sliced jalapeños, sour cream and chopped fresh cilantro if desired.

A close up of a slice of Jiffy Mexican Cornbread Casserole.

FAQS:

What will I need to complete this recipe?

You will need the following ingredients:
ground beef or turkey, onion, garlic, bell pepper, black beans, corn, salsa, cumin, chili powder, salt, pepper, cheddar cheese, Jiffy corn muffin mix, milk, eggs, cream-style corn
You will need the following supplies:
a 9x13 casserole dish, skillet, mixing bowls

What are the storage instructions?

For leftover casserole, cover or place in an airtight container and refrigerate for up to 5 days. To reheat leftover casserole, place on a microwave safe dish and heat until warmed through.

Should I eat these warm or cold?

This Jiffy Mexican Cornbread Casserole is best enjoyed warm or hot.

Notes:

Whether you are using ground beef or ground turkey, make sure to brown it in the skillet. Either option works well in this recipe.

Check the casserole at about the 20 minute mark and if the cornbread is looking browned but the inside is not cooked through yet, then place some foil over the top so that the outside doesn’t get too browned.

Feel free to add additional seasoning to the meat. If you prefer more chili powder or less, then adjust accordingly. I find the one teaspoon leaves a lingering taste but not overpowering.

This recipe makes for really good leftovers, especially for lunch the next day. Just reheat and enjoy with the garnishes.

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Jiffy Mexican Cornbread Casserole

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Side Dish

Cuisine: American, Mexican

Servings: 12 slices

Ingredients

For the Meat Mixture

1 pound ground beef or turkey
1 onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper to taste
1 cup shredded cheddar cheese
Sliced jalapeños, sour cream and chopped fresh cilantro for garnish (optional)

For the Cornbread

2 boxes (8.5 oz each) Jiffy Corn Muffin Mix
⅔ cup milk
2 large eggs
1 can (14.75 oz) cream-style corn

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish with cooking spray or butter.
In a skillet, cook the ground beef or turkey over medium heat until browned. Add chopped onion, minced garlic, and diced bell pepper. Cook until the vegetables are softened.
Stir in black beans, corn, salsa, ground cumin, chili powder, salt, and black pepper. Simmer for a few minutes until the mixture is well combined and heated through.
Spread the meat mixture evenly in the bottom of the casserole dish. Add the shredded cheddar cheese over the top.
In a large mixing bowl, combine the Jiffy Corn Muffin Mix, milk, eggs and cream-style corn. Mix until just combined. Some lumps are okay.
Pour the cornbread batter over the meat and cheese layers. Spread it evenly over the other layers.
Bake the casserole in the oven for 30-35 minutes until the cornbread is golden and cooked through. Test with a toothpick for doneness.
Allow the casserole to cool slightly before serving. Garnish with sliced jalapeños, sour cream and chopped fresh cilantro if desired.

Notes

Whether you are using ground beef or ground turkey, just make sure to brown it in the skillet. Either option works well in this recipe.

Check the casserole at about the 20 minute mark and if the cornbread is looking browned but the inside is not cooked through yet, then place some foil over the top so that the outside doesn’t get too browned.

Feel free to add additional seasoning to the meat. If you prefer more chili powder or less, then adjust accordingly. I find the one teaspoon leaves a lingering taste but not overpowering.

I find this recipe makes for really good leftovers, especially for lunch the next day. Just reheat and enjoy with the garnishes.