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A slice of Jiffy Mexican Cornbread Casserole.
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Jiffy Mexican Cornbread Casserole

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
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.