Ultimate Ground Beef Jiffy Cornbread Casserole: Your New Go-To Family Dinner
Ground Beef Jiffy Cornbread Casserole is the epitome of comfort food, thoughtfully crafted with layers of perfectly seasoned ground beef, sweet corn, juicy tomatoes, and rich, melty cheese, all nestled between two tender, golden layers of homemade-style cornbread. This hearty casserole brings together a symphony of savory and slightly sweet flavors, creating a dish that’s both satisfying and incredibly easy to prepare for the entire family.
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Imagine a delicious meal that warms you from the inside out, yet takes minimal effort to prepare. This Ground Beef Jiffy Cornbread Casserole is exactly that – an ultimate comfort food dinner perfect for busy weeknights. The harmonious blend of savory ground beef, vibrant corn and tomatoes, and rich cheese, all crowned with a fluffy, slightly sweet cornbread crust, truly makes for a delightful experience. It’s one of those magical meals you can quickly assemble, but tastes as if you’ve spent hours perfecting it.
If you’re already a fan of quick and easy Jiffy cornbread casserole recipes, be sure to explore my Mexican Cornbread Casserole and my incredibly simple Canned Chili Cornbread Casserole dish. The Tex-Mex version, in particular, has become a cherished family favorite in my home, offering a zesty twist on this classic comfort dish!
Recipe Highlights: Why You’ll Love This Cornbread Casserole
- Simple, Accessible Ingredients: Forget complicated shopping lists! This recipe relies on everyday pantry staples and easily found items like lean ground beef, convenient Jiffy corn muffin mix, a generous amount of cheese, and fresh vegetables. This makes it a fantastic, budget-friendly option for any weeknight dinner.
- Infinitely Customizable: While delicious as is, this casserole is a blank canvas for your culinary creativity. Easily swap the ground beef for ground turkey or chicken for a lighter meal, or even a plant-based substitute for a vegetarian version. Feel free to add your favorite toppings like sliced jalapeños for a kick, a dollop of cool sour cream, fresh cilantro, or even a sprinkle of green onions to make it truly your own.
- Perfect for Meal Prep & Leftovers: Designed for a standard 9×13-inch baking dish, this recipe yields 8 generous servings, making it ideal for feeding a crowd or ensuring you have delicious meals throughout the week. It reheats exceptionally well, meaning you’ll have flavorful lunches or dinners ready to go for the next few days, saving you precious time and effort.
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Essential Ingredients for Your Cornbread Casserole
- Cornbread Mix (Jiffy): This is your secret weapon for quick and easy cornbread. Look for the classic corn muffin mix (or any standard cornbread mix) in the baking aisle. It provides a slightly sweet and tender base for our casserole.
- Ground Beef: We use one pound of ground beef for a robust, savory layer. Feel free to choose lean ground beef for a healthier option, or use your preferred ground meat like ground turkey, chicken, or even a plant-based alternative.
- Onion: A single diced onion adds a foundational aromatic flavor to the beef mixture, enhancing its savory depth.
- Corn: Two cups of frozen corn contribute a wonderful sweetness and texture. You can also use canned corn (drained) or fresh corn cut straight from the cob when in season.
- Cheddar Cheese: Shredded cheddar cheese is essential for that irresistible, melty, cheesy goodness that binds the layers together. Sharp or mild, your choice! For the best melt, consider shredding your own from a block.
- Diced Tomatoes: One can of diced tomatoes, thoroughly drained, adds a touch of acidity and freshness to the beef filling.
- Eggs: Large eggs are crucial for binding the cornbread mix, ensuring it sets properly and holds its structure within the casserole.
- Whole Milk: Whole milk imparts richness and essential moisture to the cornbread, making it tender and flavorful. You can use 2%, 1%, or even skim milk, though the cornbread may be slightly less rich.
- Sour Cream: A dollop of sour cream makes the cornbread exceptionally tender, moist, and adds a subtle tang that complements the savory beef.
- Butter: Melted butter enhances the flavor and moisture of the cornbread, giving it that classic, indulgent taste.
- Seasoning Blend: Our blend of chili powder, ground cumin, garlic salt, and pepper creates a perfectly balanced, savory, and slightly Tex-Mex inspired flavor profile for the ground beef.
See the recipe card below for exact quantities and detailed measurements.
Step-by-Step Instructions: Crafting Your Ground Beef Cornbread Casserole
Preheat your oven to 375°F (190ºC) to ensure it’s ready for baking. Lightly grease a 9×13-inch baking dish with butter or cooking spray and set it aside. This prevents sticking and ensures easy serving.
In a large skillet, heat over medium heat and add your ground beef with the diced onion. Cook, breaking up the meat with a spoon, until the ground beef is fully browned and cooked through, which usually takes about 8 minutes. Once cooked, be sure to drain any excess fat from the skillet to prevent a greasy casserole.
Once the beef is cooked, add the corn, chili powder, ground cumin, garlic salt, and ground black pepper to the skillet. Stir these ingredients thoroughly into the ground beef mixture and cook for an additional 3 minutes, allowing the spices to bloom and meld their flavors. Then, remove the skillet from the heat.
In a separate large mixing bowl, combine the corn muffin mix, eggs, whole milk, sour cream, and melted butter. Whisk these ingredients together gently until they are just combined. Be careful not to overmix, as this can lead to a tougher cornbread texture.
Carefully pour half of the prepared cornbread mixture into your greased baking dish, spreading it into an even layer to form the base of your casserole.
Gently spoon the beef mixture evenly over the cornbread batter. It’s important to spread it carefully rather than dumping it in one spot, as this can displace the liquid cornbread batter underneath.
Evenly sprinkle 1 cup of the shredded cheddar cheese over the beef layer. Then, scatter the drained diced tomatoes over the cheese, adding a pop of color and fresh flavor.
Carefully pour the remaining cornbread batter over all the layers, gently spreading it out to completely cover the filling. This will form the delicious, golden-brown top crust.
Finally, sprinkle the remaining shredded cheese generously over the top layer of cornbread batter. This will create a beautiful, bubbly, and golden-brown cheesy crust.
Bake the casserole for 35-40 minutes, or until the cornbread is a deep golden brown and a toothpick inserted into the center of the bread comes out clean. Once done, let it stand for 10 minutes before serving. This resting time allows the casserole to set, making it easier to slice and serve.
Easy Substitutions for Your Cornbread Casserole
This recipe is incredibly flexible, allowing you to adapt it to your preferences or what you have on hand. Here are some smart substitutions:
- Cornbread Mix: If you prefer a more homemade touch or don’t have Jiffy on hand, you can absolutely make your own homemade cornbread mix from scratch. This allows you to control the sweetness and texture even more.
- Ground Beef: For a lighter or different flavor profile, feel free to use ground turkey, ground chicken, or even ground pork sausage. If you’re looking for a vegetarian or plant-based option, a plant-based ground meat substitute works wonderfully.
- Corn: While frozen corn is convenient, you can easily swap it for canned corn (just remember to drain it very well) or fresh corn kernels cut directly off the cob during corn season for an extra burst of flavor.
- Cheddar Cheese: Any good melting cheese will work here! Colby Jack offers a milder, creamier alternative, while Pepper Jack will add a subtle spicy kick. Monterey Jack is another great option for its excellent meltability.
- Diced Tomatoes: To add a bit of heat and a Tex-Mex flair, substitute the regular diced tomatoes with a can of Rotel (diced tomatoes with green chilies). Alternatively, fresh chopped tomatoes from your garden can be used, just be mindful of their moisture content.
- Whole Milk: While whole milk provides the richest and most tender cornbread, you can use 2% milk, 1% milk, or skim milk without significant issues. For a dairy-free option, unsweetened almond milk or oat milk can also be used, though the texture might be slightly different.
- Sour Cream: Plain Greek yogurt is an excellent substitute for sour cream, offering a similar tang and moisture content, often with more protein. Make sure it’s plain and unsweetened.
Delicious Variations to Try
Expand your casserole repertoire with these exciting variations, building on the delicious foundation of our Ground Beef Jiffy Cornbread Casserole:
- Mexican Cornbread Casserole: This vibrant and easy recipe infuses classic Mexican flavors. It features seasoned ground beef, Jiffy corn muffin mix, sweet corn, robust taco seasoning, and zesty Rotel (diced tomatoes with green chilies), all topped with a generous layer of cheese. Serve it with your favorite Mexican-inspired toppings like a dollop of sour cream, sliced black olives, fresh cilantro, or even some avocado for a truly authentic experience.
- Canned Chili Cornbread Casserole: For a hearty and incredibly simple meal, this recipe uses canned chili with beans as its flavorful base. It’s enhanced with the fresh crunch of jalapeño and green bell pepper, rich cheese, and the ever-reliable Jiffy cornbread mix. It’s the ultimate lazy-day comfort food that tastes anything but lazy!
- Spicy Southwest Cornbread Casserole: Elevate the heat and flavor by adding a chopped jalapeño directly into the beef mixture. Include a can of black beans (rinsed and drained) and a touch more chili powder or a dash of your favorite hot sauce. Top with extra pepper jack cheese for an irresistible spicy kick.
Essential Equipment for Casserole Success
Having the right tools makes all the difference when preparing this delicious casserole. Here’s what you’ll need:
- Large Skillet: A sturdy, large skillet is essential for browning your ground beef and sautéing the onions efficiently. Its wide surface ensures even cooking and allows for easy mixing of the beef and seasonings.
- Mixing Bowls: You’ll need at least one large mixing bowl for preparing your cornbread batter. Having another medium bowl can be helpful for holding ingredients or preparing other components.
- 9×13 Baking Dish: A 9 by 13-inch casserole dish is the perfect size for this recipe, yielding 8 generous servings. If you only have smaller dishes, you can bake this in two 8×8-inch or 9×9-inch dishes, but be aware that cooking times will vary and may need to be adjusted.
Storage, Reheating, and Freezing Tips
Ensuring your delicious Ground Beef Jiffy Cornbread Casserole stays fresh and enjoyable is simple with these storage tips:
To Store Leftovers: Any leftover cornbread casserole should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for meal prepping throughout the week.
To Reheat: For a quick reheat, place a single serving in the microwave and heat for 1-2 minutes, or until thoroughly warmed through. If you prefer a crispier texture, especially for the cornbread, you can reheat individual slices or the entire casserole in the oven at 350°F (175°C) for about 10-15 minutes, or until hot and the top is slightly crisp.
To Freeze: This casserole is also freezer-friendly! To freeze, ensure the casserole has cooled completely. Wrap it tightly with plastic wrap, then cover it again with aluminum foil. Alternatively, transfer portions to freezer-safe containers. It can be frozen for up to 3 months. To reheat from frozen, thaw the casserole overnight in the refrigerator. Once thawed, bake it in a preheated oven at 350°F (175°C) for 20-25 minutes, or until it’s heated through and bubbly.
Frequently Asked Questions
When serving a hearty cornbread casserole, balancing its richness with fresh, lighter sides works beautifully. A crisp side salad with a simple vinaigrette, or roasted vegetables like broccoli, green beans, or Brussels sprouts, can add freshness and a pleasant contrast in texture. For something cool and tangy, a creamy coleslaw is always a hit. Garlic bread or warm dinner rolls are excellent for soaking up any leftover flavors. If you’re looking for a healthy touch, sautéed spinach or kale with a hint of garlic makes a quick and delicious green side. For a slightly different twist, consider black beans and rice or a fresh avocado salad.
Yes, you can! To prepare ahead, cook the ground beef mixture and allow it to cool completely. You can also mix the cornbread batter ingredients (excluding the butter if melting just before baking) and store it separately in the refrigerator. When you’re ready to bake, simply assemble the layers in your baking dish, adding the melted butter to the cornbread batter just before assembling. This helps to ensure the cornbread bakes up perfectly. If assembling the entire casserole ahead of time, cover it tightly and refrigerate for up to 24 hours. You might need to add an extra 5-10 minutes to the baking time if baking directly from the fridge.
More Delicious Casserole Recipes
Looking for other satisfying and easy casserole recipes like this? Dive into these family favorites:
- Easy Mexican Cornbread Casserole
- Easy Rotel Chicken Spaghetti
- Cheesy Velveeta Corn Casserole
- Ground Beef Jiffy Cornbread Casserole
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
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Ground Beef Jiffy Cornbread Casserole
Kelsey Smith
10 minutes
40 minutes
50 minutes
8
servings
Equipment
-
Large skillet
-
Mixing bowls
-
9×13 baking dish
Ingredients
-
1
pound
ground beef -
1
large
onion
diced -
2
cups
frozen corn -
1
tablespoon
chili powder -
2
teaspoons
ground cumin -
1
teaspoon
garlic salt -
¼
teaspoon
ground black pepper -
2
boxes (8.5 ounces each)
corn muffin mix -
2
large
eggs -
1
cup
whole milk -
½
cup
sour cream -
2
tablespoons
butter
melted -
2
cups
shredded cheddar cheese
divided -
1
can (14.5 ounces)
diced tomatoes
drained
Instructions
-
Preheat oven to 375°F (190ºC). Grease a 9×13-inch baking dish and set aside, ensuring it’s thoroughly coated to prevent sticking.
-
In a large skillet over medium heat, brown the ground beef with the diced onion until the meat is fully cooked through and no pink remains, about 8 minutes. Make sure to break up the beef as it cooks. Drain any excess fat from the skillet thoroughly. Add corn, chili powder, ground cumin, garlic salt, and pepper to the ground beef mixture. Stir well and cook for an additional 3 minutes to allow the spices to meld. Remove from the heat.
-
In a large mixing bowl, combine the cornbread mix, eggs, milk, sour cream, and melted butter. Mix until just combined, being careful not to overmix the batter.
-
Pour half of the prepared cornbread mixture into the greased baking dish, spreading it evenly across the bottom. Next, carefully layer the beef mixture evenly over the batter. Avoid dumping the meat directly in the center, as this can displace the liquid cornbread batter and create an uneven base.
-
Sprinkle 1 cup of shredded cheese over the beef layer. Then, scatter the drained diced tomatoes over the cheese. Pour the remaining cornbread batter over these layers and gently spread it evenly to form the top crust. Finally, sprinkle the remaining cheese generously over the top of the casserole.
-
Bake for 35-40 minutes, or until the cornbread is beautifully golden brown and a toothpick inserted into the center of the bread comes out clean. Once baked, let the casserole stand for 10 minutes before serving. This allows it to set and makes for easier slicing.
Notes
To Reheat: For a quick reheat, place a serving in the microwave and heat for 1-2 minutes, or until warmed through. For crispier leftovers, you can reheat in the oven at 350°F (175°C) for about 10-15 minutes.
To Freeze: Freeze the casserole by wrapping it tightly with plastic wrap and then with aluminum foil, or by placing it in a freezer-safe container. It can be frozen for up to 3 months. To reheat from frozen, thaw overnight in the fridge and then bake at 350°F (175°C) for 20-25 minutes until heated through.
Nutrition
Calories:
640
kcal
Carbohydrates:
59
g
Protein:
26
g
Fat:
34
g
Saturated Fat:
15
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
12
g
Trans Fat:
1
g
Cholesterol:
134
mg
Sodium:
1155
mg
Potassium:
613
mg
Fiber:
6
g
Sugar:
16
g
Vitamin A:
1012
IU
Vitamin C:
9
mg
Calcium:
333
mg
Iron:
4
mg
Course:
Main Course
Cuisine:
American
Keyword:
casserole, corn, ground beef, easy dinner
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Food Safety Guidelines
- Always ensure that ground beef reaches an internal temperature of 160°F (71.1°C) to effectively kill any harmful bacteria and ensure it’s safe to eat. Use a meat thermometer for accuracy.
- To prevent cross-contamination, never use the same utensils or cutting boards on cooked food that have previously touched raw meat without proper washing.
- Thoroughly wash your hands with soap and water after handling any raw meat to maintain kitchen hygiene.
- Do not leave food sitting out at room temperature for extended periods. Refrigerate leftovers promptly within two hours of cooking.
For more comprehensive food safety guidelines and precise temperature charts, please see USDA.gov.