Description
This Mexican Cornbread Casserole combines the simplicity of Jiffy Mix with classic Mexican flavors for a hearty and satisfying dish. It’s perfect for a weeknight dinner and is sure to become a family favorite.
Ingredients
Scale
- 1 box Jiffy Corn Muffin Mix
- 1 lb ground beef or chicken
- 2 cups shredded cheddar or Mexican blend cheese
- 1 can (15 oz) creamed corn
- 1 can (4.5 oz) chopped green chilies, drained
- ½ cup milk
- 2 eggs
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Optional: jalapeños, bell peppers, onions
Instructions
- Preheat oven to 375°F and grease a 9×13 inch baking dish.
- Cook the meat with spices until browned; drain excess fat.
- Mix Jiffy Mix, milk, eggs, creamed corn, and green chilies.
- Layer half the batter in the dish, add meat and cheese, then top with remaining batter and cheese.
- Bake for 35-40 minutes until golden brown.
Notes
- Vegetarian alternative: Replace meat with black beans or quinoa.
- Add jalapeños for extra spice.
- Can be made ahead and refrigerated overnight.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: per serving, approximate
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g