July 7, 2014

Mexican Cornbread Casserole

One day while searching pinterest I decided to search for cornbread casseroles. I found and ton and pinned them all. I really like corn bread, probably more than I like just regular biscuits.  This recipe was the first on my list to make.  

1 box corn muffin mix
1 egg
1/3 cup milk
1/2 lb ground beef
10 oz. can rotel original diced tomatoes & green chilies, drained
1/2 tsp ground cumin
1 c shredded cheese (I used nacho & taco)

Preheat oven to 375 degrees.  Spray baking dish with non stick spray.  In a bowl, stir together corn bread mix, egg, and milk.  Spread onto bottom of baking dish. 

Brown and drain ground beef.  Stir in tomatoes and cumin.

Spread ground beef mix over corn bread in dish.  Top with cheese. Bake at 375 for 15-20 minutes or until cornbread is done. 


  1. We would just love your Mexican Cornbread Casserole, it looks delicious. Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

  2. Tried this tonight, so good! Used salsa instead of rotel.

  3. I would think that the cornbread on bottom would get soggy. Does it not?

    1. I put mine on top and bake in a cast iron skillet

  4. I added onions and peppers and black beans to the meat mixture. Delicious, easy and hearty meal for a family of 6

  5. I made this using my Mexican cornbread recipe which is not sweet like the box mix. I also used ground turkey. Delicious!

  6. I added creamed corn to the cornbread mix...yum!

  7. How does one small jiffy cornbread fill a 13×9 pan? I can only get it in 8×8 pan. Should it be 2 boxes?