Ground Beef Jiffy Cornbread Casserole is made with layers of seasoned beef, corn, tomatoes, and cheese between two layers of cornbread.
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This is the ultimate comfort food dinner that’s super easy to make for the whole family. The flavors just work together so perfectly—savory, cheesy, with a little sweetness from the cornbread. It’s one of those meals that you can throw together without much effort but tastes like you spent way more time on it.
If you love Jiffy cornbread casserole, try my Mexican Cornbread Casserole and my Canned Chili Cornbread Casserole dish. The Tex-Mex version is a family favorite in my house!
Recipe Highlights
- Simple ingredients: Everything you need is basic and easy to find—ground beef, Jiffy mix, cheese, and pantry staples.
- Customizable: Swap the beef for ground turkey or add your favorite toppings like jalapeños or sour cream to make it your own.
- Great for leftovers: This recipe is for a 9x13 dish and makes 8 servings, perfect for busy weeknights. It reheats well, so you’ve got lunch or dinner covered for the next few days.
Jump to:
Ingredients
- Cornbread mix: Corn muffin mix (or cornbread mix) comes in a box on the baking aisle.
- Ground beef: Or your preferred ground meat.
- Onion: Diced.
- Corn: Frozen corn adds sweetness.
- Cheddar cheese: Melty, cheesy goodness spread throughout the layers.
- Diced tomatoes: Drained.
- Eggs: This bind the cornbread mix.
- Whole milk: Adds moisture and creaminess to the cornbread.
- Sour cream: Makes the cornbread extra tender and flavorful.
- Butter: Melted.
- Seasoning: Chili powder, ground cumin, garlic salt, and pepper.
See the recipe card for quantities.
Instructions
Preheat oven to 375°F (190ºC). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, brown ground beef with the diced onion until meat is cooked through, about 8 minutes. Drain excess fat.
Add corn, chili powder, cumin, garlic salt, and pepper to the ground beef mixture. Cook for 3 minutes. Remove from the heat.
In a large mixing bowl, combine cornbread mix, eggs, milk, sour cream, and melted butter. Mix until just combined.
Pour half the cornbread mixture into the prepared baking dish.
Layer the beef mixture evenly over the batter. Do not dump the meat directly in the center as this will displace the cornbread batter.
Sprinkle 1 cup of cheese over top along with the drained diced tomatoes.
Pour the remaining cornbread batter over the layers and spread evenly.
Sprinkle the remaining cheese on top.
Substitutions
- Cornbread mix: Swap with homemade cornbread mix.
- Ground beef: Use ground turkey, chicken, or a plant-based ground meat substitute.
- Corn: Use canned corn or fresh corn off the cob.
- Cheddar cheese: Swap for Colby Jack or Pepper Jack.
- Diced tomatoes: Substitute with Rotel (diced tomatoes with green chilies) or fresh chopped tomatoes.
- Whole milk: Whole milk will make the cornbread richer because of the high fat content, but you can also use 2% milk, 1% milk, or skim milk.
- Sour cream: Substitute with Greek yogurt.
Variations
- Mexican Cornbread Casserole: This easy Mexican cornbread casserole recipe is made with ground beef, Jiffy corn muffin mix, sweet corn, taco seasoning, Rotel, and cheese. Enjoy with your favorite taco toppings like sour cream, black olives, and cheese.
- Canned Chili Cornbread Casserole: This easy recipe is made with canned chili with beans, fresh jalapeño and green bell pepper, cheese, and Jiffy cornbread mix.
Equipment
- Large skillet - For the ground beef mixture.
- Mixing bowls - One large mixing bowl for the cornbread mixture.
- 9x13 baking dish - A 9 by 13 inch casserole dish is needed for this recipe. You can also bake this in two smaller 8 by 8 inch or 9 by 9 inch dishes but the cooking times will vary.
Storage
Cornbread Casserole should be stored in an airtight container in the refrigerator for up to 3 days.
To 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 for about 10 minutes.
To Freeze: Freeze the casserole by wrapping it tightly with plastic wrap and aluminum foil, or placing it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F for 20-25 minutes until heated through.
FAQ
When serving cornbread casserole, a side salad with a light vinaigrette or roasted veggies like broccoli, green beans, or Brussels sprouts adds freshness and balance. Coleslaw brings a crunchy, tangy contrast, while garlic bread or warm rolls are perfect for soaking up the flavors. For a healthy touch, sautéed spinach or kale with garlic makes a great side.
Related
Looking for other recipes like this? Try these casseroles:
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.
📖 Recipe
Ground Beef Jiffy Cornbread Casserole
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) Jiffy 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 9x13-inch baking dish and set aside.
- In a large skillet over medium heat, brown ground beef with the diced onion until meat is cooked through, about 8 minutes. Drain excess fat. Add corn, chili powder, cumin, garlic salt, and pepper to the ground beef mixture. Cook for 3 minutes. Remove from the heat.
- In a large mixing bowl, combine cornbread mix, eggs, milk, sour cream, and melted butter. Mix until just combined.
- Pour half the cornbread mixture into the prepared baking dish. Layer the beef mixture evenly over the batter. Do not dump the meat directly in the center as this will displace the cornbread batter.
- Sprinkle 1 cup of cheese over top along with the drained diced tomatoes. Pour the remaining cornbread batter over the layers and spread evenly. Sprinkle the remaining cheese on top.
- Bake for 35-40 minutes or until the cornbread is golden brown and a toothpick inserted into the bread comes out clean. Let stand for 10 minutes before serving.
Notes
Nutrition
Food safety
- Make sure the beef reaches an internal temperature of 160°F (71.1°C) to kill any harmful bacteria.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
Tara says
I almost loved this. It feels like it's too much corn bread - the cornbread to meat ratio just felt off to me. Can I just use one box of corn bread mix and if so should I cut the sour cream in half too?
Kelsey Smith says
Yes, if you want a higher meat-to-cornbread ratio, you can use just one box of Jiffy. I’d also cut the cornbread batter ingredients in half: 1 egg, ½ cup milk, ¼ cup sour cream, and 1 tablespoon melted butter. I’d start checking it a little earlier since there’s less cornbread to bake through.
Calvina says
I made this recipe as written and my husband liked it so much that he asked me to make it again. Thank you for this super easy and tasty recipe.
Kelsey Smith says
Thanks for taking the time to write a review, Calvina. I love to hear that you both enjoyed it.
Jackie says
Can I not put the sour cream my husband doesn't like it at all
Kelsey Smith says
It doesn't make the Jiffy taste like sour cream, it just makes it more moist. You can substitute with Greek yogurt or skip it, but the cornbread won't turn out quite as moist.
Kelsey Smith says
I hope you love my recipe. This is a great dish for a large crowd or perfect for planned leftovers.
Kathy says
This recipe sounds yummy. Can I use turkey meat instead of beef?
Kelsey Smith says
Absolutely! That's a great swap.