Baked Cornbread Casserole

Copykat's picture

Nov. 14, 2011

This is a hearty one dish meal that is perfect for a large gathering. This casserole also reheats very well, and it is great the second time around.


Cornbread mix 17 Ounce (2 (8.5 oz) pack of Jiffy Corm Muffin mix)
Ground beef 1 Pound
Green chili 1 Can (10 oz) , chopped (a small can)
Seasoning mix 10 Gram (1 pack, taco
Corn 1 Can (10 oz)
Creamed corn 1 Can (10 oz)
Cheddar cheese 1 1/2 Cup (24 tbs) , shredded
Egg 2 Medium
Milk 2 Cup (32 tbs)



1. Preheat oven at 350 degrees F.


2. In a pan, brown beef.

3. Add a package of taco seasoning and cook as per directions. Keep it aside.

4. In a bowl, mix cornbread as per package directions. Here, it is two eggs and 2/3rd cup of milk.

5. Add half a can cream and half a can drained regular corn.

6. In a 9x13 pan, spray a non-stick cooking spray.

7. Spread the cornbread mixture at the bootom.

8. Add the remaining can of corn and cream corn over it.

9. Add half of the cheese.

10. Layer with a can of green chillies.

11. Top it with remaining cornbread mixture and cheese above it.

12. Bake it at 350 degrees F for 35-40 min. Keep it aside for five minutes.


13. To serve Baked Cornbread Casserole, cut it into squares.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1497Calories from Fat 632

 % Daily Value*

Total Fat 71 g109.2%

Saturated Fat 29 g145%

Trans Fat 0 g


Sodium 1907 mg79.46%

Total Carbohydrates 160 g53.3%

Dietary Fiber 11 g44%

Sugars 12 g

Protein 59 g118%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet