Cornbread Casserole

I posted this recipe before {called Fiesta Casserole}, but I didn’t include a picture at the time.  Since then, I have adapted it quite a bit, so I’m re-posting the new variation.  Beware, it is spicy! 🙂

I used a 10″ inch cast iron skillet this time, but it really needs to be put into a 12″ because I had some filling run over.

Cornbread Casserole


1 pound ground beef or turkey

1 medium onion, chopped

3 cloves garlic, minced

1 packet taco seasoning + water as directed on package

1 can (10 oz.) Mexi-corn, drained (regular corn works fine)

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) Ro-tel diced tomatoes with chili peppers, drained

1 can (7 oz.) diced green chilies, drained


1 Jiffy cornbread/muffin mix (8.5 oz.) and the ingredients to prepare it.

1/2 cup shredded cheddar cheese

1/4 cup green onions, chopped

1/4 cup sour cream


Preheat oven to 350 degrees.

In a 12″ cast iron skillet {or other large oven safe skillet}, brown ground beef with onion and garlic.  Drain.  Return to skillet and heat to medium low, add taco seasoning, water, beans, tomatoes, chilies, and corn.  Stir to combine and heat thoroughly.

Meanwhile in a medium bowl, prepare cornbread mix as directed on box with egg and milk.  Stir in cheese, chopped green onion, and sour cream.

Turn off the heat under the skillet and evenly press/smooth the meat mixture down in the skillet.  Top with cornbread batter {will be a little thin}.  Bake uncovered for 20-30 minutes or until cornbread is golden brown.

Yields 6 large servings.

This definitely has some kick to it.  If you want to reduce the spiciness just omit the chilies, use regular diced tomatoes, and regular corn.

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