Ingredients:
1 lb ground beef
1 box cornbread mix (Jiffy-style works great)
1 cup shredded cheddar cheese
1 can (15 oz) corn, drained
1 can (10.5 oz) cream of mushroom or cream of chicken soup
½ cup milk
1 small onion, diced (optional but recommended)
Salt and black pepper, to taste
1 tablespoon oil, for cooking beef
Instructions:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat oil in a skillet over medium heat. Cook ground beef with diced onion until browned. Season with salt and black pepper. Drain excess fat.
Stir the cream soup and drained corn into the beef mixture.
Spread the beef mixture evenly into the prepared baking dish.
Sprinkle shredded cheddar cheese evenly over the beef layer.
In a separate bowl, prepare the cornbread mix according to package directions, usually by adding milk and egg.
Pour the cornbread batter evenly over the casserole.
Bake uncovered for 30–35 minutes, or until the top is golden and fully set.
Let rest for 5–10 minutes before serving.
Tips and Variations
Add diced jalapeños or green chiles for a spicy version
Swap ground beef for ground turkey or chicken
Use pepper jack cheese for extra flavor
Serve topped with sour cream or hot sauce
Great for potlucks, weeknight dinners, or freezer meals
Storage
Refrigerate leftovers for up to 4 days
Freeze baked and cooled casserole for up to 2 months
Servings
6–8 servingsRecipe book
Prep Time
15 minutesIngredient sourcing service
Cook Time
30–35 minutes
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