We are coming to the end of January. In our house that means we are trying to use up all the odds and ends in our freezer and pantry. There was a sale on ground beef the other day so I bought 20 pounds to freeze. But, before it headed to the freezer I took some out to use for dinner.
I considered making this dish with actual homemade corn bread but went with Jiffy Mix in the end. I was so afraid I was going to be disappointed and wished I had taken the bit of extra time to make the cornbread from scratch.
Verdict:
I don’t know if Jiffy Mix has changed the formulation of their mix or we were just particularly hungry this night but all four of us loved this dish. The cornbread was light and fluffy and the filling was flavorful and hearty. Both children each had two portions and there was still enough leftover for 2 very large lunch servings.
I served this with a green side salad and green beans.
Mexican Cornbread
Ingredients:
- 2 boxes of Jiffy Cornbread mix
- 1 (16 oz) can of creamed corn
- 2 eggs
- 1 1/2 -2 lbs. ground beef
- 1 cup onion, diced
- 1/2 cup water
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1/2 teaspoon Cayenne pepper (more or less to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, if desired – more or less to taste
- 2 cups shredded cheddar cheese, divided, plus extra for topping if desired
- toppings if desired – sour cream, salsa, taco sauce, green onions, parsley, jalapeno, hot sauce
Directions:
- Preheat oven to 350 degrees. Grease a 13 x 9 casserole dish with non-stick spray.
- Mix Jiffy mixes, corn and eggs in a bowl. Mix together until well blended. Set aside.
- In a skillet over medium heat cook the ground beef and diced onions. Break the ground beef in to small pieces with the side of a spoon as it cooks. Drain the grease from the pan when meat is completely cooked.
- Add water, cumin, chili powder, Cayenne pepper, garlic powder salt, pepper and red pepper flakes to meat. Stir well. Taste and adjust spices to your liking as necessary.
- Spoon a thin layer of the cornbread mix into the bottom of the casserole dish.
- Cover the bottom layer with the meat mixture.
- Sprinkle 1 1/2 cups of cheese over the meat mixture.
- Spread the remaining cornbread batter over the cheese layer.
- Top with the remaining 1/2 cup of cheese.
- Bake in oven for 25-35 minutes. Center should be set and firm.
- Remove pan from oven and allow to rest for 3-5 minutes before cutting.
What's for Dinner Moms? 
Hey Marci-nothing wrong with Jiffy corn bread mix! I have over 20 boxes in my pantry at any given time to whip up in a moments notice. They go on sale here in Florida 3 boxes for a buck-o! You can add anything into the milk and egg, sweet or savory-go girl!!! Nice job. Cheryl xo
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What I remember about Jiffy cornbread mix, it has been several years since I used it, was that the cornbread tended to be really dry and crumbly. This was really good and I plan on buying more! Lol. They are $.52 cents here.
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I know the Martha White brand in a pouch pre-mix is dry-Jiffy has always been the same consistency that I remember Marci!! Cheryl xo
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I’ll seconded that thought about Jiffy Corn Bread Mix, I’ve found it to be a bit dry as well, but now you’ve swayed me. I’m going to try this Mexican Cornbread. Mahalo, Marci is it? I was wondering what your first name was other than Mom 😀
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Thank you! It is Marci.
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🙂 Auntie Doni here
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This sounds really good! I love the jiffy mixes!
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I have changed my mind after this experience!
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I have not used it since childhood but we used it all the time then
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I like the new look!
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Thank you so very much!
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I just love easy meals like this that turn out to be winners!
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Sounds yummy to me! Think I may be trying this!
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