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.
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.
- 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
- 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.