Loaded Cornbread Casserole
Loaded cornbread casserole is a hearty, flavorful dish that combines cornbread mix with various ingredients and topping to create a comforting meal.
This dish includes ingredients like ground beef, eggs, corn, cheese, and Ro*Tel tomatoes, all mixed into the cornbread batter or layered on top before baking. The result is a moist, savory casserole with a delightful crunchy top and a burst of flavors, ideal as a side dish for barbecues, chili nights, or even a main course on its own. Variations can include different cheeses or vegetables, making it a versatile recipe for any occasion.
Loaded Cornbread Casserole
Definitely a meal-in-one. Just add a simple salad.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Entree
- Method: Oven
- Cuisine: Southwestern
Ingredients
- 2 (8 ounce) boxes Jiffy corn muffin mix
- 2/3 cup milk
- 2 large eggs (room temperature)
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can sweet corn, canned, drained (or use 1 cup thawed frozen corn)
- 1 pound ground beef
- 1 envelope taco seasoning or 2 tablespoons Taco Seasoning
- 1 (15 ounce) can Ro*Tel tomatoes with green chilies, drained
- 1 1/2 cups grated Cheddar cheese
Toppings
- Lettuce, shredded
- Sour Cream
- Guacamole
- Pico de gallo
- Tomatoes, diced
- Green onions, cut
- Black olives, sliced
- Fresh, sliced jalapeño peppers
- Cooked and crumbled bacon
Instructions
- Heat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking dish.
- In a large mixing bowl, combine the Jiffy corn muffin mix with the eggs and milk.
- Mix in the creamed corn and sweet corn.
- Transfer half of the corn mixture to the prepared baking dish.
- Heat a large nonstick skillet over medium high heat and brown the ground beef.
- Add 1 packet of taco seasoning plus 3/4 cup water or 2 tablespoons homemade taco seasoning plus 3/4 cup water, and simmer until the meat is fully cooked.
- Stir in the Ro*Tel and transfer the ground beef mixture to the baking dish.
- Top the ground beef with half the Cheddar cheese (3/4 cup).
- Add the remaining corn mixture.
- Top the casserole with the remaining Cheddar cheese and place it in the oven for 35 to 40 minutes.
- Remove the casserole from the oven, and let it cool for 5 minutes so that it may set before slicing and serving.
- Top with your favorite toppings, if desired.
Notes
You can use two cans of Ro*tel and forget about the diced tomatoes if you like it hotter!
Cornbread can be baked in two 8 inch pans or a large cast iron skillet, if desired.
Toppings: shredded lettuce, sour cream, guacamole, pico de gallo, tomatoes, green onions, sliced black olives, sliced jalapeño peppers
