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 servings
Prep Time
15 minutes
Cook Time
30–35 minutes