Cowboy Cornbread Jiffy Casserole (Recipe for Printing)

Baked cornbread casserole layers beef, beans, cheese, and a golden Jiffy topping in every slice.

# What You Need:

→ Filling

01 - 1 tablespoon vegetable oil
02 - 1 medium yellow onion, finely chopped
03 - 1 pound ground beef
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1 can (14.5 ounces) diced tomatoes, with juice
11 - 1 can (15 ounces) black beans, drained and rinsed
12 - 1 cup corn kernels, canned and drained or frozen and thawed
13 - 1 can (8 ounces) tomato sauce
14 - 2 tablespoons tomato paste
15 - 1 tablespoon sugar or honey

→ Assembly & Topping

16 - 1 cup shredded cheddar cheese, divided

→ Cornbread Topping

17 - 2 large eggs
18 - 2/3 cup whole milk
19 - 1/2 cup sour cream
20 - 2 boxes (8.5 ounces each) Jiffy Corn Muffin Mix
21 - 1/2 cup shredded cheddar cheese
22 - 1 jalapeño, seeded and finely chopped (optional)

# How to Make It:

01 - Preheat the oven to 375°F. Lightly grease a 9×13 inch (23×33 cm) baking dish with oil or nonstick spray.
02 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook until softened and translucent, about 4–5 minutes.
03 - Add ground beef to the skillet. Break it up with a spatula and cook until well browned with minimal moisture remaining. Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
04 - Add diced tomatoes with juice, black beans, corn, tomato sauce, tomato paste, and sugar or honey. Stir well and simmer for 5–7 minutes until thickened. If the mixture appears too watery, continue to cook until reduced. Remove from heat.
05 - Transfer the hot filling mixture into the prepared baking dish and spread evenly. Sprinkle 1/2 cup shredded cheddar cheese over the top.
06 - In a mixing bowl, whisk together eggs, milk, and sour cream until well blended. Add both boxes of Jiffy Corn Muffin Mix, 1/2 cup shredded cheddar cheese, and jalapeño if using. Stir until just combined. Do not overmix.
07 - Pour the cornbread batter evenly over the filling and cheese in the dish. Bake for 28–35 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil.
08 - Allow the casserole to cool for 5–10 minutes. Slice and serve warm.

# Extra Tips:

01 - Browning the beef thoroughly deepens the flavor of the casserole.
02 - Sprinkle cheese on the hot filling before adding the cornbread batter to prevent sogginess.
03 - If the filling appears runny, extend simmering time so the cornbread topping bakes evenly.
04 - Always test doneness with a toothpick; it should come out clean from the cornbread.
05 - Prepare ingredients in advance for efficient assembly.

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