Comida Kraft
Recipe Box

Cheesy Cornbread Casserole

(76) 56 Reviews
Prep Time
Total Time

10 servings

Love serving chili with cornbread? This beefy, cheesy casserole delivers on your favorite flavor combination, with super-easy prep.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
  • Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean.

Serving Suggestion

Serve with your favorite steamed vegetable to round out the meal.

Make Ahead

Prepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.

Special Extra

Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce, or chopped fresh chives, into muffin batter before using as directed.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 330
% Daily Value
Total fat 15g
Saturated fat 7g
Cholesterol 70mg
Sodium 610mg
Carbohydrate 30g
Dietary fiber 4g
Sugars 8g
Protein 19g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • SharBar01 |

    Great recipe and easy to prepare in a hurry. Next time I may make the meat mixture ahead and just reheat it. I knew the cornbread topping would be sticky so I just dropped the batter in small pieces all over the top and it worked fine. I did add 1/2 cup of canned corn because it was **** and needed used. I omitted the Jalapeno because I can not eat them. My husband had two servings which means he liked it!

  • Deerjordan |

    This recipe provided a great foundation for what turned out to be a smile winning,head knodding and second serving meal! I made some modifications to the original. I used a jar of salsa instead of enchilada sauce and added a pack of chili seasoning and taco seasoning to the meat. I also added a can of creamstyle corn to the cornbread recipe and but a layer of cheese between the meatsauce and the cornbread layer.

  • virgogrrl7 |

    I made this recipe exactly as stated. The filling was very watery and the cornbread batter was so thick it was impossible to spread so I ended up with very lumpy cornbread dumplings. I would't waste my time on this recipe again.