Jiffy Cornbread Casserole Recipe – Cozy, Cheesy Comfort in One Pan

Introduction

The oven hums and the house smells like warm corn and melted cheese — that first breath always feels like a hug. Right away I think of family nights, and of course this Jiffy Cornbread Casserole sits at the center of those memories. It’s quick, cozy, and honest, so you can get dinner on the table with a smile. Also, if you love casseroles that feel like a warm blanket, you might enjoy this simple cauliflower casserole I tinker with in the winter.

Why You’ll Love It

• Quick and easy to make, so weeknights don’t feel stressful.
• Comforting homemade flavor with melty cheddar and a golden cornbread top.
• Made with simple, pantry-friendly ingredients you probably already have.
• Great for any occasion — from a cozy night in to a casual potluck.
• Always a crowd-pleaser; everyone asks for seconds.

Also, this recipe brings back Sunday dinners for me, and it always fills the kitchen with a happy, buttery scent.

Ingredients You’ll Need

• 2 boxes Jiffy cornbread mix (17 oz / 480 g total)
  • Note: Use the package directions and don’t overmix the batter.
• 1 lb ground beef, browned and drained (450 g)
  • Note: A little extra browning adds savory depth.
• 1 bag frozen mixed vegetables (12 oz / 340 g)
  • Note: No need to thaw; frozen veg keeps the texture nice and bright.
• 2 cans cream of mushroom soup (10.5 oz / 295 g each)
  • Note: Stir well so it’s smooth before mixing.
• 1/4 cup milk (60 ml)
  • Note: Use whole or 2% for richer flavor.
• 2 cups shredded cheddar cheese, divided (200 g)
  • Note: Sharp cheddar gives more punch, while mild melts creamier.
• Salt and pepper, to taste
• Nonstick spray or butter, for greasing

Also, if you like a veggie-forward twist, try swapping the mixed veg for broccoli — think of this as a cousin to my cheesy chicken and broccoli casserole.

How to Make It

1. Preheat your oven to 400°F (200°C). Then, grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray. You want the edges to brown easily.
2. Prepare both boxes of Jiffy cornbread mix as directed on the package. Next, pour the batter evenly into the greased baking dish. The batter will look thick and pale, and it will smell faintly sweet.
3. Meanwhile, in a large bowl combine the browned beef, frozen mixed vegetables, both cans of cream of mushroom soup, milk, and 1 cup (100 g) of the shredded cheddar. Stir until everything looks evenly coated. Also, season with salt and pepper to taste.
4. Spread the beef-and-vegetable mixture evenly over the cornbread batter. Then, sprinkle the remaining 1 cup (100 g) of cheddar cheese across the top. You’ll see a bright blanket of yellow cheese waiting to melt.
5. Bake uncovered for 30 minutes, until the top is golden and bubbling. You’ll hear the gentle sizzle and smell the mushrooms and corn coming together. Finally, let the casserole rest for 5 minutes before slicing; it helps the pieces hold their shape and makes serving easier.

Also, if you have leftover proteins, this method pairs nicely with casseroles like a chicken and stuffing casserole in flavor profile — hearty and warming.

Kitchen Tips

• Save time: Brown the beef while the oven preheats, and prep the cornbread batter quickly in one bowl.
• Fix for sogginess: If the casserole looks too wet before baking, sprinkle a little extra cheese or a thin layer of breadcrumbs on top to help absorb moisture.
• Flavor twist: Stir in a teaspoon of smoked paprika or a splash of Worcestershire sauce to the beef mixture for deeper, smoky notes.

Also, when you brown the meat longer, you’ll get those caramelized bits that taste like home.

Serving Ideas

Serve this casserole for family dinner, Sunday brunch, or a cozy night in. Also, it pairs beautifully with a crisp green salad or pickled vegetables to cut the richness. For a holiday table, let it sit near the center as a hearty side that both kids and adults will reach for. In addition, you can serve slices with a dollop of sour cream or a sprinkle of chives.

Also, if you’re building a comfort-food menu, this goes well next to dishes like a chicken broccoli rice casserole for variety.

Storing & Leftovers

• Fridge: Cover tightly and refrigerate for up to 4 days. Also, slices store well in an airtight container.
• Freezer: Freeze individual portions for up to 3 months; thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes, or microwave for 1–2 minutes. Also, pop it under the broiler 1–2 minutes at the end if you want the top to crisp back up.
• Leftover idea: Make a sandwich with a warm slice and some crisp lettuce for a cozy lunch.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors meld.

Q: Can I swap any ingredients?
A: Of course! Swap the beef for ground turkey, or use cream of chicken soup instead. This Jiffy Cornbread Casserole is forgiving and friendly.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s warm and aromatic. Also, adding a crisp side salad balances the richness.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and bubbling cheese — plus that savory, toasty smell is your golden ticket.

Also, remember that every oven runs a bit differently, so check at 25–30 minutes.

Final Thoughts

This Jiffy Cornbread Casserole carries the kind of comfort that makes a house feel like a home. Also, it reminds me of laughter around the table, and of simple meals that stretched into long family conversations. So, try it, make it your own, and take comfort in how a single pan can feed both belly and heart. Jiffy Cornbread Casserole

Conclusion

For more ideas and variations, check out this classic Jiffy Corn Casserole Recipe – On Sutton Place and another beloved version at Jiffy Corn Casserole Recipe – The Cookie Rookie®.

Jiffy Cornbread Casserole

This easy Jiffy Cornbread Casserole is a cheesy and comforting dish perfect for family dinners, made with pantry-friendly ingredients.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cornbread base

• 2 boxes Jiffy cornbread mix Use the package directions and don’t overmix the batter.

Main ingredients

• 1 lb ground beef, browned and drained A little extra browning adds savory depth.
• 1 bag frozen mixed vegetables (12 oz / 340 g) No need to thaw; frozen veg keeps the texture nice and bright.
• 2 cans cream of mushroom soup (10.5 oz / 295 g each) Stir well so it’s smooth before mixing.
• 1/4 cup milk Use whole or 2% for richer flavor.
• 2 cups shredded cheddar cheese, divided Sharp cheddar gives more punch, while mild melts creamier.

Additional seasonings

• to taste Salt
• to taste Pepper
• Nonstick spray or butter, for greasing

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
2. Prepare both boxes of Jiffy cornbread mix as directed on the package, then pour the batter evenly into the greased baking dish.
3. In a large bowl, combine the browned beef, frozen mixed vegetables, both cans of cream of mushroom soup, milk, and 1 cup of shredded cheddar. Stir until evenly mixed and season with salt and pepper to taste.

Baking

1. Spread the beef-and-vegetable mixture evenly over the cornbread batter and sprinkle the remaining cheese on top.
2. Bake uncovered for 30 minutes until the top is golden and bubbling. Let the casserole rest for 5 minutes before serving.

Notes

For a veggie-forward twist, swap the mixed vegetables for broccoli. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.