This recipe came from my secretary. Not sure where she got it but I altered it a little like I do with most recipes. Down here it the south people don’t think Jiffy Corn Bread is real corn bread because it’s sweet but this is one recipe that my southern husband can’t get enough of even if it does use the Jiffy.

1 lb ground beef
1- 1/2 onion, chopped
Taco seasoning packett
2 Cans Mexicorn (drained)
1 can chopped tomatoes or rotel
1 box Jiffy Corn Bread mix
1 egg
1/3 cup milk
2 cups shredded chedder or mexican plend cheese

Brown ground beef with onions, drain and put back in pan.  Add taco season, 1 can of corn and tomatoes. Let simmer for 10 minutes.

While that is simmering mix Jiffy according to package then add other can of corn and 2/3 cup cheese. 

Spray casserole dish. Put beef mixture in casserole dish. Add 2/3 cup cheese. Top with cornbread mixture.

Bake at 400° for about 20 -30 minutes until cornbreak is done all the way through. Top with remaining cheese and put back in oven just until cheese melts.

Serve with sour cream if desired.

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