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Topic: I want a recipe using cornbread

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Subject: I want a recipe using cornbread
Date Posted: 11/5/2008 12:19 PM ET
Member Since: 8/18/2006
Posts: 440
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I want to make some sort of casserole-y type dish with a cornbread-like topping. Got anything for me?

Pretty much anything would go, and I'm pretty good and self-modifying for anything that I'm not comfortable using. But here are a couple of things: I would prefer it be a beef dish, b/c then I could make it tonight, but if you have something yummy using another meat, go ahead and tell me about it too. Vegetarian might be ok too. Maybe not something *hugely* cheesy? But, *shrugs* I'm flexible on this one as well.

Looking forward to suggestions. :)

Date Posted: 11/5/2008 12:38 PM ET
Member Since: 7/23/2005
Posts: 7,579
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Here's a basic recipe using Jiffy Cornbread.  I use diced tomatoes (undrained) and add a can of tomato puree and a can of tomato sauce.  I also saute some chopped onion, green bell pepper and a chopped jalapeno along with the ground beef.  I eliminate the corn and add a couple of cups of cooked pasta (elbows, shells, etc.) instead.  If I have shredded cheddar on hand, I throw some into the cornbread batter.


1 pound ground beef

1 can tomatoes

1 can whole kernal corn

1 env. taco seasoning mix

1 pkg. Jiffy corn bread mix

Brown ground beef, drain excess fat if needed.  Add taco seasoning, tomatoes, corn, salt and pepper.  Simmer a few minutes, transfer to casserole dish.

Prepare corn bread mix, adding slightly more milk so it will be of pouring consistency.  Pour on top of casserole.  Bake at 350 until heated through and corn bread is golden. 


Last Edited on: 11/5/08 12:45 PM ET - Total times edited: 2
Date Posted: 11/6/2008 12:51 AM ET
Member Since: 4/2/2008
Posts: 70
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Hi, folks. I've been using PBS for several months, but this is my first posting here.

This is one of my and my family's favorite Thanksgiving recipe. I usually double it so we have plenty to eat with leftover turkey & other side dishes.




Three Corn Casserole

  • 1/2 cup butter, softened
  • 1 cup dairy sour cream
  • 1 egg
  • 1 can (16 oz) whole kernel corn, drained
  • 1 can (16 oz) cream style corn, undrained
  • 1 package (9 oz) corn muffin mix
  • 1 cup grated Cheddar cheese
In large bowl, mix together butter, sour cream and egg.

Stir in cans of corn and corn muffin mix.

Spoon mixture into buttered 2-quart casserole dish.

Bake in preheated 375-degree oven, 45 minutes.

Add cheese; stir well.

Cook additional 15 minutes, or until dish is slightly puffed.



Date Posted: 11/6/2008 9:03 AM ET
Member Since: 8/18/2006
Posts: 440
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Thanks Jo and Mimi. I forgot about a meeting last night, and we have another tonight. But I'm still craving something like this, so I think I'm going to use one of these recipes tomorrow night for dinner. Thanks!!

Date Posted: 11/6/2008 10:12 AM ET
Member Since: 5/20/2008
Posts: 2,161
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This is a salad. It features cornbread. I know its not a casserole, but its so yummy that I am now craving it. Its in Southern Living's most requested recipes online, and its been a favorite at every potlock type thing I have went to:

Dianne's Southwestern Cornbread Salad


  • 1  (6-ounce) package Mexican cornbread mix
  • 1  (1-ounce) envelope buttermilk Ranch salad dressing mix
  • 1  small head romaine lettuce, shredded
  • 2  large tomatoes, chopped
  • 1  (15-ounce) can black beans, rinsed and drained
  • 1  (15-ounce) can whole kernel corn with red and green peppers, drained
  • 1  (8-ounce) package shredded Mexican four-cheese blend
  • 6  bacon slices, cooked and crumbled
  • 5  green onions, chopped


Prepare cornbread according to package directions; cool and crumble. Set aside.

Prepare salad dressing according to package directions.

Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

Southern Living, JUNE 2004


Date Posted: 11/12/2008 8:02 AM ET
Member Since: 10/19/2007
Posts: 1,028
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Christina Ferrare just made a cornbread chicken pot pie on Oprah.    Really simple -- but I'm sure I would screw it up ;p



  • 1 Tbsp. olive oil
  • 1 Tbsp. unsalted butter
  • 1 medium Onion , chopped
  • 1/4 cup flour
  • 2 cups chicken stock
  • 2 cups chopped Roasted Chicken
  • 1/2 cup frozen sweet petite peas
  • 1 potato , diced and boiled
  • 1 1/2 cup chopped, cooked carrots
  • 1/2 tsp. salt
  • Cracked pepper
  • Dash of Tabasco® sauce

  • 3/4 cup white or yellow cornmeal
  • 3/4 cup flour
  • 1 Tbsp. baking powder
  • 1 1/2 Tbsp. sugar
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 1 large egg
  • 2 Tbsp. canola oil
To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly. 

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

Last Edited on: 11/12/08 7:51 PM ET - Total times edited: 1