Jiffy Cornbread Casserole With Ham and Cheese
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A spin on traditional cornbread, this simple savory Jiffy cornbread casserole recipe with ham and cheese is easy to make, packed with protein, and deliciously moist.
As all Southerners know, there are a million different ways to make cornbread and usually, only one way is the best. And that’s the one that we make which was likely handed down from Mama, and her mama, and her mama and well you get the point. So I wasn’t too excited to try this ‘new’ Jiffy cornbread casserole recipe with ham. I just wasn’t sure I would like it but I tell you what, it was really good! I felt fuller afterward, I think due to the protein. I have since made it with salami and even brisket and have enjoyed them both. You could even chop up some beef cocktail smokies if you like from our pigs in a blanket recipe here.
Besides the protein and Jiffy corn muffin mix, of course, this cornbread casserole also includes spicy brown mustard, onion, and lots of delicious melted cheese. It’s so easy to make, as you just mix, layer, and bake! Keep reading for lots of serving suggestions, as this is a very versatile casserole recipe. You can enjoy it for breakfast, lunch, or dinner, or even as a side dish. You should also keep scrolling for lots of other cornbread recipes too. We’re the SouthernPlate, after all 😉.
A similar recipe you might like as well is my Jiffy corn casserole recipe. It’s similar as they both use , but instead of ham it includes cream corn, whole corn kernels, and sour cream. Pick your poison!
Recipe Ingredients
- Onion
- Corn muffin mix
- Spicy brown mustard (or when I chopped up some beef smokies instead of ham I used barbecue sauce)
- Cheese (I use grated cheddar cheese now instead of the cheese slices)
- Ham or meat of your choice (beef slices, salami, or whatever other meat you would like to try)
How to Make Jiffy Cornbread Casserole
Preheat oven to 400 and grease an 8×8 or 9×9 .
Mix up the cornbread mix according to Jiffy package directions.
This calls for milk and 2 eggs, but follow the directions of the mix you have.
Mix your batter up until smooth.
Chop your onion, then add it to the alongside the spicy brown mustard.
Stir that up really well.
Spread about half of the Jiffy cornbread mix in the bottom of the prepared baking dish and then start adding meat of your choice. I find slices work well.
It will look like this when you covered the first layer with your meat selection.
Top with your shredded cheese. Then add the second layer of batter. Spread it to cover everything.
Bake this cornbread casserole at 400 for 25-30 minutes or until nice and golden brown on top.
Allow to cool for 5 minutes before cutting.
Serve warm.
Enjoy!
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, oven, or air fryer.
- Alternatively, freeze leftovers for up to 3 months.
Recipe Notes
- I used Jiffy muffin mix and this is the package size that makes six cornbread muffins so that is the size you should try your best to get.
- Because it has layers of ham and cheese, you could easily enjoy your cornbread casserole for lunch. But it also works as a side with your favorite comfort food, like chili, soup, turkey breast, or roast chicken.
- Because your cornbread casserole will last in the fridge for up to 4 days, you can definitely make it a couple of days in advance. Just reheat it quickly in the oven before serving.
Recipe FAQs
What is the difference between this and ?
is creamier than a traditional as it uses a lot more eggs and cornstarch to act as a thickening agent. A also typically uses a Jiffy .
You may enjoy these other cornbread recipes:
Jalapeño Cornbread Muffins with Cream Cheese
Hot Water Cornbread (Only 2 Ingredients)
Mexican Cornbread Casserole Recipe by Mama
Country Cook: Cornbread Waffles with Chili & Fixins!
Ingredients
- 2 corn muffin mix the size that makes 6 muffins, plus ingredients called for on package to make the batter. In this recipe, it was 2 eggs and milk.
- 10 oz shredded sharp cheddar cheese
- 5-6 slices ham or preferred lunch meat protein
- 1 chopped small onion
- 2 tablespoons spicy brown mustard or sauce that you like with your lunch meat
Instructions
- Preheat oven to 400 and grease an 8x8 or 9x9 casserole dish. Prepare the corn muffin mix batter according to package directions.2 corn muffin mix
- Add chopped onion and spicy brown mustard to batter and stir until well mixed.1 chopped small onion, 2 tablespoons spicy brown mustard
- Spread half of the cornbread mixture into the prepared baking dish. Top with meat, followed by shredded cheese or cheese slices, cutting them to fit if needed.5-6 slices ham, 10 oz shredded sharp cheddar cheese
- Top with remaining batter and gently spread to cover.
- Bake for 25-30 minutes, or until cornbread is golden. Allow it to cool for 5 minutes before cutting.
- Serve hot and enjoy!
Video
Notes
Nutrition
“God whispers to us in our pleasures, speaks to us in our conscience, but shouts to us in our pains. It is His megaphone to rouse a deaf world.”
~ C. S. Lewis
Submitted by Debbie Strum, thanks Debbie! Submit your quote by clicking here.
Thank you for always saying something that touches me – whether funny or heartfelt! I love your recipes (I live in a little town a stone’s throw or so from you) and I feel fortunate to know that there are people like you and your family around.
I have got to try this recipe……….my husband likes my cornbread (I think the reason he married me was because I make cornbread like his grandmother used to) so I am wondering if I could use substitute my cornbread recipe for the Jiffy mix? He doesn’t like “sweet” cornbread at all. Then I am wondering if with the addition of the mustard and onion masks the sweet flavor.
Take care and have fun on y’alls trip! 🙂
You sure could substitute your favorite cornbread recipe Kathy!!
I just whipped some of this up…can’t wait for lunch today!! Thanks for something so good that I couldn’t control my impulses and had to make it right now!
I hope you enjoy it Dianna!!
Oh, we did! My kids want it again ASAP & my daughter wanted it for her birthday party main course! LOL So some happy campers, for sure!
Wow! This looks great and sooo easy. I have (or will soon) the ingredients.
I am planning on making Hillbilly Bean Soup and this will be perfect with it.
Oh my goodness, that sounds good Ann, I hope you enjoy!!
Cornbread sandwiches sound great! I love Jiffy cornbread – just enough sweet. I am thinking these will be great tailgating sandwiches in the fall. Thank you for another great recipe!
I hope you get the chance to make them soon Debbie, I think you will really like them!!
What a sweet story. I have a mama who has fallen into the same habit as your Mama Reed. Of course, my mama is 85 and she does most often remember to add the good stuff too. This recipe sounds yummy and I can’t wait to try it. (Funny Jiffy is up here in Michigan only a few miles from where we live – in temporary exhile I like to say.)
Thank you for that timely reminder, I was in danger of falling into this very habit.
Can’t wait to try the cornbread pan sandwiches! Thank you so much for sharing your story with us. It is often so easy to forget our blessings!
Chuckled a bit at Mama Reed’s sons comment. Blessings