Mexican Vegetarian Cheese Jiffy Corn Bread Casserole
This cheesy, satisfying Mexican Vegetarian Jiffy Corn Bread Casserole is loaded with pantry staples like beans, corn, tomatoes, and taco seasoning — layered between golden cornbread and bubbling melted cheese. Perfect for busy weeknights or make-ahead meals.
Equipment
- Oven
- Mixing bowls
- 9×13 Baking Dish
- Spoon or Spatula
Ingredients
Cornbread Batter
- 2 boxes Jiffy corn muffin mix (the blue box, not the honey one)
- 2 eggs
- 2/3 cup milk (any kind)
Filling and Cheese
- 1 can black beans 15 oz, drained
- 1 can corn 15 oz, drained
- 1 can diced tomatoes 14.5 oz, drained well
- 1 packet taco seasoning
- 1/2 cup sour cream
- 2 cups sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
Other
- 2 tbsp olive oil for greasing pan
Instructions
- Preheat oven to 400°F. Grease a 9x13-inch baking dish with olive oil or cooking spray.
- In a mixing bowl, combine Jiffy corn muffin mix, eggs, and milk. Stir until batter is smooth.
- Pour half the batter into the greased baking dish and spread evenly.
- In a separate bowl, mix black beans, corn, diced tomatoes, taco seasoning, and sour cream to create the filling.
- Spread the filling mixture evenly over the cornbread batter in the dish.
- Top with shredded cheddar and Monterey Jack cheese.
- Dollop and spread the remaining cornbread batter over the cheese layer. It’s okay if it doesn’t fully cover the cheese.
- Bake for 18–20 minutes or until the top is golden brown and no longer jiggles in the center.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
Use pre-shredded cheese for convenience. Swap Monterey Jack for more cheddar if needed. Greek yogurt works in place of sour cream. Taco seasoning can be replaced with a blend of chili powder, cumin, garlic powder, and paprika.