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Cornbread Casserole

Our friend Jessica made this recipe for our weekly Thursday night dinner. It sounds like a hearty winter meal but you don't feel like hibernating after the meal. I think this is because of the sweetness of the cornbread. Don't eat it all because it's awesome for breakfast.


  1. 2 boxes jiffy corn muffin mix
  2. 2 eggs
  3. 4 Tbs butter, melted
  4. 1 Cup milk
  5. 1 Cup frozen corn kernels
  6. Olive oil for the pan


  1. 1 Lb ground chicken or turkey breast
  2. 3 garlic cloves, minced
  3. 1 med yellow onion, chopped
  4. 1 small red bell pepper, chopped
  5. 1 Tbs chili powder
  6. 1 ½ Tsp ground cumin
  7. 2 tsp hot sauce (Tabasco), or to desired hotness
  8. 1 Tbs Worcestershire
  9. 1 cup tomato sauce
  10. 3 Tbs brown sugar
  11. 10 oz shredded cheddar cheese
  12. 2 – 3 Tbsp chopped flat leaf parsley or cilantro


  1. Preheat oven to 400 degrees.
  2. Mix together corn muffin mixes, eggs, melted butter and milk. Stir in corn. 
  3. Drizzle olive oil in pan and spread around with a paper towel. 
  4. Bake for 12 to 15 minutes.
  5. Brown ground turkey over med-high heat. Once chicken begins to brown, add garlic, onion, bell peppers and season with salt and pepper, chili, cumin and hot sauce. Cook for 5 minutes. 
  6. Add Worcestershire, tomato sauce and brown sugar. Stir and reduce heat to low. Simmer for 5 minutes.
  7. Cover cornbread crust with mixture and then sprinkle with cheese. Cook for 5 minutes. Sprinkle with cilantro and serve.