Description
This easy Jiffy Cornbread Casserole is a comforting and hearty family-friendly dish featuring savory ground lamb, diced vegetables, and a cheesy cornbread topping, perfect for a busy weeknight. It’s a satisfying meal that comes together quickly, with rich flavors and textures.
Ingredients
- 2 boxes Jiffy Corn Muffin Mix (8.5 oz each)
- 450 g (1 lb) lean ground lamb
- 1 medium yellow onion, diced
- 1 red bell pepper, diced (150 g)
- 1 orange bell pepper, diced (150 g)
- 7.5 cloves garlic, minced and sliced
- 400 g (14.5 oz) canned diced tomatoes, undrained
- 425 g (15 oz) canned creamed corn
- 200 g (7 oz) shredded sharp cheddar cheese
- 0.5 cup vegetable oil (for crispy garlic)
- 4 tablespoons vegetable oil (for sautéing)
- 2 eggs
- 0.66 cup milk
- Ground cumin, to taste
- Coriander, to taste
- Smoked paprika, to taste
- Ginger, to taste
- Turmeric, to taste
- Cinnamon, to taste
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven and Prep Dish: Preheat oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13 inch) baking dish.
- Prepare Crispy Garlic: Heat 0.5 cup vegetable oil in a small pan. Fry thinly sliced garlic over medium-low heat until golden and crisp (5-7 minutes). Remove to paper towel and salt.
- Sauté Vegetables: In a large skillet, heat 4 tablespoons vegetable oil. Add diced onion, red and orange bell peppers. Sauté until softened and fragrant (5-7 minutes). Add minced garlic, cook 1 minute until aromatic.
- Brown Lamb: Add ground lamb to the skillet. Break it apart and cook until browned (8-10 minutes). Drain excess fat.
- Bloom Spices: Stir ground cumin, coriander, smoked paprika, ginger, turmeric, cinnamon, sea salt, and black pepper into the lamb mixture. Cook 1 minute, stirring constantly, for spices to bloom fragrantly.
- Simmer Filling: Pour in undrained diced tomatoes and canned creamed corn. Bring to a simmer, reduce heat, and cook 5 minutes for flavors to meld and thicken slightly.
- Add Cheese to Filling: Remove from heat. Stir in 100 g (half) of the shredded cheddar until melted and combined.
- Spread Filling in Dish: Spread the lamb and vegetable mixture evenly into the prepared baking dish.
- Prepare Cornbread Topping: In a medium bowl, whisk Jiffy Corn Muffin Mix, 0.66 cup milk, and 2 eggs until just combined (do not overmix). Fold in the remaining 100 g of shredded cheddar.
- Top Casserole: Carefully spoon the cornbread mixture over the lamb filling, spreading gently to cover the entire surface.
- Bake Casserole: Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Notes
To save time, use pre-chopped onions and peppers. This recipe can be doubled and frozen in a freezer-safe dish for later. If the cornbread browns too quickly, loosely tent the dish with foil. Ensure ground meat is fully cooked for best flavor and safety. For a gluten-free option, use a gluten-free cornbread mix and plant-based crumbles.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 200 g)
- Calories: 520 calories
- Sugar: 18 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg