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!
- 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.
- 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.
- 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.
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!
- 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
- 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!
“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.
Hey Christy, Wanted to let you know I made your Sweet Sassy Pickles yesterday & I love them. They are like potato chips….you can’t eat just one! I will be making them often. Thanks
Thank you Christine, I am so glad you liked them!!!
I just made this. SO good. Kids loved it too. Made it with some collared greens and potatoes soup. I had left over Kentucky legend ham w sliced cheddar cheese. Thank you so much Christy, this is a keeper!
Oh my goodness that sounds like a wonderful meal!!!! Glad to hear it was a hit!!!
Made this for lunch today, my mom who doesn’t usually like cornbread came into the kitchen to see what smells so good. LOL
I love it when things like that happen!!! Did she try it?
Yes! She loved it!
If you would like take this as a meal along with a soup to someone, do they reheat well? How would you suggest reheating? Thanks so much for sharing!