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.
I really needed to hear that message today! Thank you so much for the gentle reminder.
I love how you paired it with a recipe that speaks my sourthern comfort food language too!
Hi Cheryl! I am so glad this spoke to you and was an inspiration!!
Christy I love this recipe. I did leave out the mustard as I’m not much on mustard. I have a question I was given a set of the snowflake pattern nest Cinderella Pyrex bowls. they are so yellowed that the beautiful blue looks green and the white ones are yellow. The bowls are perfect with no scratches and the designs are all there. I’ve tried everything I can think of to clean them and no success. What do you use on grungy Pyrex?
Hey Marsha, did you try Bar Keepers Friend?
Christy I haven’t as I was afraid of trying things I really didn’t know what it was. I read about oven cleaner but there again I was afraid of it’s harsh chemicals on the bowls colors and designs. Thank you so much Christy. You are so good to all of your readers. I feel like a next door neighbor. I really love your site.
I love your recipe. I’ve made something similar for years. I diced my ingredients and used finely shredded sharp cheddar, mix them into the batter, then bake a somewhat thin cornbread. I’d then go total evil and dip the squares in an egg wash and cook them like French toast. They called it a ‘Monte-Christopher.’
I’ve recently started using your recipe, but instead of mixing the mustard in with the mix, I spread it on top of the ham slices, then top those with the cheese slices, then the second layer of cornbread mix. Recently, I’ve taken it to another level by incorporating diced Texas Sweet & Hot Jalapenos in the top layer. I made some for my friend, and Vicar, who went nuts for it and said that I have to make this for the parishioners.
I love the story. I think that we can all relate to it, to varying degrees.
Where I came from, New York City, complaining was a way of life. After returning to Christ in 1995 and moving to SC in 2005, it’s very different today. I’ve been told to take it easy in my later years. I’ve learned to count my blessings and not my infirmities or failures. I’ve had 6 spinal procedures and surgeries. The doctors can do no more for me and warned me to take it easy or the day will come when I won’t even be able to get out of bed. That hasn’t stopped me. In 1990, after 11 hrs. of micro-reconstructive surgery, they reattached my left arm and said take it easy. That didn’t stop me. After complicated shoulder and knee surgeries, they said take it easy. That didn’t stop me. I’ll ‘take it easy’ when God tells me to. In 2001, while my wife and I were provisioning my tugboat to head south, never to return, we watched the jets fly into the World Trade Center. Between our investments in WTC and 5 insurance companies, we lost all of our savings; close to $4M. I had one of three choices. I could have gone on a “high lead diet,” like many of my business associates would have, or I could return to the ‘devil I know (NYC), or I could trust in a God that I didn’t really know yet. We chose the latter. My wife and I had to start over at age fifty. Jokingly I tell people, “Money can’t buy happiness, but it sure makes poverty a whole lot more palatable.” Seriously, though, He doesn’t always give us what we want, but He’s always given us what we need. My wife and I have never been happier. I have more real friends in the 15 years living in SC, than I did in the 50 years living in and around the NYC area. We thank Him every day, in every way, for what He’s given us. For a relatively short period of my life, I cheffed professionally on Long Island, NY. Our friends know that this is the place to come for good eats. And as I tell people, “The bread is always best when first given thanks for, then broken and shared with friends.
“Don’t judge each day by the harvest you reap,
but by the seeds you plant.”
Robert Louis Stevenson
God bless.
Correction: We’ve lived here for 10 years, not 15. They say the memory is the second thing to go. Can’t quite remember what the first is.
God bless
Oh Wow Chris, what a blessed life!! I love your spirit of not letting likes bumps knock you down! Continue on my friend and blessings beyond measure!
THIS is why you are so awesome!!! 🙂
I’m so going to make this for lunch in a little while, and call my mama to tell her how much I love her. Thank you!
Christy, THANK YOU for another great dinner! I made this tonight and we just loved it. It was so quick and easy, yet so darn good! I used my husband’s favorite cheese, a jalapeno cheddar, and it came out great. We had tomato soup and a spinach salad with it. What a perfect dinner. Thanks, as always!!
I am so glad you liked it!!!
Hi, Christy! I just wanted to let you know that in the almost nine months since I first made this dish, I’ve made it so many times since. I made it again tonight and my husband, as usual, said, “This is sooo good!” I’ve continued to make it with his favorite cheese, a jalapeno cheddar that we get at our local supermarket’s deli counter.
This is a great recipe to make when I have some deli ham that we didn’t use up during the week and I need to do something with it. It’s super fast to put together, and I just make a salad while it’s in the oven. Another quick, easy, delicious dinner! Thanks!! 🙂
I am so glad you are still enjoying it Samantha!! It is one of my favorites too!!
This is a great sandwich, haven’t made it yet, but am going to try it out, my momma was a biscuit or cornbread baker, she made bread, but when it was out, she made biscuits or cornbread instead of starting another batch of bread. She had her problems and sometimes it was just easier to make the quick breads than try to bake regular breads.
I am going to put all the ingredients in a bag for the cornbread recipe, and fry up some bacon, and scramble some eggs at my daughters and make up the batter and cook this up for supper for them one day this week. Of course I will bring half the pan home for us for supper!
I can’t wait to try this with my gluten-free version of cornbread for my gluten sensitive hubby!!! He misses sandwiches so and most gluten free breads are not that good or are far more costly than we are willing to pay for bread. He will be so excited!!!
I can’t wait to hear how he likes it Peggy!!