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.

Fork slicing into slice of Jiffy cornbread casserole.

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 Jiffy mix, but instead of ham it includes cream corn, whole corn kernels, and sour cream. Pick your poison!

Ingredients for Jiffy cornbread casserole.

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

Mix up corn muffin mix according to package directions.

Preheat oven to 400 and grease an 8×8 or 9×9 casserole dish.

Mix up the cornbread mix according to Jiffy package directions. 

add eggs and milk to Jiffy mix.

This Jiffy mix calls for milk and 2 eggs, but follow the directions of the mix you have.

Mix batter until smooth.

Mix your batter up until smooth.

add onions and mustard to batter.

Chop your onion, then add it to the cornbread mixture alongside the spicy brown mustard.

 mix up the batter for cornbread casserole recipe

Stir that up really well. 

Spread half of batter in baking dish.

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.

Cover with layer of ham slices.

It will look like this when you covered the first layer with your meat selection.

 add cheddar cheese and then second topping of batter.

Top with your shredded cheese. Then add the second layer of batter. Spread it to cover everything. 

Bake cornbread casserole until golden brown on top.

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. 

Slice of Jiffy cornbread casserole.

Serve warm. 



  • 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 cornbread casserole and corn pudding?

Corn pudding is creamier than a traditional Jiffy corn casserole as it uses a lot more eggs and cornstarch to act as a thickening agent. A corn casserole also typically uses a Jiffy cornbread mix.

    You may enjoy these other cornbread recipes:

    Dixie Cornbread Recipe

    Jalapeño Cornbread Muffins with Cream Cheese

    Hot Water Cornbread (Only 2 Ingredients)

    Mexican Cornbread Casserole Recipe by Mama

    Keto Cornbread Recipe

    Country Cook: Cornbread Waffles with Chili & Fixins!

    cornbread casserole jiffy

    Jiffy Cornbread Casserole

    A spin on traditional cornbread, this simple savory Jiffy cornbread casserole recipe is easy to make, packed with protein, and deliciously moist.
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour
    Course: Appetizer, Side Dish
    Cuisine: American
    Keyword: casserole, cornbread
    Servings: 4
    Calories: 304kcal


    • 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!



    I have used salami or beef smokies in place of the ham and both have turned out great.


    Calories: 304kcal | Carbohydrates: 24g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Fiber: 2g | Sugar: 7g
    Tried this recipe?Mention @southernplate or tag #southernplate!


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    1. These sound and look so good. They would be great for my Bible study group meeting. Thanks so much Christy for the wonderful recipe and stories. I love them both.

    2. I never gave that idea a thought – what a perfect way to use up leftover Easter Ham, or any holiday ham. We like our corn bread a little on the sweet side, so I would add some sugar, not alot, just enough. And, the thought of swapping different cheeses would give it variety. Thank you!

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