Cornbread Casserole with Greens and More

10/31/2020 – We were looking for ways to use the mustard greens from the garden and saw where someone put them into cornbread. Her recipe was not quite what we would do so we made this up to include ground beef and our peppers. It turned out great and served as dinner tonight. We forgot to add a can of Rotel so that is for next time.


  • Olive oil for sauteing
  • ~4 quarts mustard greens, washed and chopped into ¼” ribbons across the rib and then either side of the rib several times
  • 1 large yellow onion, chopped small.
  • 1 rounded tablespoon chopped garlic from Rouses Jar
  • ~1.5 cups of chopped hot Pablano red and green peppers from the garden
  • 1 medium bell pepper from the garden
  • 1 lb. lean ground beef from Alabama Speciality Meats
  • 2 links of Conecuh hot cajun sausage. Casing removed and chopped.
  • 1 tbsp. Creole Seasoning
  • 1 scant tablespoon of white pepper
  • Big pinch of Kosher Salt
  • Fleishman’s Cheddar Jalapeno Cornbread Mix, 12.5 oz. box
    • 2 large eggs
    • 2/3 cup Half-n-Half
    • 1 stick of butter
  • Panko Bread Crumbs enough to top.


  1. Preheat oven to 375°.
  2. Brown the ground meat in a No. 10 cast iron skillet then add the sausage and all the vegetables, other than the mustard.
  3. Put the mustard greens into a No. 12 skillet to wilt and reduce. Pour off the resulting liquid.
  4. Mix the corn batter. Then gently stir in the drained wilted greens and the sauteed onions, peppers, spices, etc. from the No. 10 skillet.
  5. Pour the mixture into the very warm No. 12 skillet.
  6. Shake on the Panko Bread Crumbs and put it into the oven.
  7. Bake until browned and a toothpick inserted into the center of the casserole comes out clean, about 50 minutes.
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