Cornbread Cowboy Casserole is a comfort food classic that has both sweet and savory flavors in every hearty bite. Made with a mixture of seasoned ground beef, beans, corn, tomato, and plenty of spices, this dish bakes up beautifully with a cheesy layer of cornbread baked on top.

Cornbread cowboy casserole in a skillet with a wooden spoon and fresh toppings nearby.

Why Cornbread Cowboy Casserole Is the Perfect Comfort Food

Our easy Cowboy Cornbread Casserole recipe combines the convenience of a one-dish dinner with the cozy, satisfying flavors of a hearty home-cooked meal. It’s packed with protein, veggies, and complex carbs for a well-rounded meal. With a taste that’s hard to resist, cowboy food is filling enough to ensure you’ll never leave the table hungry!

When your crowd calls for the robust flavors and satisfying portions of cowboy food, skip the open flame and feed them a cowboy casserole with cornbread instead! Easy to make with simple steps, this casserole dish goes from stovetop to oven, all in the same skillet; no separate baking dish needed.

Ingredients You’ll Need for Cornbread Cowboy Casserole

Lean ground beef: Feel free to use ground chicken or ground turkey for ground beef for a lower-fat meat mixture.
Sweet yellow onion
Minced garlic: Feel free to substitute garlic powder for the minced garlic.
Red chili beans: Pinto beans, kidney beans, or black beans can be substituted for the red chili beans. Don’t use dry beans, as they won’t cook in time.
Canned corn, drained
Rotel: If you prefer a milder tomato base, simply drain the liquid from both the Rotel tomatoes and the chili beans before adding them to the ground beef. Or for even more spice, combine canned diced tomatoes with a can of green chilies.
Tomato sauce
Cumin
Chili powder: You can substitute chipotle powder, crushed red pepper flakes, or even taco seasoning.
Kosher salt
Cracked black pepper
Jiffy corn muffin mix: You can substitute a less sweet cornbread mix, such as Martha White cornbread mix, or skip the box and use my from-scratch cornbread muffins batter.
Whole milk
Eggs
Salted butter
Shredded mild cheddar cheese

See the recipe card for full information on ingredients and quantities.

Wooden spoon scooping cornbread cowboy casserole with beef, corn, and beans.

How to Make Cornbread Cowboy Casserole: Step-by-Step Instructions

Brown The Beef: Add the ground beef, onion, and garlic into a large skillet, and cook until the onions are softened and the beef is no longer pink. Drain any excess oil, and return to the stovetop.
Make The Chili Mixture: Lower the heat, stir the beans, corn, Rotel, tomato sauce, seasonings and spices into the ground beef mixture, and cook until the chili is bubbling. Remove from the heat.
Make The Cornbread Mixture: In a medium size mixing bowl, stir together the jiffy cornbread mix, milk, eggs, and melted butter. Stir in the shredded cheese.
Bake The Batter: Pour and spread the cornbread batter on top of the chili mixture. Bake at 375 degrees Fahrenheit for 35 minutes until the cornbread topping is golden brown.
Serve: Serve while hot with sour cream.

Cornbread batter mixed in a bowl, beef and vegetable mixture cooking in a cast iron skillet, cornbread batter spread over the chili mixture, and baked golden cornbread casserole in the skillet.

Tips for the Best Cowboy Cornbread Casserole

Choose The Correct Cornbread Mix: I like to use a slightly sweet cornbread mix to balance the savory flavors of the filling, or use a mix that allows you to customize sweetness to taste.
Bulk Up The Beef: Feel free to add sausage, bacon, or more beans to bulk up the meat mixture.
Vary The Veggies: You can add peas, carrots, green bell peppers, or any kind of veggie you love.
Customize Your Casserole: Cowboy recipes can be customized with whatever ingredients you like or have on hand. Add in diced jalapeños and shredded cheese, or sprinkle in some smoked paprika to the cornbread batter. Consider adding green chilies, a splash of hot sauce, or your other favorite spices and seasonings for the filling. This dish is a great canvas for creativity, allowing you to tailor it to your family’s preferences.
Ensure Even Cooking: Use an oven-safe skillet for seamless stovetop-to-oven transfer, and spread the cornbread batter evenly over the filling to prevent undercooked spots. If needed, tent the dish with aluminum foil during baking to avoid over-browning the top.
Grab A Garnish: You can top your casserole with anything you might add to tacos or chili. Some ideas include sour cream, salsa, jalapeños, avocado, and cilantro.

Variations of Cornbread Cowboy Casserole to Try

Vegetarian Version: To make a meatless meal, replace the beef with a variety of veggies and beans. Or use your favorite plant-based meat substitutes to make a vegetarian casserole.
Serve It Spicy: Add diced jalapeños or a sprinkle of crushed red pepper flakes to the cornbread batter or filling for a touch of heat.
Pair With Potato: My Cowboy Crockpot Casserole swaps the cornbread for potatoes and cooks low and slow in the crock pot. For a tater tot twist, you can bake a cowboy casserole in the oven with a tater tot and cheese topping. Or if you like Russet potatoes, try my Texas Cowboy stew.
Flip The Flavors: My Chili Cornbread Casserole recipe is cooked with a cornbread base instead of baking the cornbread on top.

How to Store and Reheat Cornbread Cowboy Casserole

In The Refrigerator: Store leftover cowboy cornbread casserole in an airtight container in the fridge for up to 4 days.
In The Freezer: I do not recommend freezing the casserole in a cast iron skillet due to the excess moisture when thawing. You can store leftovers in an airtight freezer-proof container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat: Microwave individual portions for 1 to 1 ½ minutes until heated through.

Slice of cornbread cowboy casserole on a white plate with layers of beef, beans, and corn.

More Comfort Food Recipes

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