Cornbread Cowboy Casserole

No ratings yet

Cornbread Cowboy Casserole is a hearty, family-friendly dish featuring a layer of flavorful ground beef, beans, and veggies covered with a fluffy cornbread topping. A comforting, one-pan meal to feed a hungry crowd.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Servings:

Calories: 433kcal

Author: Jennifer Fishkind

Ingredients

1½ pounds lean ground beef
1 cup diced sweet yellow onion
1 tablespoon minced garlic
16 ounce red chili beans drained
15 ounce canned corn drained
10 ounce can Rotel do not drain
8 ounce can tomato sauce
2 teaspoons cumin
1½ teaspoons chili powder
1 teaspoon kosher salt
1 teaspoon cracked black pepper
17 ounce (2 8.5 ounce) boxes Jiffy corn muffin mix
⅔ cup whole milk
2 large eggs
6 tablespoons salted butter melted
1 cup shredded mild cheddar cheese
Sour cream for topping
Cilantro

Instructions

Preheat the oven to 375°F.
Heat a 12 inch cast iron skillet, or an ovenproof skillet, over medium high heat, brown the ground beef, diced onion and minced garlic, stirring often, until the onions are softened and the ground beef is no longer pink. This should take 3 to 5 minutes. Drain any excess oil, and return to the stovetop.
1½ pounds lean ground beef, 1 cup diced sweet yellow onion, 1 tablespoon minced garlic
Lower the heat to medium, and add the chili beans, corn, Rotel, tomato sauce, cumin, chili powder, kosher salt and cracked black pepper. Cook for another 5 to 8 minutes, stirring often, until the beef mixture is bubbling. Remove from the heat.
16 ounce red chili beans, 15 ounce canned corn, 10 ounce can Rotel, 8 ounce can tomato sauce, 2 teaspoons cumin, 1½ teaspoons chili powder, 1 teaspoon kosher salt, 1 teaspoon cracked black pepper
In a medium size mixing bowl, stir together the cornbread mix, milk, eggs and melted butter until well incorporated.
17 ounce (2 8.5 ounce) boxes Jiffy corn muffin mix, ⅔ cup whole milk, 2 large eggs, 6 tablespoons salted butter
Stir in the shredded cheese.
1 cup shredded mild cheddar cheese
Spoon the cornbread batter on top of the chili mixture. Use a silicone spatula to smoothing out the cornbread batter. Bake for 35 minutes until the top of the cornbread is golden brown and a toothpick inserted comes away clean. Serve while hot with sour cream.
Sour cream for topping

Notes

Storage :

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.

Tips :

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.
Feel free to add sausage, bacon, or more beans to bulk up the meat mixture.
You can add peas, carrots, green bell pepper or any kind of veggie you love.
Cowboy recipes can be customized with whatever ingredients you like or have on hand. Add in diced jalapeños, shredded cheese, or sprinkle in some smoked paprika to the cornbread batter. For the filling, consider adding green chilies, a splash of hot sauce, or your other favorite spices and seasonings. This dish is a great canvas for creativity, allowing you to tailor it to your family’s preferences.
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.
You can top your casserole with anything you might add to tacos or chili. Some ideas include sour cream, salsa, jalapeños, avocado, and cilantro.

Nutrition