Go Back

Cowboy Cornbread Casserole

An easy and comforting Cowboy Cornbread Casserole with a savory beef filling and a golden cornbread topping that will warm your heart.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pound ground beef, 85 to 90 percent lean
  • 1 small yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) corn, drained Frozen corn works fine.
  • 1 can (15 ounces) black beans or pinto beans, drained and rinsed
  • 1 can (10 ounces) diced tomatoes with green chiles, undrained
  • 1/2 cup barbecue sauce or tomato sauce Use your choice.
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 to 1 1/2 cups shredded cheddar or pepper jack cheese
For the cornbread topping
  • 1 box (8.5 ounces) cornbread mix, plus ingredients listed on the box
  • 1/2 cup sour cream or plain Greek yogurt, optional For extra moisture in the batter.
  • 1 jalapeño thinly sliced, optional
  • Fresh cilantro or green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F. Grease a 9 by 13 inch baking dish.
  2. Grab a large skillet and a mixing bowl.
Cooking the filling
  1. Heat the skillet over medium high and brown the ground beef, breaking it up with a spatula until well browned.
  2. Drain excess fat.
  3. Add onion, bell pepper, and a pinch of salt. Cook until tender, about 4 to 5 minutes.
  4. Stir in garlic for the last 30 seconds.
  5. Add corn, beans, and tomatoes with juices. Stir in barbecue sauce, chili powder, cumin, smoked paprika, and pepper.
  6. Simmer for 3 to 4 minutes to thicken.
  7. Off the heat, sprinkle in half the cheese and stir. Transfer to the greased baking dish and smooth the top.
Mixing and baking cornbread
  1. Prepare the cornbread mix according to package directions. Whisk in the sour cream if desired. Batter should be thick but not overmixed.
  2. Pour or spoon the batter evenly over the hot filling. Scatter jalapeño slices and remaining cheese on top.
  3. Bake for 18 to 22 minutes until golden and a toothpick comes out clean.
Resting and serving
  1. Let the casserole rest for 5 to 10 minutes to settle. Garnish with cilantro or green onions.
  2. Slice into squares and serve with sour cream and lime if desired.

Notes

Leftovers keep well in the fridge for up to 4 days. Reheat in the oven or microwave.