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The Easiest & Heartiest Cowboy Cornbread Casserole

Close-up of a serving of cowboy cornbread casserole showing the moist, golden cornbread layer over a savory meat and corn filling.
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This simple Cowboy Cornbread Casserole combines seasoned ground beef, beans, and corn under a quick, cheesy cornbread topping. It is a hearty, one-dish meal perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies (Rotel), undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup shredded cheddar cheese, divided
  • 1 box (8.5 ounces) corn muffin mix (like Jiffy)
  • Ingredients listed on the corn muffin mix box (usually milk, eggs, and oil)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Brown the ground beef and chopped onion in a large skillet over medium heat until the beef is fully cooked. Drain off any excess grease.
  3. Stir the drained black beans, drained corn, undrained diced tomatoes and green chilies, chili powder, and cumin into the skillet with the meat mixture. Cook for 2 minutes, stirring well.
  4. Remove the skillet from the heat. Stir in 1/2 cup of the shredded cheddar cheese into the meat mixture. Spread this mixture evenly into the prepared baking dish.
  5. Prepare the cornbread batter according to the package directions, using the required milk, eggs, and oil.
  6. Pour the prepared cornbread batter evenly over the meat mixture in the baking dish.
  7. Bake for 20 to 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the casserole from the oven. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Return to the oven for 3 to 5 minutes, until the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes before slicing and serving.

Notes

  • For extra flavor, substitute Rotel with one can of drained fire-roasted tomatoes and 1/2 teaspoon of cayenne pepper.
  • You can use pinto beans instead of black beans if you prefer.
  • If you do not have a 9×13 dish, a 2-quart round or square dish will also work.

Nutrition

Find it online: https://whiskdaily.com/cowboy-cornbread-casserole-recipe/