Description
Cowboy Cornbread Casserole is a hearty, flavorful dish featuring ground beef, black and kidney beans, sweet corn, and a golden cornbread topping baked to perfection and topped with melted cheddar cheese. This one-dish meal combines savory spices with a comforting texture, perfect for family dinners or potlucks.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 cup diced onion
- 1 cup diced bell pepper (green or red)
Beans and Corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14 oz) can sweet corn, drained
Spices and Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Cornbread Topping
- 1 packet (8.5 oz) cornbread mix
- 1/2 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
Optional Garnishes
- Sour cream (for serving)
- Green onions or cilantro (for garnish)
Instructions
- Prepare the ground beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Sauté the vegetables: Add the diced onion and bell pepper to the skillet with the beef. Sauté for 3-4 minutes until softened. Add the garlic powder, chili powder, cumin, salt, and pepper, and stir to combine.
- Add the beans and corn: Stir in the black beans, kidney beans, and sweet corn. Cook for another 2-3 minutes to heat everything through. Remove from heat and set aside.
- Prepare the cornbread mix: In a separate bowl, prepare the cornbread batter according to the package instructions, usually combining the cornbread mix with 1/2 cup of milk and 1 egg.
- Assemble the casserole: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread the beef and vegetable mixture evenly on the bottom. Pour the cornbread batter on top, spreading it out to cover the entire surface.
- Bake the casserole: Sprinkle the shredded cheddar cheese over the top of the cornbread batter. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the casserole cool for 5-10 minutes before slicing. Top with sour cream and garnish with green onions or cilantro, if desired. Serve warm.
Notes
- This casserole is highly customizable—feel free to add diced jalapeños for extra heat or swap cheddar cheese for pepper jack.
- Use gluten-free cornbread mix to make this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, omit the ground beef and add extra beans or vegetables.
- Make sure to drain and rinse the canned beans to reduce sodium and improve texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
