Description
Cowboy Cornbread Casserole is a warm, savory, no-fuss comfort dish with ground beef, corn, and a fluffy cornbread topping.
Ingredients
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- For the Cornbread Topping:
- 1 box cornbread mix
- 1 large egg
- ⅓ cup milk
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add onion and garlic to the skillet and sauté for 2–3 minutes until softened and fragrant.
- Stir in corn, diced tomatoes, chili powder, paprika, salt, and black pepper. Cook for 2 minutes, then remove from heat.
- Spread the beef mixture evenly into the prepared baking dish and sprinkle cheese over the top.
- In a bowl, mix cornbread mix, egg, and milk until just combined.
- Pour cornbread batter evenly over the beef mixture.
- Bake uncovered for 35–40 minutes, or until the cornbread is golden and cooked through.
- Let rest for 5 minutes before serving.
Notes
- Can be prepared ahead and refrigerated before baking; bake time may increase slightly.
- Leftovers reheat well in the microwave or oven.
- Top with sour cream or chopped green onions for extra flavor (optional).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 plate (1/6 of recipe)
- Calories: 320
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 85 mg
Keywords: Cowboy Cornbread Casserole, easy beef casserole, cornbread topping, beef and corn casserole, comfort food, weeknight meal