Description
A hearty casserole with a savory beef, bean, and corn filling topped with fluffy, golden cornbread. Cowboy Cornbread Casserole is rustic comfort food at its finest.
Ingredients
- Ground Beef: 1 pound, lean
- Yellow Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Kidney Beans: 1 can (15 ounces), drained and rinsed
- Whole Kernel Corn: 1 can (15 ounces), drained
- Diced Tomatoes with Green Chilies: 1 can (10 ounces)
- Tomato Sauce: 1 cup
- Chili Powder: 2 teaspoons
- Cumin: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Cornbread Mix: 1 box (8.5 ounces)
- Egg: 1 large
- Milk: ⅓ cup
- Cheddar Cheese: 1 cup, shredded
Instructions
- Preheat Your Equipment: Heat oven to 375°F and grease a 9×13-inch baking dish or cast-iron skillet.
- Combine Ingredients: Brown beef with onion and garlic in a skillet. Drain grease. Stir in beans, corn, tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Simmer for 5 minutes.
- Prepare Your Cooking Vessel: Spread the beef mixture evenly in the baking dish.
- Assemble the Dish: In a bowl, mix cornbread mix with egg, milk, and shredded cheddar. Spread batter over the filling.
- Cook to Perfection: Bake for 25–30 minutes until cornbread is golden and a toothpick comes out clean.
- Finishing Touches: Let rest for 10 minutes before serving.
- Serve and Enjoy: Scoop generous portions, garnish with cilantro or jalapeños if desired, and serve warm.
Notes
- Drain beans and corn well to prevent watery filling.
- Add jalapeños to batter for extra spice.
- Use cast-iron for crispy cornbread edges.
- Double the recipe for potlucks or gatherings.
Nutrition
- Serving Size: 1 portion
- Calories: 435
- Sugar: 7g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg