Description
Cowboy Cornbread Casserole is a hearty, comforting dish that layers a savory mixture of ground beef, beans, corn, and spices beneath a golden, cheesy cornbread crust. Perfect for family dinners or potlucks, this flavorful casserole combines protein-rich ingredients and a soft cornbread topping baked to perfection.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 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
- 1 cup shredded cheddar cheese
- 1 cup diced onion
- 1 cup diced bell pepper (green or red)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Cornbread Mix
- 1 packet (8.5 oz) cornbread mix
- 1/2 cup milk
- 1 large egg
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 to keep the casserole from becoming greasy.
- Sauté the vegetables: Add the diced onion and bell pepper to the skillet with the beef. Sauté for 3-4 minutes, stirring occasionally, until softened and aromatic. Then, add the garlic powder, chili powder, cumin, salt, and pepper. Stir well to evenly coat the mixture with spices.
- Add the beans and corn: Stir in the black beans, kidney beans, and sweet corn. Cook for another 2-3 minutes, allowing the flavors to meld and the mixture to heat through. Remove the skillet from heat and set aside.
- Prepare the cornbread mix: In a separate bowl, combine the cornbread mix, milk, and egg according to the package instructions, whisking until just blended to form a smooth batter.
- Assemble the casserole: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish, then spread the beef and vegetable mixture evenly across the bottom. Pour the cornbread batter over the meat mixture, gently spreading it out to cover the entire surface.
- Bake the casserole: Sprinkle shredded cheddar cheese evenly on top of the cornbread batter. Place the dish in the oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Allow the casserole to cool for 5-10 minutes before slicing to help it set. Serve warm, topped with a dollop of sour cream and garnished with chopped green onions or cilantro for a fresh finish if desired.
Notes
- Drain excess fat from the cooked beef to prevent the casserole from being too greasy.
- For extra spice, consider adding a pinch of cayenne pepper to the beef mixture.
- The casserole can be prepared ahead and baked just before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a vegetarian version, substitute the ground beef with plant-based crumbles or additional beans.
