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Cowboy Cornbread Casserole

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Cowboy Cornbread Casserole is a hearty, comforting one-pan dinner featuring savory ground beef, beans, corn, and a cheesy layer, all topped with moist, golden cornbread. It’s easy to customize and perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended, or substitute ground turkey)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, drained (fire-roasted preferred)
  • 1 can (15 oz) black beans, drained and rinsed (or pinto beans)
  • 1 can (15 oz) whole kernel corn, drained (fresh or frozen optional)
  • 1 packet taco seasoning (about 1 oz) or 2 tbsp homemade blend
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded cheddar cheese (sharp or mild)
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 1 box (8.5 oz) cornbread mix (Jiffy or any brand)
  • 1/3 cup milk
  • 1 large egg
  • 1/4 cup sour cream
  • 1 tbsp melted butter
  • Optional: 1/2 cup chopped green bell pepper or jalapeño
  • Optional: 1/4 cup chopped cilantro
  • Optional: Extra cheese for topping

Instructions

  1. Preheat oven to 375°F. Grease a large oven-safe skillet or 9×13-inch casserole dish.
  2. In a large skillet over medium-high heat, brown ground beef until no longer pink (5-7 minutes). Add diced onion and minced garlic; sauté until onion is soft (about 3 minutes). Drain excess fat if needed.
  3. Stir in drained tomatoes, black beans, corn, taco seasoning, salt, and pepper. Cook for 2-3 minutes until heated through. Remove from heat.
  4. Transfer beef mixture to baking dish if skillet is not oven-safe. Sprinkle 1 cup cheddar and 1 cup Monterey Jack evenly over the filling.
  5. In a medium bowl, whisk together cornbread mix, milk, egg, sour cream, and melted butter until just combined. Batter should be thick but pourable; do not overmix.
  6. Spoon cornbread batter evenly over cheese layer. Gently spread to edges. Sprinkle reserved cheese on top if desired.
  7. Bake for 30-35 minutes, until cornbread is golden and a toothpick inserted in the center comes out clean. Cover loosely with foil if top browns too quickly.
  8. Let casserole sit for 10 minutes before cutting and serving. Garnish with fresh cilantro or jalapeños if desired.

Notes

Drain canned ingredients well to avoid soggy cornbread. For gluten-free, use a certified gluten-free cornbread mix. For dairy-free, substitute plant-based cheese and yogurt. Customize with extra veggies, different proteins, or spice blends. Let casserole cool before cutting for clean slices. Leftovers taste even better as flavors deepen overnight.

Nutrition

Keywords: cowboy cornbread casserole, one-pan dinner, comfort food, easy casserole, ground beef, cornbread, cheesy casserole, potluck recipe, weeknight dinner

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