Cowboy Casserole Cornbread

This amazing dish has everything you need for a hearty and satisfying meal: savory ground beef, tender pinto beans, and sweet corn, topped with a golden crust of fluffy, moist, and slightly sweet cornbread. Every bite is a delightful burst of the perfectly balanced textures and flavors that make this Cowboy Cornbread Casserole a true crowd-pleaser.

Course dinner, Main Course

Cuisine American

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 386kcal

Author Imma

Ingredients

1½ pounds (45g) ground beef
1 small onion, diced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
1 teaspoon garlic, minced
½ cup barbecue sauce
1 tablespoon Creole seasoning
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can corn, drained
½ cup beef broth or water
Salt and pepper to taste
1 recipe Jiffy cornbread mix (on the blog)
2 large eggs
1 cup milk

Instructions

Preheat oven to 350℉/177℃. Coat a 9"x12" casserole dish with cooking spray and set aside.
In a large skillet over medium-high heat, cook the ground beef, stirring until the meat is mostly brown, 3-5 minutes. Next, add onion, bell peppers, garlic, and lightly season with salt. Continue cooking, stirring occasionally, for 5-7 minutes, until beef has browned and vegetables soften.
Stir in the pinto beans and corn, and mix well. Then add barbecue sauce, Creole seasoning, and beef broth. Stir well. Bring to a boil, reduce the heat to low, and simmer for about 5 minutes—season with salt and pepper to taste.
Pour the meat mixture into the bottom of the prepared casserole baking dish and evenly spread it out over the bottom of the pan. Set aside.
In a medium bowl, whisk all the cornbread mix ingredients (flour, corn meal, sugar, baking powder, and salt) from the blog (or store-bought if preferred). Add eggs and milk, and mix using a wooden spatula or whisk until thoroughly combined.
Gently pour the cornbread mixture over the meat mixture and spread the cornbread mixture over the meat layer using the back of a large spoon.
Bake the casserole for 45-50 minutes, or until the cornbread topping bakes through and a toothpick inserted into the center of the cornbread comes out clean. Cover loosely with foil and allow to sit for about 5 minutes before serving.
Garnish with fresh parsley if desired, serve, and enjoy.

Notes

Don't overmix the cornbread batter; having a few small lumps is okay.
For a golden crust, brush the top of the cornbread with melted butter before baking.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition