Description

This Cowboy Cornbread Casserole is a comforting, crowd-pleasing dish that combines a savory ground beef filling with a sweet and fluffy cornbread topping. Packed with bold flavors, it’s the perfect one-pan meal for busy nights or potlucks!

Ingredients

Units Scale

For the Meat Filling

1 lb ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes, drained
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
1 packet (1 oz) taco seasoning
1/2 cup barbecue sauce (or tomato sauce)
1 cup shredded cheddar cheese

For the Cornbread Topping

1 box (8.5 oz) cornbread mix (such as Jiffy)
1 egg
1/3 cup milk
1/2 cup shredded cheddar cheese (optional)
1 tbsp chopped jalapeños (optional)

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Instructions

Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the Filling: In a large skillet, cook the ground beef and diced onion over medium heat until browned. Drain excess grease if needed. Add garlic and cook for 1 more minute.
Season & Simmer: Stir in the diced tomatoes, corn, black beans, taco seasoning, and barbecue sauce. Let it simmer for about 5 minutes. Remove from heat and mix in 1 cup of shredded cheddar cheese.
Make the Cornbread Batter: In a mixing bowl, prepare the cornbread mix according to the package instructions by combining it with the egg and milk. Stir in ½ cup of shredded cheese and jalapeños (if using).
Assemble & Bake: Pour the meat mixture into the greased baking dish. Spread the cornbread batter evenly over the top.
Bake: Place in the oven and bake for 25–30 minutes, or until the cornbread is golden brown and fully cooked through.
Serve: Let it cool for 5 minutes before serving. Enjoy with sour cream, salsa, or fresh cilantro on top!

Notes

For extra flavor, add a few dashes of hot sauce or a sprinkle of chili powder.
Swap out ground beef for shredded rotisserie chicken for a fun variation.
Leftovers store well in the fridge for up to 3 days. Reheat in the oven or microwave