Description
Cowboy Cornbread Casserole is a comforting, family-friendly dinner with layers of savory beef, beans, and corn, all topped with a fluffy golden cornbread crust. Easy, affordable, and packed with Southwestern flavor, it’s a go-to for busy nights and potlucks alike.
Ingredients
1 lb lean ground beef (or turkey)
1 can (15 oz) kidney or black beans, drained and rinsed
1 can (15 oz) corn, drained
1 cup salsa or diced tomatoes with juices
1 packet taco seasoning
1/2 cup water
1 1/2 cups shredded cheddar or Mexican blend cheese
1 box (8.5 oz) Jiffy cornbread mix
1 can (8.25 oz) creamed corn
1/4 cup milk
1/4 cup sour cream
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Brown the ground beef in a skillet over medium-high heat. Drain fat.
3. Stir in beans, corn, salsa, taco seasoning, and water. Simmer 3-5 minutes. Spread mixture in baking dish.
4. Sprinkle shredded cheese evenly over the beef mixture.
5. In a bowl, combine Jiffy mix, creamed corn, milk, and sour cream. Stir just until combined.
6. Spoon cornbread batter over the filling, spreading gently to the edges.
7. Bake 35-40 minutes, until cornbread is golden and a toothpick comes out clean.
8. Let rest 5 minutes before serving. Garnish with green onions, jalapeños, or sour cream if desired.
Notes
For a vegetarian version, skip the meat and double the beans.
Add diced jalapeños or green chiles for extra heat.
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1/6 casserole
- Calories: 410
- Sugar: 9g
- Sodium: 940mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 65mg