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–+ servings

Cowboy Cornbread Casserole

A hearty and flavorful casserole combining cornbread, ground beef, and a medley of vegetables, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Beef Mixture
  • 1 lb ground beef use lean beef for less grease
  • 1 cup onion finely chopped
  • 1 cup bell pepper diced, any color
  • 1 can black beans drained and rinsed
  • 1 cup corn frozen or canned, drained
  • 1 cup salsa mild or spicy, based on preference
  • 1 tsp cumin for added flavor
  • 1 tsp chili powder for a bit of heat
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
For the Cornbread Topping
  • 1 cup cornmeal yellow or white
  • 1 cup all-purpose flour sifted
  • 1 tbsp baking powder for leavening
  • 1/2 tsp salt to enhance flavor
  • 1 cup milk room temperature
  • 1/4 cup vegetable oil or melted butter
  • 1 large egg beaten
  • 1 cup shredded cheddar cheese for topping

Method
 

Prepare the Beef Mixture
  1. In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
  2. Add the chopped onion and bell pepper to the skillet. Sauté for an additional 5 minutes until the vegetables are softened.
  3. Stir in the black beans, corn, salsa, cumin, chili powder, salt, and black pepper. Cook for another 5 minutes until everything is heated through. Remove from heat.
Prepare the Cornbread Topping
  1. In a mixing bowl, combine the cornmeal, flour, baking powder, and salt. Whisk together until well mixed.
  2. In another bowl, whisk together the milk, vegetable oil, and beaten egg until combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
Assemble and Bake
  1. Preheat your oven to 400°F (200°C).
  2. In a greased 9x13 inch baking dish, spread the beef mixture evenly across the bottom.
  3. Pour the cornbread batter over the beef mixture, spreading it evenly to cover.
  4. Sprinkle the shredded cheddar cheese on top of the cornbread batter.
  5. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Serve
  1. Allow the casserole to cool for about 10 minutes before slicing. Serve warm, optionally garnished with fresh cilantro or sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven before serving.

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