There are some weeknights that just hit differently. You know the ones. Everyone’s hungry, you’re tired, and the thought of making a complicated meal with a dozen pots and pans is enough to make you want to order takeout.
This is the meal for those nights. It’s a hearty, savory, and slightly sweet all-in-one dish that tastes like it took hours to make, but it comes together so fast. It’s comfort food at its finest.
This Cowboy Cornbread Casserole layers a rich, seasoned beef and bean filling under a golden, fluffy blanket of Jiffy cornbread. It’s a meal that has saved my dinner plans more times than I can count, and it always gets rave reviews.
It’s the kind of food that brings everyone to the table, and you only have one main dish to clean. Let’s get into how you can make this simple, crowd-pleasing casserole.
What You’ll Need
The beauty of this recipe is its reliance on pantry staples. You probably have most of these ingredients on hand right now.
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- For the Filling:
- 1 lb lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1/2 cup BBQ sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- For the Cornbread Topping:
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 large egg
- 1/3 cup milk
| Prep Time | Cook Time | Servings |
|---|---|---|
| 15 minutes | 25-30 minutes | 6-8 |
Tools Required
You don’t need any fancy gadgets for this recipe. Just the basics!
- Large oven-safe skillet (a 10-inch cast iron skillet is perfect) or a 9×9 inch baking dish
- Medium mixing bowl
- Spatula or wooden spoon
- Whisk
- Measuring cups and spoons
How to Make Cowboy Cornbread Casserole
This comes together in a few simple stages. First, we make the filling, then we top it with that glorious cornbread batter and bake.
Step 1: Preheat your oven to 400°F (200°C). If you’re not using an oven-safe skillet, lightly grease a 9×9 inch baking dish.
Step 2: In your large skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned and the onion is soft. Break the beef apart as it cooks.
Step 3: Drain off any excess grease from the skillet. Add the minced garlic and cook for another minute until you can smell it. It happens fast!
Step 4: Stir in the drained pinto beans, drained corn, the undrained can of diced tomatoes with green chilies, BBQ sauce, chili powder, cumin, salt, and pepper. Mix it all together well.
Step 5: Let the filling simmer for about 5 minutes, allowing the flavors to meld together. Give it a taste and adjust any seasonings if you feel it needs it.
Step 6: If using a separate baking dish, pour the beef mixture into it. Otherwise, leave it in your oven-safe skillet. Sprinkle the shredded cheddar cheese evenly over the top of the filling.
Step 7: In your medium mixing bowl, whisk together the Jiffy mix, egg, and milk. Stir just until combined. A few lumps are perfectly fine, so don’t overdo it.
Step 8: Pour the cornbread batter evenly over the cheese and filling layer. Use your spatula to spread it gently to the edges.
Step 9: Bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
Step 10: Let the casserole cool for at least 5-10 minutes before serving. This helps it set up, making it easier to cut and serve.
Pro Tips
I’ve made this casserole dozens of times. Here are a few little tricks I’ve picked up along the way that make a real difference.
- Don’t Overmix the Batter: Seriously. The key to a light and fluffy cornbread topping is to mix the Jiffy batter just until the ingredients are moistened. Overmixing develops the gluten and will give you a dense, tough topping. Lumps are your friends here.
- Get a Good Brown on the Beef: Don’t rush the first step. Allowing the ground beef to get nicely browned before adding other ingredients develops a deep, rich flavor foundation for the entire casserole. This browning process is called the Maillard reaction, and it’s pure magic.
- Drain and Rinse Your Cans: Rinsing the canned beans and corn does two things. It removes the starchy liquid they’re packed in, which can make the filling gummy. It also washes away a significant amount of sodium, giving you more control over the final taste.
- Let It Rest: I know it’s tempting to dive right in when it comes out of the oven, bubbling and smelling amazing. But letting the casserole rest for 10 minutes is crucial. It allows the filling to set and the cornbread to firm up, so you get clean, beautiful slices instead of a soupy mess.
Substitutions and Variations
This recipe is incredibly forgiving. Feel free to swap ingredients based on what you have or what your family prefers.
| Ingredient | Substitution Ideas |
|---|---|
| Ground Beef | Ground turkey, chicken, or sausage |
| Pinto Beans | Black beans or kidney beans |
| Cheddar Cheese | Pepper Jack, Monterey Jack, Colby |
| Add-Ins | Diced bell peppers or jalapeños |
- Spice it Up: If you like more heat, add a diced jalapeño along with the onion, use hot Rotel, or add a pinch of cayenne pepper to the filling.
- Make it Creamy: Stir in 2-3 ounces of softened cream cheese with the BBQ sauce for an even richer, creamier filling.
- Veggie-Loaded: Sauté some diced bell peppers or zucchini with the onion to sneak in extra vegetables.
Make-Ahead Tips
You can easily prep this casserole ahead of time. Prepare the beef filling (steps 2-5) and let it cool completely. Store it in an airtight container in the refrigerator for up to 2 days.
When you’re ready to eat, simply pour the cold filling into your baking dish, top with cheese and freshly mixed cornbread batter, and bake. You may need to add 5-10 minutes to the baking time since the filling is cold.
Nutrition, Diets, and Pairings
While this is a hearty comfort food, you can make a few tweaks to fit different dietary needs. Here’s a look at the estimated nutrition and some ideas.
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| ~450 kcal | ~25g | ~40g | ~22g |
Disclaimer: Nutritional information is an estimate and can vary based on the specific ingredients used.
- For a Lighter Version: Use 93/7 lean ground turkey, reduced-fat cheddar cheese, and a light BBQ sauce to cut down on fat and calories.
- Meal Pairing Suggestions: This casserole is a complete meal on its own, but a simple side salad with a vinaigrette dressing or some steamed green beans can add a fresh, crunchy contrast.
- Toppings Bar: Serve it with bowls of sour cream, sliced green onions, fresh cilantro, or pickled jalapeños so everyone can customize their own slice.
Leftovers and Storage
Leftovers are fantastic, and some might even say this casserole is better the next day!
Store any remaining casserole in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave for 1-2 minutes or until hot.
For best results, reheat the casserole in an oven-safe dish at 350°F for about 15-20 minutes, or until warmed through. This helps the cornbread topping get crispy again.
Frequently Asked Questions
Q1. Can I use a different cornbread mix?
Ans: Absolutely. While Jiffy is classic, you can use any brand of cornbread mix you like. Just prepare it according to its package directions.
Q2. Can I make this in a cast iron skillet?
Ans: Yes, and it’s my preferred method! Using a 10 or 12-inch cast iron skillet means you can go from stovetop to oven in the same pan, which means less cleanup. It also gives the edges a wonderful crust.
Q3. My cornbread topping seems a little soggy on the bottom. Why?
Ans: This usually happens for one of two reasons. The filling might have had a little too much liquid, or the casserole was slightly underbaked. Make sure you simmer the filling for the full 5 minutes to let it thicken, and ensure a toothpick comes out of the cornbread layer completely clean.
Q4. Can I freeze this casserole?
Ans: Yes, it freezes quite well. You can freeze it baked or unbaked. For a baked casserole, let it cool completely, then wrap it tightly in plastic wrap and then foil. For an unbaked casserole, assemble everything *except* the cornbread topping. Freeze the filling in the dish, and prepare and add the topping just before baking from frozen (you’ll need to add 20-30 minutes to the bake time).
Wrapping Up
This Cowboy Cornbread Casserole is more than just a recipe; it’s a solution for busy nights, a guaranteed family favorite, and the definition of a cozy, satisfying meal. It’s simple, delicious, and endlessly adaptable.
I hope you give it a try. There’s nothing better than pulling this golden, bubbly dish out of the oven and watching everyone’s eyes light up.
If you make it, I’d love to hear about it! Drop a comment below and let me know how it turned out or if you made any fun variations.
