Cowboy Cornbread Casserole

introduction

Cowboy Cornbread Casserole is a warm, easy dish with corn, beans, meat, and cheese. It fills the kitchen with a nice smell and feeds a crowd. If you like hearty casseroles, also see our chicken bacon ranch tater tot casserole for another simple meal idea.

why make this recipe

Make this recipe because it is quick, low fuss, and tasty. It uses pantry items and cooks in one dish. It works for weeknights, potlucks, or a casual family meal.

how to make Cowboy Cornbread Casserole

Follow simple steps and use the listed ingredients. You mix the cornbread batter, layer the bean-and-meat mix, top with cheese, and bake until golden. The casserole is ready in about 30 minutes in the oven.

Ingredients :

• 1 package cornbread mix
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 cup cooked ground beef or turkey
• 1 cup diced bell peppers
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1 egg
• 1/4 cup milk
• Salt and pepper to taste

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the cornbread mix, egg, and milk. Stir until well combined.
3. In a separate bowl, mix together the black beans, corn, ground beef, bell peppers, salsa, salt, and pepper.
4. Grease a 9×13 inch baking dish and spread half of the cornbread mixture on the bottom.
5. Layer the bean and meat mixture on top, followed by the remaining cornbread mixture.
6. Sprinkle shredded cheddar cheese on top.
7. Bake for 25-30 minutes or until the cornbread is golden brown and a toothpick comes out clean.
8. Let it cool slightly before serving.

how to serve Cowboy Cornbread Casserole

Cut into squares and serve warm. Add a spoon of sour cream, extra salsa, or chopped green onions on top. It pairs well with a simple salad or steamed vegetables. Leftovers also make a good breakfast dish similar to an easy breakfast casserole.

how to store Cowboy Cornbread Casserole

Let the casserole cool to room temperature. Cover the dish with foil or place pieces in an airtight container. Keep in the fridge for up to 3-4 days. Reheat in the oven at 350°F (175°C) until hot, or microwave single servings.

tips to make Cowboy Cornbread Casserole

• Drain canned beans and corn well to avoid a soggy casserole.
• Use cooked ground turkey for a leaner option.
• Do not overmix the cornbread batter; mix until just combined.
• Check the center with a toothpick to make sure it bakes through.
• Add a little extra cheese if you like a cheesier top.

variation (if any)

• Make it vegetarian: skip the meat and add extra beans or cooked lentils.
• Add a can of diced green chiles for heat.
• Stir in chopped cooked bacon for smoky flavor.
• Use pepper jack instead of cheddar for a spicy version.

FAQs

Q: Can I use boxed cornbread mix from any brand?
A: Yes. Any standard cornbread mix works. Follow the package directions for batter texture.

Q: Can I make this ahead and bake later?
A: Yes. Assemble in the dish, cover, and keep in the fridge for up to 24 hours. Bake when ready, adding a few extra minutes if cold.

Q: Can I freeze the casserole?
A: Yes. Bake first, then cool and freeze in portions. Reheat in the oven from frozen, adding time as needed.

Q: Is there a dairy-free option?
A: Use dairy-free cheese and milk substitute. Check the cornbread mix for milk or butter and use a dairy-free version if needed.

Conclusion

For a similar twist and more step-by-step ideas, you can view the full recipe and tips at Easy Cornbread Cowboy Casserole With Beef And Beans | Front Range.

Cowboy Cornbread Casserole

A hearty and easy dish made with cornbread, beans, meat, and cheese, perfect for weeknights or potlucks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cornbread Batter

• 1 package cornbread mix Any standard cornbread mix works.
• 1 large egg
• 1/4 cup milk Use dairy-free milk for a dairy-free option.

Filling

• 1 can black beans, rinsed and drained Drain well to avoid a soggy casserole.
• 1 can corn, drained Drain well to avoid a soggy casserole.
• 1 cup cooked ground beef or turkey Ground turkey is a leaner option.
• 1 cup diced bell peppers
• 1/2 cup salsa

Topping

• 1 cup shredded cheddar cheese Use pepper jack for a spicy version.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the cornbread mix, egg, and milk. Stir until well combined.
3. In a separate bowl, mix together the black beans, corn, ground beef, bell peppers, salsa, salt, and pepper.
4. Grease a 9x13 inch baking dish and spread half of the cornbread mixture on the bottom.
5. Layer the bean and meat mixture on top, followed by the remaining cornbread mixture.
6. Sprinkle shredded cheddar cheese on top.

Baking

1. Bake for 25-30 minutes or until the cornbread is golden brown and a toothpick comes out clean.
2. Let it cool slightly before serving.

Notes

Serve warm with a spoon of sour cream, extra salsa, or chopped green onions. Pairs well with a simple salad or steamed vegetables. Leftovers are good for breakfast.