Tired of complicated dinners on busy nights? I get it. Sometimes you just need a meal that’s easy, fills everyone up, and doesn’t leave a mountain of dishes.
This Cowboy Cornbread Casserole is that meal. It’s a simple, hearty dish with a savory meat and bean filling, all topped with a fluffy layer of Jiffy cornbread.
It’s the kind of food that feels like a warm hug. Let’s make something delicious that your family will actually ask for again.
What You’ll Need
This recipe uses simple ingredients you might already have. Don’t worry about getting it perfect; this dish is very forgiving.
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For the Filling:
- 1 pound ground beef
- 1 small yellow onion, chopped
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 cup of your favorite BBQ sauce
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
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For the Topping:
- 1 box (8.5 ounces) Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
Tools Required
You won’t need any fancy gadgets for this. Just the basics will do the trick.
- A 9×9 inch baking dish or a 10-inch cast-iron skillet
- Large skillet or pan
- Mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
How to Make Cowboy Cornbread Casserole
This comes together faster than you think. We’ll make the filling first, then top it with the cornbread mix and bake.
Step 1: Get your oven ready. Preheat it to 400°F (200°C). Lightly grease your baking dish or cast-iron skillet.
Step 2: Brown the ground beef in a large skillet over medium-high heat. Add the chopped onion and cook until it’s soft, about 5 minutes.
Step 3: Drain off any extra grease from the skillet. No one wants a greasy casserole.
Step 4: Stir in the pinto beans, corn, and diced tomatoes with green chilies. Add the BBQ sauce, chili powder, cumin, salt, and pepper.
Step 5: Let the mixture simmer for a few minutes so the flavors can get to know each other. Then, stir in half of the shredded cheese.
Step 6: Pour the beef mixture into your prepared baking dish and spread it out evenly.
Step 7: In a separate bowl, mix the Jiffy corn muffin mix, egg, and milk. Just stir until it’s combined; a few lumps are totally fine.
Step 8: Pour the cornbread batter over the filling. Use a spatula to gently spread it to the edges.
Step 9: Sprinkle the rest of the shredded cheese over the top of the batter.
Step 10: Bake for 20-25 minutes. The cornbread topping should be golden brown, and the filling should be bubbly. You can check if the cornbread is done by inserting a toothpick into the center; it should come out clean.
Step 11: Let it cool for about 10 minutes before serving. This helps it set up, so it doesn’t fall apart when you scoop it out.
Pro Tips
After making this dish more times than I can count, I’ve learned a few things that make a big difference.
- Don’t Overmix the Jiffy Mix. When you mix the cornbread topping, stop as soon as the ingredients are wet. Overmixing makes the cornbread tough and dense instead of light and fluffy.
- Drain Everything Well. Make sure you drain the grease from the beef and drain the corn and beans. Too much liquid will make the bottom layer watery and the cornbread topping soggy.
- Let It Rest. I know it’s hard to wait when it smells so good, but letting the casserole rest for 10 minutes is key. It allows the filling to thicken and makes it much easier to serve clean slices.
Substitutions and Variations
This recipe is a great starting point. Feel free to change things up based on what you like or what you have in the pantry.
| Original Ingredient | Substitution Idea | Why It Works |
|---|---|---|
| Ground Beef | Ground turkey, chicken, or sausage | Provides a leaner or more flavorful meat base. |
| Pinto Beans | Black beans or kidney beans | These beans have a similar texture and hold up well. |
| Cheddar Cheese | Monterey Jack, Colby, or a Mexican blend | Any good melting cheese will work great here. |
Here are a few more ideas to make it your own:
- Add More Veggies: Sauté some chopped bell peppers or jalapeños with the onion for extra flavor and a little heat.
- Make it Creamy: Add 4 ounces of cream cheese to the meat mixture for a richer, creamier filling.
- Spice it Up: Add a dash of cayenne pepper or a few drops of your favorite hot sauce to the filling if you like more heat.
Make-Ahead and Storage Tips
This is a great dish to prep ahead of time, perfect for a stress-free weeknight meal.
Make-Ahead: You can prepare the entire filling up to 2 days in advance. Just store it in an airtight container in the fridge. When you’re ready to bake, pour the cold filling into the dish, top with the freshly mixed cornbread batter, and add a few extra minutes to the baking time.
Leftovers and Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
Reheating: You can reheat individual portions in the microwave. For the best results, reheat the casserole in a 350°F oven until it’s warmed through. This helps the cornbread topping stay crisp.
Nutritional Info and Diet Swaps
Here is a general idea of the nutrition. Keep in mind this is an estimate and can change based on the specific ingredients you use.
| Nutrient | Amount Per Serving (Approx.) |
|---|---|
| Calories | 450 kcal |
| Protein | 25g |
| Carbohydrates | 40g |
| Fat | 20g |
For those with specific dietary needs, here are a few simple swaps you can make.
| Diet | Ingredient Swap | Notes |
|---|---|---|
| Gluten-Free | Use a gluten-free corn muffin mix | Follow the package directions for the gluten-free mix. |
| Lower Carb | Omit the corn and beans; use a low-carb BBQ sauce | This will change the classic cowboy flavor but reduce carbs. |
| Leaner Meal | Use 93/7 ground turkey instead of beef | This lowers the fat content without sacrificing much flavor. |
FAQs
Here are some common questions people have about this recipe.
Q1. Can I freeze this casserole?
Ans: Yes, you can. For best results, bake it first, let it cool completely, then cover it tightly and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Q2. My cornbread topping came out dry. What did I do wrong?
Ans: This usually happens if the cornbread batter is overmixed or if the casserole is baked for too long. Mix the Jiffy mix just until combined, and start checking for doneness at the 20-minute mark.
Q3. Can I use a different size pan?
Ans: You can, but you’ll need to adjust the baking time. A larger pan like a 9×13 inch will result in a thinner layer, so it will cook faster. A smaller pan will create a thicker casserole that needs more time in the oven.
Q4. Is this recipe spicy?
Ans: As written, it’s mild. The only heat comes from the can of diced tomatoes with green chilies. If you want it completely mild, you can use a can of plain diced tomatoes instead.
Wrapping Up
This Cowboy Cornbread Casserole is a true workhorse of a meal. It’s simple, satisfying, and doesn’t ask for much from you. It’s perfect for those nights when you want real food without a real fuss.
Now it’s your turn. Give this recipe a try and see how easy it is to pull off a dinner that makes everyone happy.
When you do, come back and leave a comment below. I’d love to hear how it turned out or if you added your own special twist
