Cowboy Casserole Cornbread – This amazing dish has everything you need for a hearty and satisfying meal: savory ground beef, tender pinto beans, and sweet corn, topped with a golden crust of fluffy, moist, and slightly sweet cornbread. Every bite is a delightful burst of the perfectly balanced textures and flavors that make this Cowboy Cornbread Casserole a true crowd-pleaser.
As a busy mom, finding recipes that are both delicious and easy to prepare is a constant quest. I understand the challenges of juggling work, family, and a love for good food. I’m always on the lookout for recipes that are quick, simple, and tasty.
And this Cowboy Casserole Cornbread ticks all the boxes. It’s a go-to recipe in my household, loved by both kids and adults. With simple ingredients and straightforward instructions, this casserole is a lifesaver for those hectic days when you need a hearty meal that doesn’t compromise on flavor.
Why Is it Called Cowboy Casserole Cornbread?
There is no way to know whether this recipe was made by real cowboys. However, cowboy cornbread casserole derives its name from a hearty and rustic style of cooking associated with traditional cowboy or Western cuisine. With its southwestern-inspired ingredients like beef and corn and cornbread topping’s heartiness, this casserole captures the essence of the Old West, evoking images of a comforting, one-pot meal enjoyed over a campfire on the trail.
Recipe Ingredients
- Ground Beef – Tender and juicy, this ingredient adds savory, meaty goodness to the casserole.
- Seasonings – The pungent and aromatic flavor of the garlic complements the sweet and savory onion and pepper. The red and green bell peppers also add a pop of color to the dish.
- Barbecue Sauce contributes a smoky and tangy boost of flavor.
- Veggies – Pinto beans and corn bring a buttery sweetness, crunchiness, and creamy goodness for a satisfying casserole. Black beans make a good substitute for the pinto beans.
- Beef Broth enhances the richness and depth of savory flavor in the casserole.
- Cornbread – Top your stew with delicious homemade cornbread for a truly one-pot meal. Or a quick Jiffy cornbread mix for a stress-free casserole.
How to Make Cowboy Cornbread Casserole
- Prep – Preheat oven to 350℉/177℃. Coat a 9″x12″ casserole baking dish with cooking spray and set aside.
- Cook the ground meat in a large skillet over medium-high, stirring until the meat is mostly brown, 3-5 minutes. Add onion, bell peppers, garlic, and lightly season with salt. Continue cooking, stirring occasionally, for 5-7 minutes (the beef has browned, and the vegetables have softened). (Photos 1-3)
- Add Veggies – Add the pinto beans and corn, and mix well. Then add barbecue sauce, Creole seasoning, and beef broth. (Photos 4-5)
- Simmer – Stir well, bring it to a boil, reduce the heat to low, and simmer for about 5 minutes—season with salt and pepper to taste.
- Assemble – Pour the meat layer into the prepared casserole dish. Then spread it out evenly to cover the bottom of the pan. Set aside. (Photo 6)
- Cornbread – Whisk together all the Jiffy cornbread ingredients in a medium bowl or use store-bought if preferred. Gently pour the cornbread mixture over the meat mixture, spreading it evenly with the back of a large spoon. (Photos 7-8)
- Bake the casserole for 45-50 minutes or until the cornbread topping bakes through (a toothpick inserted into the center comes out clean). Cover with foil loosely and allow to sit for about 5 minutes before serving.
- Serve – Garnish with fresh parsley (if desired), serve, and enjoy.
Recipe Variations
- Meaty Twist – Replace the ground beef with sausage, ground turkey, or ground chicken.
- Bacon makes everything better, so add some bacon bits to the meat layer as you assemble it for extra meaty goodness.
- Spicy – Add a kick of spice by mixing diced jalapenos or another green chili into the meat mixture. A dash of taco seasoning or chili powder works too.
- Cheesiness – Customize the casserole by adding your favorite shredded cheese to the cornbread layer. Pepper Jack, Colby, and shredded cheddar cheese are amazing in this casserole. You can layer it between the meat and cornbread layer or top it off. Add a dollop of sour cream on top for pure heaven.
- Cowboy Potato Casserole – Replace the cornbread layer with tater tots for a fun kid-friendly version.
Tips and Tricks
- Don’t overmix the cornbread batter; having a few small lumps is okay.
- For a golden crust, brush the top of the cornbread with melted butter before baking.
Make-Ahead Instructions
- Prepare the entire casserole, including the cheese and cornbread layers, and cover it tightly with foil or plastic wrap.
- Refrigerate for up to 24 hours or freeze for up to 3 months.
- Remove from the refrigerator (after thawing in the fridge overnight if frozen). Then let it come to room temperature before baking according to the instructions.
You can also prepare the meat mixture and refrigerate or freeze it until ready to bake. Bring to room temperature, add the layer of cornbread, and bake according to instructions.
Serving and Storage Instructions
Serve the Cowboy Cornbread Casserole hot as a satisfying one-pot meal.
You can store leftovers in an appropriate container in the refrigerator for 3 days or freeze them in a freezer-safe container for 3-4 months.
Then thaw frozen leftovers in the refrigerator overnight before reheating in the oven or microwave.
FAQs
Yes, you can substitute my homemade Jiffy cornbread mix with two 8-ounce store-bought Jiffy cornbread mix boxes. Add egg and milk to the mix and follow the procedure as above.
If you prefer mild, reduce the amount of Creole seasoning and use a mild barbecue sauce.
The cornbread is crispy on the outside and moist inside. Yay! Ground beef, pinto beans, and corn create a hearty and flavorful filling that’s neither too dry nor too soupy. The delightful balance between the fluffy cornbread and the savory, seasoned blend of meat and vegetables provides a comforting casserole.
What Goes With Cowboy Cornbread Casserole
This hearty casserole pairs well with a grilled Caesar salad for a complete meal. A refreshing glass of peach tea and a slice of warm apple pieare also incredibly good.
More Scrumptious Casserole Recipes to Try
Conclusion
Cowboy Cornbread Casserole is ideal for busy weeknights and never fails to impress. Have you tried this recipe yet? Let me know in the comments below!
Watch How to Make It
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Cowboy Casserole Cornbread
Ingredients
- 1½ pounds (45g) ground beef
- 1 small onion, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 1 teaspoon garlic, minced
- ½ cup barbecue sauce
- 1 tablespoon Creole seasoning
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can corn, drained
- ½ cup beef broth or water
- Salt and pepper to taste
- 1 recipe Jiffy cornbread mix (on the blog)
- 2 large eggs
- 1 cup milk
Instructions
- Preheat oven to 350℉/177℃. Coat a 9"x12" casserole dish with cooking spray and set aside.
- In a large skillet over medium-high heat, cook the ground beef, stirring until the meat is mostly brown, 3-5 minutes. Next, add onion, bell peppers, garlic, and lightly season with salt. Continue cooking, stirring occasionally, for 5-7 minutes, until beef has browned and vegetables soften.
- Stir in the pinto beans and corn, and mix well. Then add barbecue sauce, Creole seasoning, and beef broth. Stir well. Bring to a boil, reduce the heat to low, and simmer for about 5 minutes—season with salt and pepper to taste.
- Pour the meat mixture into the bottom of the prepared casserole baking dish and evenly spread it out over the bottom of the pan. Set aside.
- In a medium bowl, whisk all the cornbread mix ingredients (flour, corn meal, sugar, baking powder, and salt) from the blog (or store-bought if preferred). Add eggs and milk, and mix using a wooden spatula or whisk until thoroughly combined.
- Gently pour the cornbread mixture over the meat mixture and spread the cornbread mixture over the meat layer using the back of a large spoon.
- Bake the casserole for 45-50 minutes, or until the cornbread topping bakes through and a toothpick inserted into the center of the cornbread comes out clean. Cover loosely with foil and allow to sit for about 5 minutes before serving.
- Garnish with fresh parsley if desired, serve, and enjoy.
Tips & Notes:
- Don’t overmix the cornbread batter; having a few small lumps is okay.
- For a golden crust, brush the top of the cornbread with melted butter before baking.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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