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Easy Cowboy Cornbread Recipe

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4.1 from 69 reviews

Easy Cowboy Cornbread is a hearty American casserole featuring a savory ground beef filling mixed with corn, kidney beans, and salsa, topped with a creamy and fluffy cornbread mixture. Baked to golden perfection, this one-dish meal is perfect for a comforting dinner that combines protein, vegetables, and a delicious cornbread crust.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Ground Beef Filling

  • 2 pounds lean ground beef
  • 14 ounce can canned corn, drained
  • 14.5 ounce can canned kidney beans, drained
  • 2 cups salsa
  • 1 ounce packet taco seasoning
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 ½ cups shredded cheese (Colby Jack recommended)

Cornbread Topping

  • 8.5 ounce box Jiffy corn muffin mix
  • 8.25 ounce can creamed corn
  • 2 tablespoons milk
  • ¼ cup sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Prepare Filling: In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess grease thoroughly. Add drained corn, kidney beans, salsa, taco seasoning, water, salt, black pepper, and garlic powder to the skillet. Stir all ingredients together and let them combine.
  3. Assemble Filling: Spray a 9x13 inch baking dish with nonstick spray. Pour the prepared ground beef mixture into the dish. Evenly sprinkle shredded cheese over the top of the filling. Set aside while you prepare the cornbread topping.
  4. Make Cornbread Topping: In a medium bowl, combine the Jiffy corn muffin mix, creamed corn, milk, and sour cream. Mix until thick batter forms. Carefully spoon this mixture evenly over the beef and cheese layer in the baking dish, covering it completely.
  5. Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the cornbread topping is cooked through and golden brown on top.
  6. Serve and Store: Once done, allow the casserole to cool slightly before serving. Leftovers can be covered and refrigerated for up to 4 days or frozen for up to 3 months. To reheat, microwave until warm or bake at 375°F (190°C) for 15-18 minutes.

Notes

  • Use lean ground beef (93% or 96% lean) to minimize grease and avoid extra draining steps.
  • Adjust salsa heat to your family's taste preference—mild, medium, or hot.
  • Drain canned beans and corn well to prevent a watery filling.
  • Top with your favorite taco garnishes like sour cream, diced avocado, fresh tomatoes, sliced olives, and cilantro.
  • Wrap leftovers tightly in plastic wrap and refrigerate for up to 4 days.
  • Freeze leftover casserole for up to 3 months; thaw overnight in the fridge before reheating.
  • Reheat in a microwave or oven (375°F for 15-18 minutes) for best results.
  • Substitutions: ground turkey or chicken for beef; black or other beans for kidney beans; fresh or frozen corn for canned corn; canned tomatoes with green chilies (Rotel) for salsa.
  • Spice up the cornbread topping with diced chilies, jalapeños, bell peppers, cilantro, chili powder, or cumin for added flavor.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/easy-cowboy-cornbread-recipe/