Cornbread Cowboy Casserole

scoop missing out of a skillet casserole with a spoon

With warm, robust flavors and a fluffy cornbread topping, this Cornbread Cowboy Casserole is the perfect dish for your next potluck or dinner tonight. Your whole family will love it!

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Course: Ground Beef

Cuisine: Tex-Mex

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Author: Jennifer Stewart

Equipment

Ingredients

8 slices bacon cooked and chopped
24 ounces ground beef lean
1 small yellow onion diced
16 ounces baked beans not drained
1 cups frozen corn
½ cup bbq sauce
1 tablespoon yellow mustard
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon pepper
2 teaspoons garlic powder
¼ teaspoon cumin
17 ounces Jiffy cornbread mix 2 8.5 ounce boxes
2 large eggs beaten
2/3 cup milk
2 cups shredded cheddar cheese blend

Instructions

Preheat oven to 400F.
In a large (oven safe) skillet cook the ground beef and onion over medium heat until the onion is soft and the ground beef is no longer pink. Drain excess fat.
Add the baked beans, corn, bbq sauce, mustard, brown sugar, salt, pepper, garlic powder, and cumin. Stir to combine. Top with shredded cheese and bacon.
In a medium bowl, combine the milk and eggs. Whisk to beat the eggs and mix with milk.
Add in the cornbread mixture, stirring just until incorporated.
Pour the cornbread mixture over the top of the meat mixture and spread into an even layer.
Bake in the oven for 20-25 minutes or until the cornbread is done. (Check with a toothpick to see if it comes out clean)
Let the casserole rest 3-5 minutes before slicing so the juices don’t run out.
Garnish with chopped parsley or cilantro if desired.

Notes

Garnish with chopped parsley, green onions or cilantro.
Cool it off with sour cream or pico de gallo
Add in bell peppers or black beans if you prefer.
Taco or fajita seasonings work well in this too.
Make in a casserole dish instead of the skillet.
Freeze for up to 3 months.

Nutrition