Cowboy Cornbread Casserole
This Cowboy Cornbread Casserole is an easy, hearty family dinner made with seasoned ground beef, sweet corn, melted cheddar cheese, and a fluffy homemade cornbread topping. Perfect for busy weeknights, potlucks, or comforting family meals, this one-pan casserole is packed with classic American flavors.
Equipment
- large skillet
- mixing bowls
- 8×8-inch baking dish
- whisk
- spatula
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup canned sweet corn, drained
- 1/2 cup shredded cheddar cheese
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 1/4 cup melted butter
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add the ground beef and diced onion, cooking until browned. Stir in garlic powder, paprika, salt, black pepper, and sweet corn. Remove from the heat.
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the milk, egg, and melted butter, stirring just until combined.
- Spread the beef mixture evenly into the prepared baking dish. Sprinkle the cheddar cheese over the beef, then pour the cornbread batter evenly over the top.
- Bake for 35–40 minutes, or until the cornbread is golden brown and cooked through.
- Allow the casserole to rest for 5 minutes before slicing and serving warm.
Notes
For the best texture, avoid overmixing the cornbread batter. Brown the beef well for maximum flavor and let the casserole rest for 5–10 minutes before serving. Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 3 months.