Cowboy Cornbread Casserole

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Here’s a hearty and family-friendly 9×13 casserole that makes the perfect meal for crazy weeknights. Cowboy Cornbread Casserole made with Jiffy cornbread is a quick and easy ground beef casserole that’s pure comfort food.

This recipe was first published in May of 2023 and was updated January 15, 2024.

Cowboy Cornbread Casserole Recipe

Can we EVER have enough delicious Jiffy cornbread cowboy casserole recipes? I think not.

You know the kind that I mean, I’m sure. The solid casserole recipes made with ground beef in a 9×13 pan, baked hot and fresh in the oven. It’s my favorite recipe when you need to slam dinner onto the table and get the crew FED.

This easy casserole made with corn, ground beef, and cornbread make the most warm and cozy casserole everyone loves.

If you are looking for other similar recipes, this Big Mac Casserole (yes, it has sauce!) comes immediately to mind. As does another quick favorite, Bubble Up Taco Casserole.

Recipe Tips

1. If you prefer your cornbread a bit sweeter, add a tablespoon or two of sugar to the batter. Then bake as instructed in the recipe.
2. Need a little crunch? Serve this casserole topped with crushed tortilla chips or corn chips.
3. Add some beans to the meat filling for added fiber and to stretch this recipe to feed more people. I like using pinto beans or chili beans, but black beans also work great.
4. Offering an assortment of toppings – chopped cilantro, sour cream, chopped lettuce, diced tomatoes, etc.- adds extra variety to this casserole.
5. You can substitute any ground meat, such as venison, bison, sausage, or turkey, for the ground beef. Use what’s in your freezer.

INGREDIENTS NEEDED

• Ground beef
• Jiffy corn muffin mix
• Cream of chicken soup
• Creamed corn
• Yellow or white onion
• Red bell pepper
• Rotel: Diced tomatoes and green chilies
• Sour cream
• Eggs
• Milk
• Spices: smoked paprika, granulated garlic, kosher salt, black pepper
• Optional: Spice up your cornbread casserole by adding some red pepper flakes, diced jalapenos or green chilies, or a bit of chipotle sauce to the meat filling.

How to make a ground beef and cornbread casserole

Preheat the oven to 350 degrees F.; grease a 9 x 13 baking dish and set aside.

In a large skillet (I use a 12-inch Lodge cast iron skillet with 3-inch sides) over medium high heat, add a quick swish of olive oil; when the oil is nicely hot, add the diced onions and bell peppers to the pan, cooking for 2-3 minutes.

Add the ground beef to the skillet, along with the granulated garlic, paprika, salt and pepper; crumble the ground beef, cooking until fully cooked throughout and no pink remains, then drain any fats that accumulate.

Stir in the cream of chicken soup, drained diced tomatoes, sour cream and 1 cup of the shredded cheese, gently combining until all ingredients are incorporated; reserve.

Meanwhile, in a large mixing bowl, add both boxes corn muffin mix, cream-style corn, milk and eggs; stir until just combined. Spread the cornbread batter evenly into the prepared 9 x 13 pan.

Carefully spoon the ground beef mixture on top of the cornbread batter, but don’t mix it in; sprinkle the remaining cup of shredded cheese evenly over the top of the meat mixture.

Bake, uncovered, on the center oven rack, for 30-35 minutes and a knife inserted into the cornbread (more towards the center of the casserole) comes out clean.

Serve the casserole with your favorite toppings, such as sour cream, diced tomatoes, chopped cilantro, etc.

MORE FAVORITE CORNBREAD RECIPES TO ENJOY

• DELTA CORNBREAD SALAD – Here’s a beautiful side dish you’ll enjoy taking to your next family reunion or potluck, especially if you’ve made it in a beautiful glass trifle bowl so everyone can see all the layers.  They will be salivating before you can even set it down.
  
• TEX MEX CORNBREAD CASSEROLE – Are there any Mexican food recipes that aren’t flat delicious? I doubt it. This Mexican ground beef recipe is so fast and simple to make – you’ll never believe it. 
  
• CHEDDAR AND GREEN CHILI SAUSAGE CORNBREAD – This side dish is loaded with layers of moist, dense cornbread, melted cheddar, mild green chilies, and cooked crumbled sausage. Serve topped with sour cream and sliced scallions.
  
• TASTY TEX MEX CHICKEN CORNBREAD CASSEROLE – Sporting a cornbread topping (kind of like cornbread stuffing) along with Tex Mex seasoning to give it a kick, this chicken casserole can be baked in a 9 x 13 pan or a large cast iron skillet.

Cowboy Cornbread Casserole

Here's a hearty and family-friendly 9×13 casserole that makes the perfect meal for crazy weeknights. Cowboy Cornbread Casserole made with Jiffy cornbread is a quick and easy ground beef casserole that's pure comfort food.

Servings: 10 servings

Chef Alli

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

 

• 1/2 yellow or white onion diced
• 1/2 red bell pepper seeds and membranes removed, diced
• 1 lb. ground beef
• 1/2 tsp. granulated garlic
• 1/2 tsp. smoked paprika may substitute sweet paprika
• 1/2 tsp. ground black pepper
• 1 tsp. kosher salt
• 10.5 oz. can Campbell’s Cream of Chicken Soup
• 10 oz. can diced tomatoes with green chilies such as Rotel
• 1/3 cup sour cream
• 2 cups shredded cheddar or Colby Jack cheese
• 2 8.5 oz boxes Jiffy Corn Muffin Mix
• 14 oz. can cream-style corn
• 1/2 cup milk
• 2 eggs beaten

Instructions

 

• Preheat the oven to 350 degrees F.; grease a 9 x 13 baking dish and set aside.
• In a large skillet (I use a 12-inch Lodge cast iron skillet with 3-inch sides) over medium high heat, add a quick swish of olive oil; when the oil is nicely hot, add the diced onions and bell peppers to the pan, cooking for 2-3 minutes.
• Add the ground beef to the skillet, along with the granulated garlic, paprika, salt and pepper; crumble the ground beef, cooking until fully cooked throughout and no pink remains, then drain any fats that accumulate.
• Stir in the cream of chicken soup, drained diced tomatoes, sour cream and 1 cup of the shredded cheese, gently combining until all ingredients are incorporated; reserve.
• Meanwhile, in a large mixing bowl, add both boxes corn muffin mix, cream-style corn, milk and eggs; stir until just combined.
• Spread the cornbread batter evenly into the prepared 9 x 13 pan. Carefully spoon the ground beef mixture on top of the cornbread batter, but don’t mix it in; sprinkle the remaining cup of shredded cheese evenly over the top of the meat mixture.
• Bake, uncovered, on the center oven rack, for 30-35 minutes and a knife inserted into the cornbread (more towards the center of the casserole) comes out clean.
• Serve the casserole with your favorite toppings, such as sour cream, diced tomatoes, chopped cilantro, etc.

Nutrition

Calories: 464kcalCarbohydrates: 47gProtein: 17gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 86mgSodium: 1025mgPotassium: 379mgFiber: 4gSugar: 13gVitamin A: 710IUVitamin C: 12mgCalcium: 161mgIron: 3mg

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