Cowboy Cornbread Casserole
Cowboy Cornbread Casserole is a hearty casserole made in a 9X13 dish with Jiffy cornbread is a quick and easy ground beef casserole that’s pure comfort food. It makes the perfect meal for crazy weeknights.
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.
A Quick Look at Cowboy Cornbread Casserole
- ✅ Recipe Name: Cowboy Cornbread Casserole
- ⏲️ Ready In: 55 minutes – start to finish!
- 👨👨👦👦 Serves: Makes 8 hearty portions
- 🍽️ Calories: 464kcal
- 💪 Protein: 17g
- 🥣 Main Ingredients: Ground beef, Cream of chicken soup, diced tomatoes and green chilies, sour cream, shredded cheddar, Jiffy Corn Muffin Mix, Cream-style corn, eggs.
- 💯 Why You’ll Love It: It’s easy, convenient, and the best kind of comfort food!
Can we ever have enough delicious Jiffy cornbread cowboy casserole recipes? I think not.
These solid casseroles are made with ground beef in a 9×13 pan, baked hot and fresh in the oven. It’s my favorite answer for getting dinner on the table and the crew fed and happy.
It’s so satisfying, especially when you add the toppings. I bet you’ll have all the ingredients on hand in your fridge or pantry, similar to our Chicken Spaghetti with Rotel. Nothing fancy needed!
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Onions and red bell pepper: These add extra flavor and pretty color. You can use any type of onion and any color of sweet bell pepper
- Ground beef: We raise beef so that’s what we use in this dish, but feel free to substitute any ground meat for the ground beef, such as venison, bison, turkey, or chicken.
- Spices: Smoked paprika, garlic powder or granulated garlic, kosher salt, black pepper. You can substitute sweet paprika for the smoked paprika, if preferred.
- Cream of chicken soup: I always prefer Campbell’s brand for any cream soup, but use your favorite brand, as preferred. You can substitute cream of mushroom or even cream of celery for the cream of chicken soup, if needed.
- Diced tomatoes with green chilies: I prefer the mild version, but you can spice it up and use the hot variety, too.
- Shredded cheese: You can use any type of shredded cheese. We like cheddar or Colby Jack cheese.
- For the Cornbread Topping: Shredded cheddar, Jiffy Corn Muffin mixes, cream-style corn, milk, eggs. Sometimes I add a can of diced green chilies to the cornbread mixture, as well.
Step by Step Cowboy Cornbread Casserole Instructions
Preheat the oven to 325 degrees F. Grease a 9×13-inch baking dish and set aside.
Step 1: In a large, deep skillet over medium-high heat, add a quick swish of olive oil. When the oil is hot, add the diced onions and bell peppers to the pan, and cook for 2-3 minutes or until slightly softened.
Step 2: Add the ground beef to the skillet, along with the garlic powder, paprika, salt, and pepper. Crumble the ground beef, cooking until done throughout and no pink remains. Drain any fats that accumulate in the skillet.
Step 3: Stir in the cream of chicken soup, diced tomatoes and green chilies, sour cream, and 1 cup of the shredded cheese, gently combining until all the ingredients are incorporated; reserve.
Step 4: Meanwhile, in a large mixing bowl, add both boxes of Jiffy Corn Muffin mix, cream-style corn, milk, and eggs. Stir until just combined.
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Step 5: Spread the cornbread batter evenly over the bottom of the greased 9×13-inch pan. Now spoon the prepared ground beef mixture on top, but don’t mix it into the batter. Sprinkle the remaining 1/2 cup of cheese evenly over the top.
Step 6: Bake the casserole, uncovered, on the center oven rack for 40-45 minutes and fully cooked in the center. Let the casserole rest for 10 minutes before serving.
Serve the casserole with your favorite toppings, such as sour cream, salsa, chopped, cilantro, shredded cheese, sliced black olives, crushed tortilla chips, as desired.
My Recipe Tips
- If you prefer your cornbread crust a bit sweeter, just stir in a tablespoon or two of sugar to the batter.
- Need a little crunch? Serve this casserole topped with crushed tortilla chips or corn chips for some extra texture.
- If you want to make this casserole feed more people, add some cooked beans to the meat filling, such as pinto beans or chili beans. It will also add some good fiber! If you’re using canned beans, make sure to drain them well before adding.
- Assorted toppings can really dress up this casserole, too. It’s fun to let family or guests add the toppings themselves so they have a role in the meal. Chopped cilantro, chopped scallions, sour cream, chopped lettuce, salsa, and shredded cheese make nice toppings, but include what you like best!
Cowboy Cornbread Casserole FAQs
I like to reheat individual servings in the microwave, covered with a paper towel to prevent splatters. Usually 30-40 seconds or so on full powder, depending on the serving size you’re reheating.
Cowboy Cornbread Casserole keeps well in the fridge in an airtight container for up to 3 days.
Yes, leftovers can be frozen. Place in an airtight container and freeze for up to 6 months. Thaw and reheat in the microwave as directed above.
More Cornbread Recipes
Who doesn’t love cornbread? We use it on this Old Fashioned Corn Salad, 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.
Or make cornbread a whole meal with this Cheddar and Green Chili Sausage Cornbread, loaded with layers of moist, dense cornbread, melted cheddar, mild green chilies, and cooked crumbled sausage. Serve topped with sour cream and sliced scallions.
Or try this Cornbread Chicken Casserole that is loaded with gooey cheese, mushroom soup, banana pepper and sweet corn.
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Cowboy Cornbread Casserole
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Ingredients
- Olive oil or avocado oil, for sauteing the vegetables
- 1/2 medium yellow or white onion diced, may substitute 1/2 teaspoon onion powder
- 1/2 medium red bell pepper seeds and membranes removed, diced, optional
- 1 pound ground beef
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon smoked paprika may substitute sweet paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 10.5 ounce can Campbell’s Cream of Chicken Soup
- 10 ounce can diced tomatoes with green chilies such as Rotel, well drained
- 1/3 cup sour cream
- 1 1/2 cups shredded cheddar or Colby Jack cheese divided use
- 2 boxes boxes Jiffy Corn Muffin Mix 8.5 ounces each
- 14 ounce can cream-style corn
- 1/2 cup milk
- 2 large eggs beaten
Instructions
- Preheat the oven to 325 degrees F. Grease a 9 x 13 baking dish and set aside.
- In a large, deep heavy-bottomed skillet 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, or until softened a bit.Olive oil or avocado oil, for sauteing the vegetables , 1/2 medium yellow or white onion, 1/2 medium red bell pepper
- 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. Drain any fats that accumulate in the skillet.1 pound ground beef, 1/2 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, 1 teaspoon kosher salt
- Stir in the cream of chicken soup, drained diced tomatoes and green chilies, sour cream and 1 cup of the shredded cheese, gently combining until all ingredients are incorporated; reserve.10.5 ounce can Campbell’s Cream of Chicken Soup, 10 ounce can diced tomatoes with green chilies, 1/3 cup sour cream, 1 1/2 cups shredded cheddar or Colby Jack cheese
- Meanwhile, in a large mixing bowl, add both boxes of Jiffy corn muffin mix, the cream-style corn, milk and eggs; stir until just combined.2 boxes boxes Jiffy Corn Muffin Mix, 14 ounce can cream-style corn, 1/2 cup milk, 2 large eggs
- Spread the cornbread batter evenly across the bottom of the prepared 9×13-inch 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.
- Bake, uncovered, on the center oven rack, for 45-50 minutes and the center is set. Let rest for 10 minutes before serving.
- Serve the casserole with your favorite toppings, such as chopped cilantro, shredded cheese, sour cream, and salsa – use your favorites!
Notes
- If you prefer your cornbread crust a bit sweeter, just stir in a tablespoon or two of sugar to the batter.
- Need a little crunch? Serve this casserole topped with crushed tortilla chips or corn chips for some extra texture.
- If you want to make this casserole feed more people, add some cooked beans to the meat filling, such as pinto beans or chili beans. This will also add some good fiber! **If you’re using canned beans, make sure to drain them well before adding.
- Assorted toppings can really dress up this casserole, too. It’s fun to let family or guests add the toppings themselves so they have a role in the meal. Chopped cilantro, chopped scallions, sour cream, chopped lettuce, salsa, and shredded cheese make nice toppings, but include what you like best!
Nutrition
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
Could I use Albert’s cornmeal?
Hi Aleah –
Straight cornmeal isn’t the same as using Jiffy Cornbread Mix since it has additional ingredients added to make it complete for making it according to the box directions. I’ve never used just straight cornmeal in this recipe so I can’t advise as to what else you’d need to add to be successful – I’m sorry!
Chef Alli
My husband and daughter really liked this. It’s nothing fancy but has a good flavor
and is easy to make. Will definitely make again!
Hi Lea –
Thanks for letting me know you enjoyed this dish. I appreciate the 5 star rating, too!
Sincerely,
Chef Alli