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The Ultimate Easy Cowboy Cornbread Casserole (Using Jiffy Mix for Busy Weeknights)

A close-up of a hearty slice of cowboy cornbread casserole topped with savory meat filling and melted cheddar cheese.
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Create a hearty, comforting Cowboy Cornbread Casserole that is simple enough for busy weeknights. This one-dish meal uses ground beef, corn, and a Jiffy cornbread mix shortcut for maximum flavor with minimal effort.

Ingredients

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  • 1 pound ground beef
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (10 ounces) diced tomatoes with green chilies (Rotel), undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 box (8.5 ounces) cornbread mix (like Jiffy)
  • Ingredients listed on the cornbread mix box (usually milk and eggs)
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the ground beef until it is fully browned. Drain off any excess grease.
  3. Stir the drained black beans, drained corn, diced tomatoes with green chilies (with liquid), chili powder, cumin, salt, and pepper into the cooked ground beef. Heat the mixture through for about 5 minutes. Spread this beef mixture evenly into the bottom of your prepared baking dish.
  4. Prepare the cornbread batter according to the package directions, using the liquid and eggs specified on the box. Stir half of the shredded cheddar cheese into the prepared cornbread batter.
  5. Pour the cornbread batter evenly over the beef mixture in the baking dish. Sprinkle the remaining half cup of shredded cheddar cheese over the top of the cornbread batter.
  6. Bake for 25 to 30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. Let the casserole rest for 5 minutes before you cut and serve it.

Notes

  • For a Tex-Mex twist, add 1/2 cup of chopped onion with the ground beef and increase the chili powder to 1 1/2 teaspoons.
  • If you prefer a richer topping, substitute the milk in the cornbread mix with buttermilk.
  • You can make this casserole ahead of time. Assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add about 10 extra minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://cookingbyjade.com/cowboy-cornbread-casserole-recipe/