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Easy One-Pan Cowboy Cornbread Casserole

A close-up slice of cowboy cornbread casserole with a cheesy, browned top layer over seasoned ground beef.
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Make this hearty Cowboy Cornbread Casserole for a satisfying, comforting meal. This recipe uses ground beef, corn, and a simple cornbread topping for a family favorite dinner.

Ingredients

Scale
  • 1 pound ground beef
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (10.75 ounces) cream of mushroom soup
  • 1 cup shredded cheddar cheese, divided
  • 1 box (8.5 ounces) cornbread mix (prepared according to package directions)
  • Salt and pepper to taste
  • Paprika for seasoning

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Brown the ground beef in a skillet over medium heat. Drain off any excess grease.
  3. In a large bowl, combine the cooked ground beef, drained corn, cream of mushroom soup, salt, pepper, and half of the shredded cheddar cheese. Mix these ingredients well.
  4. Spread the beef mixture evenly into the prepared baking dish.
  5. Prepare the cornbread mix according to the package directions. Pour the batter directly over the beef mixture in the dish.
  6. Sprinkle the remaining half of the shredded cheddar cheese over the cornbread batter. Dust lightly with paprika.
  7. Bake for 25 to 30 minutes, or until the cornbread topping is golden brown and cooked through.
  8. Let the casserole rest for 5 minutes before you cut and serve it.

Notes

  • For a Tex-Mex twist, add half a can of drained black beans and 1/2 cup of drained Rotel tomatoes with green chilies to the beef mixture.
  • If you prefer a sweeter cornbread, use a sweet cornbread mix instead of a standard one.
  • This casserole reheats well in the microwave or oven the next day.

Nutrition

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