Cowboy Cornbread Casserole is a comforting, flavor-packed one dish meal made with BBQ beef, black beans, corn, and a cheesy cornbread topping baked until golden and crisp. It's an easy weeknight dinner that brings together sweet, smoky, and savory flavors in every bite.
I am a huge fan of cornbread and chili and I also love a good hearty casserole. This recipe is inspired by my love of those three elements along with my love of all things sweet and savory made into a complete, cozy meal.
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Why You'll Love Cowboy Cornbread Casserole
It's a full meal in one dish: protein, veggies, and cornbread all in one!
Loaded with flavor: a smoky BBQ base, a kick of jalapeno, and cooey cheddar in every bite.
Easily adaptable: you can tweak the spice, switch out the beans, or use what's in your pantry.
Ingredient Substitutions
- Ground turkey or chicken instead of beef for a leaner option.
- Pinto or red kidney beans in place of black beans.
- Frozen corn can be used in place of canned corn.
Recipe Variations
- Add bacon to the beef mixture for extra smoky flavor.
- Top with pickled jalapenos before baking for extra tang and heat.
- Use pepper jack cheese in the cornbread mix for even more spice.
Top Tips
- Let the beef mixture cool slightly before topping with the cornbread mix so the batter sets properly.
- Don't over mix the cornbread batter - stir just until combined.
- Shred your own cheese for best melt and texture (pre-shredded often has anti-caking agents).
Storage and Reheating
Let leftovers cool completely. Cover and refrigerate for up to 4 days. Can be frozen up to 2 months. To reheat, warm thawed casserole in the oven at 325 degrees F until warmed through.
Serve With...
This Cowboy Cornbread Casserole is hearty on it's own, but even better when paired with my Amish Broccoli Cauliflower Salad or Homemade Coleslaw.
More Hearty Casserole Recipes
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Cowboy Cornbread Casserole
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Ingredients
- 1¼ pound lean ground beef
- ½ cup diced onion
- ½ cup diced red pepper
- 1 medium jalapeno , diced
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ cup barbecue sauce
- 15 ounces canned black beans , drained and rinsed
- 15 ounces canned corn , drained
- 2 teaspoons gochujang paste
- 8½ ounces jiffy cornbread mix
- 1 large egg
- ⅓ cup milk
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Coat a casserole dish with cooking spray and set aside.
- In a large skillet over medium-high heat, cook the ground beef, onion, peppers, garlic, and salt for 7 minutes, until beef has browned and vegetables are softened.
- Stir in the barbecue sauce, then add the barbecue sauce, guochuang paste (if using), corn, and black beans.
- Pour meat mixture to the bottom of the prepared baking dish and evenly spread it out to cover the bottom of the pan. Set aside.
- In a medium bowl, whisk together the cornbread mix, egg, and milk until combined. Stir in the shredded cheese.
- Pour the cornbread mixture over top of the meat mixture and using the back of a large spoon, spread the cornbread mixture over the meat layer.
- Bake casserole for 50 minutes, or until cornbread topping is baked through and a toothpick inserted into the center of the cornbread topping comes out clean.
Pauline Gudas says
There appears to be a step or two missing. When do you add the V, BBQ sauce, black beans and corn
Shelby Law Ruttan says
Thanks for bringing this to my attention, the post and recipe card have been updated.