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Cowboy Cornbread Casserole

Cowboy cornbread casserole layers seasoned ground beef, pinto beans, and corn beneath a golden homemade cornbread topping. Baked in a 9x13-inch dish, it pairs a hearty savory filling with a tender, lightly sweet crust.
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Prep Time 15 minutes
Cook Time 43 minutes
resting 10 minutes
Total Time 1 hour 8 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp neutral oil divided
  • 1 yellow onion medium, diced
  • 1.5 lb ground beef 85% lean
  • 1 packet (1 oz) taco seasoning
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 cup cheddar cheese shredded
For the cornbread topping
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 cup whole milk
  • 1 egg large
  • 0.25 cup unsalted butter melted and cooled slightly

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the filling
  1. Heat the oven to 400°F.
  2. Brush a 9x13-inch baking dish with 1 teaspoon of the oil.
  3. Heat the remaining 2 teaspoons oil in a 12-inch skillet over medium heat.
  4. Add the onion and cook for 3 to 4 minutes until softened.
  5. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  6. Drain excess fat.
  7. Stir in the taco seasoning, tomato sauce, beans, and corn, then simmer for 5 minutes until hot and slightly thickened.
  8. Stir in the cheddar.
  9. Spread the filling in the prepared baking dish.
Make the cornbread topping
  1. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  2. Add the milk, egg, and melted butter, and stir just until no dry patches remain.
Assemble and bake
  1. Spoon the batter evenly over the filling.
  2. Spread it gently to the edges.
  3. Bake for 25 to 30 minutes until the cornbread is golden and a toothpick inserted in the center comes out clean.
  4. Rest for 10 minutes before serving.

Notes

For an even topping, spoon the batter over the filling and gently spread it to the edges. Store covered in the refrigerator for up to 4 days; freeze leftovers for up to 3 months. For a dairy-free variation, use unsweetened plant milk, dairy-free butter, and dairy-free cheddar.