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Cowboy cornbread casserole with seasoned ground beef, beans, and golden cornbread topping in a cast iron skillet

Cowboy Cornbread Casserole

Seasoned ground beef and baked beans simmered into a thick, saucy filling, layered with sharp cheddar and topped with a golden Jiffy cornbread crust baked until set and bubbly. A hearty, easy one-dish dinner with bold flavor and minimal cleanup that reheats perfectly the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 492
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef, 80/20
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) baked beans, do not drain Bush's Original recommended
  • 1 can (10 oz) diced tomatoes with green chiles, drained
  • 1 tbsp Worcestershire sauce
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1.5 cups shredded sharp cheddar cheese, divided
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 large egg for cornbread batter
  • 1/3 cup whole milk or buttermilk
  • 1/4 cup sour cream optional, for richer cornbread
  • 1/2 cup canned corn, drained optional

Equipment

  • Large skillet
  • 9x13 Baking Dish
  • Mixing Bowl
  • Wooden spoon or silicone spatula

Method
 

  1. Preheat oven to 375°F. Grease a 9x13 baking dish.
  2. Brown ground beef in a large skillet over medium-high heat, undisturbed 3 minutes, then break apart and cook fully. Drain most fat, leaving 1 tablespoon.
  3. Cook onion and bell pepper 4 to 5 minutes until soft. Add garlic and cook 1 minute. Stir in baked beans, tomatoes, Worcestershire, and spices. Simmer 6 to 8 minutes until thick. Season with salt and pepper.
  4. Transfer filling to baking dish. Top with 1 cup cheddar.
  5. Mix Jiffy, egg, milk, and sour cream until just combined with small lumps. Fold in corn if using. Spread batter over filling to the edges. Top with remaining cheddar.
  6. Bake uncovered at 375°F for 25 to 30 minutes until cornbread is golden and a toothpick comes out clean. Rest 5 minutes before serving.

Notes

  • Simmer the filling until thick before transferring to the baking dish - watery filling steams the cornbread from below and leaves it gummy and underdone.
  • Do not overmix the cornbread batter - small lumps are fine and produce a more tender topping.
  • Brown beef undisturbed for 3 minutes first to develop flavor before breaking apart.
  • Rest casserole 5 full minutes before scooping so the cornbread sets and portions lift cleanly.
  • Store refrigerated up to 4 days. Reheat covered with foil at 325°F for 15 to 18 minutes to keep cornbread from drying out.