Description
Make this hearty Cowboy Cornbread Casserole when you need a quick, budget-friendly, one-pan family meal. This recipe uses Jiffy Mix for a fast, comforting topping over seasoned beef and vegetables.
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) Jiffy Corn Muffin Mix (prepared according to package directions)
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the ground beef until it is fully browned. Drain off any excess grease.
- Stir the drained corn, cream of mushroom soup, chili powder, salt, pepper, and paprika into the cooked ground beef mixture. Cook for 3 to 5 minutes until heated through.
- Spread the beef mixture evenly into the bottom of your prepared baking dish. Sprinkle half of the shredded cheddar cheese over the beef layer.
- Prepare the Jiffy Corn Muffin Mix according to the package directions. This usually involves adding an egg and milk.
- Pour the prepared cornbread batter evenly over the beef and cheese layer in the baking dish.
- Bake for 25 to 30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Remove the casserole from the oven and immediately sprinkle the remaining half of the cheddar cheese over the hot cornbread topping. Let it sit for 5 minutes to melt before serving.
Notes
- For a Tex-Mex flavor boost, substitute the cream of mushroom soup with one can of drained Rotel diced tomatoes and green chilies.
- You can prepare this casserole ahead of time. Assemble everything except the cornbread topping, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking straight from the refrigerator.
- This recipe freezes well. Cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating at 350 degrees Fahrenheit until hot throughout.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 750
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
- Cholesterol: 75