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Cornbread Cowboy Casserole

Cornbread Cowboy Casserole

Cornbread Cowboy Casserole

Cornbread Cowboy Casserole


1/4 cup, plus 2 tbsp. vegetable oil, divided

1 lb lean ground beef

1 medium-size yellow onion, chopped

1 3/4 tsp. kosher salt

1/2 tsp. black pepper

3 tbsp. tomato paste

1 tbsp. minced garlic (from 3 large garlic cloves)

2 tsp. chili powder

3/4 tsp. ground cumin

2 cups chicken stock

1 (15-oz.) can black beans, drained and rinsed

1 (14.5-oz.) can diced tomatoes, undrained

1 cup frozen corn

2 cups self-rising cornmeal mix

1 1/3 cups milk

1 egg, lightly beaten

2 cups pepper jack cheese, shredded


Preheat oven to 450°F. Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium-high. Add beef, onion, salt, and pepper; cook, stirring occasionally and crumbling beef with a wooden spoon, until beef is browned and onions have softened, about 6 minutes.

Add tomato paste, garlic, chili powder, and cumin; cook, stirring often, until fragrant and fully incorporated, about 1 minute.

Stir in chicken stock, black beans, and tomatoes until well combined

Bring to a boil over medium-high; cook, stirring occasionally, until liquid just slightly thickens and reduces, about 5 minutes. Stir in frozen corn, and remove from heat.

Whisk together cornmeal mix, milk, egg, and remaining 1/4 cup oil until smooth and combined.

Sprinkle pepper Jack evenly over beef mixture in skillet.

Pour cornbread batter evenly over pepper Jack.

Bake in preheated oven until cornbread is golden brown, 20 to 25 minutes. Serve immediately.

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