Description
Cornbread Cowboy Casserole is a hearty, one-pan comfort dish featuring a savory ground beef and black bean chili base topped with a creamy cornbread batter and melted pepper Jack cheese. This flavorful casserole combines classic Southwestern spices with a golden, fluffy cornbread topping baked to perfection, making it an easy and satisfying meal for any occasion.
Ingredients
Scale
Beef Mixture
- 1/4 cup plus 2 Tbsp. vegetable oil, divided
- 1 lb. 90/10 lean ground beef
- 1 medium-size (8 oz.) yellow onion, chopped (1 1/2 cups)
- 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 (from 1 [10-oz.] package)
Cornbread Topping
- 2 cups self-rising cornmeal mix (such as Martha White)
- 1 1/3 cups whole milk
- 1 large egg, lightly beaten
- 1/4 cup vegetable oil
- 8 oz. pepper Jack cheese, shredded (about 2 cups)
Instructions
- Cook beef and onion: Preheat oven to 450°F. Heat 2 tablespoons of the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add ground beef, chopped onion, kosher salt, and black pepper. Cook, stirring occasionally and breaking up the beef with a wooden spoon, until the beef is browned and the onions have softened, about 6 minutes.
- Add seasonings: Stir in tomato paste, minced garlic, chili powder, and ground cumin. Cook, stirring often, until the mixture is fragrant and well incorporated, about 1 minute.
- Add stock, beans, and tomatoes: Pour in chicken stock, add drained and rinsed black beans, and undrained diced tomatoes. Stir until all ingredients are well combined.
- Cook chili mixture and add corn: Bring the mixture to a boil over medium-high heat. Continue cooking, stirring occasionally, until the liquid slightly thickens and reduces, about 5 minutes. Stir in the frozen corn and remove the skillet from heat.
- Make cornbread mixture: In a separate bowl, whisk together self-rising cornmeal mix, whole milk, lightly beaten egg, and the remaining 1/4 cup vegetable oil until smooth and combined.
- Sprinkle cheese on chili: Evenly distribute shredded pepper Jack cheese over the beef and chili mixture in the skillet.
- Add cornbread mixture to casserole: Pour the prepared cornbread batter evenly over the layer of cheese, gently spreading if necessary to cover.
- Bake: Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the cornbread topping is golden brown. Remove from oven and serve immediately.
Notes
- Use a 12-inch cast-iron skillet for best results; it goes from stovetop to oven seamlessly.
- Make sure to use self-rising cornmeal mix to ensure the cornbread topping rises properly.
- Adjust chili powder and cumin amounts to taste if you prefer a milder or spicier casserole.
- Let the casserole rest a few minutes before serving to allow it to set slightly for easier slicing.
- This casserole can be made ahead up to the step before baking and refrigerated for up to 24 hours; bake when ready.
Nutrition
- Serving Size: 1/6 of casserole (about 1 1/2 cups)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 29 g
- Cholesterol: 70 mg
