Oh, the comfort of a hearty meal that feels like a warm hug—this Easy Cowboy Cornbread Casserole is just that. Imagine the rich aroma wafting through your kitchen, a blend of savory and slightly sweet, like a sunset over a Texas prairie. I stumbled upon this gem during a road trip last summer, and it’s been a go-to ever since—perfect for those days when you crave simplicity with a dash of nostalgia.
Steps
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. Set aside.
- In a large skillet over medium heat, cook the ground beef with diced onion, salt, and pepper until the meat is fully browned. Drain any excess grease.
- Incorporate the frozen corn, salsa, and drained beans into the beef mixture, stirring to combine. Spread this mixture evenly into the prepared baking dish.
- In a separate bowl, combine the dry ingredients for the cornbread: cornmeal, flour, sugar, baking powder, and salt. Create a well in the center.
- Add the wet ingredients—oil, eggs, and milk—into the well and whisk until just combined, being careful not to overmix.
- Sprinkle the shredded cheese evenly over the beef mixture in the baking dish.
- Pour the cornbread batter over the cheese layer, spreading it evenly to cover the entire dish.
- Bake in the preheated oven for 40-45 minutes until the cornbread is cooked through. A toothpick inserted into the center should come out clean.
- Allow the casserole to cool for 5-10 minutes before serving. Enjoy the hearty flavors of this comforting dish.
Ingredients
- 1 ½ to 2 pounds ground beef or ground turkey
- ½ cup diced yellow onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen corn kernels
- 1 ½ cups salsa, store-bought or homemade
- 1 (15-ounce) can black, pinto, or white beans, rinsed and drained
- 1 to 2 cups shredded cheddar cheese
- ½ cup (85 g) cornmeal
- 1 ½ cups (213 g) flour
- ? cup (71 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ? cup oil
- 2 large eggs
- 1 ¼ cups milk
Nutritional Values
Calories: 3816kcal | Carbohydrates: 344g | Protein: 232g | Fat: 168g | Saturated Fat: 48g | Cholesterol: 880mg | Sodium: 9096mg | Fiber: 24g | Sugar: 112g
FAQ
- What type of beans can I use in Cowboy Dinner?
- While pinto beans are a favorite for this recipe, you can also use black, kidney, or white beans depending on your preference.
- How should I choose the salsa for the beef and bean filling?
- It’s important to pick a salsa you enjoy, as it significantly influences the flavor of the beef and bean mixture.
- What is the key to making the cornbread topping light and fluffy?
- To achieve a light and fluffy texture, mix the cornbread batter just until combined. Avoid over-mixing to prevent a dense result.
- Can I make the filling saucier, and if so, how?
- Yes, if you prefer a saucier filling, you can add a cup or two of crushed tomatoes or tomato sauce. Remember to season it with salt, pepper, and other spices to taste.
- Is this recipe suitable for outdoor cooking, like camping?
- Absolutely! This cowboy dinner can be easily adapted for a Dutch oven, making it a great option for a camping meal with its rustic, chuckwagon-inspired flavors.
Tips
- Select a salsa that you love, as it will significantly impact the flavor of the beef and bean mixture.
- Avoid over-mixing the cornbread batter to ensure it remains light and fluffy when baked.
- Consider adding 1-2 cups of crushed tomatoes or tomato sauce if you prefer a saucier filling, and adjust the seasoning accordingly.
- Don’t skip the cheese layer, as it adds a delightful salty taste and creamy texture between the filling and cornbread.
Equipment
- 12-inch Skillet – A large skillet for cooking the beef and onion mixture.
- 9X13-inch Baking Pan – A baking dish for assembling and baking the casserole.
- Mixing Bowls – For mixing the cornbread batter and other ingredients.
- Whisk – To mix the cornbread batter.
- Measuring Cups and Spoons – For accurately measuring ingredients like flour, sugar, and baking powder.
