Description
Cowboy Cornbread Casserole with Jiffy Mix is a hearty, family-friendly comfort dish layered with seasoned ground beef, beans, corn, tomatoes, and melted cheese, all topped with a golden, fluffy cornbread crust. This one-pan meal delivers bold Tex-Mex flavor with minimal prep, making it perfect for busy weeknights or casual gatherings. The slightly sweet cornbread balances the savory filling beautifully, creating a satisfying bite every time.
Ingredients
Scale
For the Filling
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies
- 1 packet (1 oz) taco seasoning
- 1 cup shredded cheddar cheese
For the Cornbread Topping
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1/3 cup milk
- 1 large egg
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the Beef: In a large skillet over medium heat, cook ground beef until browned. Drain excess grease.
- Add Aromatics: Stir in diced onion and garlic. Cook for 2–3 minutes until softened.
- Combine Filling: Add corn, black beans, diced tomatoes, and taco seasoning. Stir well and simmer for 5 minutes.
- Assemble Base: Transfer the beef mixture evenly into the prepared baking dish. Sprinkle shredded cheddar cheese over the top.
- Prepare Cornbread: In a bowl, mix Jiffy corn muffin mix, milk, and egg until just combined. Do not overmix.
- Top the Casserole: Spread cornbread batter evenly over the meat mixture.
- Bake: Bake for 25–30 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Rest & Serve: Let the casserole rest for 10 minutes before slicing and serving.
Notes
- Drain canned ingredients thoroughly to prevent a soggy base.
- For extra spice, add chopped jalapeños or hot sauce.
- Ground turkey can replace beef for a leaner option.
- Allow casserole to cool slightly before cutting for cleaner slices.