Cowboy Cornbread Casserole
A delightful comfort casserole that layers savory meat, black beans, corn, and a cornbread topping, perfect for family gatherings.
Ingredients
Cornbread Base
- 1 box Jiffy Cornbread Mix Famous for its lightness and ease.
- 1 cup milk Dairy or plant-based milk is fine.
- 1 egg egg Room temperature works best.
Main Filling
- 1 can corn Use sweet corn for added sweetness.
- 1 can black beans Drained and rinsed; pinto beans can be used as a substitute.
- 1 pound ground beef or turkey Use grass-fed beef or organic ground turkey.
- 1 packet taco seasoning Can use homemade seasoning for a fresher taste.
- 1 cup salsa Medium heat salsa recommended.
- 1 cup shredded cheese Sharp cheddar is recommended for flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large skillet over medium heat, brown the ground beef or turkey. Drain any excess fat.
- Stir in the taco seasoning and salsa, simmer for about 5-7 minutes.
- Prepare the Jiffy Cornbread Mix according to package instructions, mixing in the egg and milk until smooth.
- Mix the drained corn, black beans, and half of the shredded cheese into the cornbread mixture.
- In a greased 9x13-inch baking dish, spread the meat mixture evenly across the bottom.
- Pour the cornbread mixture over the meat layer and sprinkle the remaining cheese on top.
Baking
- Bake in the preheated oven for 25-30 minutes, until the top is golden brown.
- Allow to cool for a few minutes before serving.
Notes
Feel free to customize with various ingredients. For leftovers, store in an airtight container for up to 4 days in the fridge or freeze for 2 months.