Dinner

Easy Cowboy Cornbread Recipe

ByHugo Harnd October 15, 2025October 15, 2025

Introduction

Easy Cowboy Cornbread is a hearty and comforting casserole that combines seasoned ground beef, beans, corn, and a cheesy cornbread topping. Perfect for weeknight dinners, it’s simple to make and full of bold flavors that the whole family will enjoy.

A close-up image of a white rectangular baking dish filled with a layered casserole. The top layer is a smooth, slightly golden yellow cornbread crust sprinkled with small green herbs. Below it, a thick filling of cooked ground beef mixed with red kidney beans, yellow corn kernels, and diced onions can be seen. This bottom layer looks moist and rich, with a reddish-brown sauce binding the ingredients. A silver spoon is scooping out a portion from the dish, showing both layers clearly. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds lean ground beef
14 ounce can canned corn, drained
14.5 ounce can canned kidney beans, drained
2 cups salsa
1 ounce packet taco seasoning
1 cup water
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 ½ cups shredded cheese (Colby Jack recommended)
8.5 ounce box Jiffy corn muffin mix
8.25 ounce can creamed corn
2 tablespoons milk
¼ cup sour cream

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess grease.
Step 3: Add the drained corn, kidney beans, salsa, taco seasoning, water, salt, black pepper, and garlic powder to the beef. Stir well to combine all ingredients.
Step 4: Pour the beef mixture into a 9×13 inch baking dish that has been sprayed with nonstick spray. Sprinkle the shredded cheese evenly over the top.
Step 5: In a medium bowl, mix together the corn muffin mix, creamed corn, milk, and sour cream until a thick batter forms.
Step 6: Spoon the cornbread batter evenly over the beef and cheese layer in the baking dish.
Step 7: Bake for 35 to 40 minutes, or until the cornbread topping is cooked through and golden brown.

Tips & Variations

Add chopped jalapeños or a dash of cayenne pepper for extra heat.
Use sharp cheddar or pepper jack cheese for a different flavor profile.
Substitute black beans for kidney beans for a milder taste.
For a lighter option, swap sour cream with Greek yogurt.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until heated through.

How to Serve

A close-up view of a layered dish on a white plate, with the bottom layer consisting of cooked ground meat mixed with red kidney beans and yellow corn, creating a rich brown and purple textured base. On top of this, there is a thick, golden-yellow cornbread layer with a slightly crumbly surface. Above the cornbread is a generous dollop of smooth, white sour cream. The dish is garnished with small chunks of green avocado, a halved red cherry tomato placed in the center, and tiny green herb pieces scattered around. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the casserole a day in advance. Keep it covered in the refrigerator and bake just before serving, adding a few extra minutes to the cooking time if needed.

Can I freeze leftover Cowboy Cornbread?

Yes, this dish freezes well. Wrap leftovers tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.