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Hearty Cowboy Cornbread Casserole Recipe That Wins Every Time - Featured Image

Hearty Cowboy Cornbread Casserole Recipe That Wins Every Time

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Learn how to make delicious Cowboy Cornbread Casserole. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or whole wheat for a nuttier flavour)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (whole or buttermilk for extra tang)
  • 2 large eggs
  • 1/4 cup melted unsalted butter (plus extra for greasing)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) sweet corn kernels, drained
  • 1 cup cooked ground beef or shredded chicken (optional, for added protein)
  • 1 cup shredded sharp cheddar cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for a gentle kick)
  • Freshly ground black pepper, to taste
  • Chopped fresh coriander or parsley for garnish (optional)

Substitution suggestions: For a vegetarian version, skip the meat and add extra beans or roasted vegetables like peppers and zucchini. You can swap cheddar for a milder cheese like Monterey Jack or even a smoky gouda for a different twist. Greek yogurt can replace some of the butter for a lighter cornbread topping.

Instructions

  1. Preheat your oven to 375°F (190°C) and generously butter a 9×9-inch baking dish. This helps the cornbread crust release easily and adds a subtle richness.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. I always sift these dry ingredients to keep the cornbread light and fluffy, just like my mum taught me.
  3. In a separate bowl, beat the eggs with the milk and melted butter until well combined. Pour this wet mixture into the dry ingredients and stir gently until just mixed—overmixing can toughen the cornbread.
  4. Fold in half of the shredded cheddar cheese, then set the batter aside.
  5. In a skillet over medium heat, sauté the chopped onion in a little butter or oil until translucent, about 5 minutes. Add the garlic, smoked paprika, cumin, cayenne, and black pepper, cooking for another minute until fragrant. This step always fills my kitchen with the most comforting aromas, reminiscent of Sunday roasts and cosy gatherings.
  6. Add the ground beef or shredded chicken (if using) to the skillet and cook until browned and cooked through. Stir in the black beans and corn, mixing well to combine all those lovely flavours.
  7. Transfer the meat and bean mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining shredded cheese over the top.
  8. Carefully spoon the cornbread batter over the meat and cheese layer, smoothing it gently with the back of a spoon or spatula. The batter will bake into a golden, slightly crisp crust that seals all those flavours inside.
  9. Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the cornbread comes out clean.
  10. Remove from the oven and let the casserole rest for 10 minutes before serving. This pause lets the layers set, making it easier to serve and taste every layer in its glory.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://deliciouslovers.com/cowboy-cornbread-casserole/