Cowboy Corn Casserole
Cowboy corn casserole bakes a seasoned beef, pinto bean, and corn filling beneath one continuous layer of golden cornbread. The 10-inch cast-iron skillet goes from stovetop to oven and then to the table, with the cheddar tucked into the filling rather than scattered over the top.
The key is to keep the filling moist but not watery. Drain the canned vegetables and simmer the filling briefly before spooning on the separately mixed cornbread batter. Bake until the center is set; the time can shift with the depth of the skillet and the cornbread mix.
Ingredients for Cowboy Corn Casserole
- 1 lb lean ground beef (450g)
- 1 small yellow onion, diced (110g)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup canned corn, drained (165g)
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 1/2 teaspoon kosher salt, or to taste
- 1 cup shredded cheddar cheese (115g)
- 1 package cornbread mix (about 8.5 oz/240g)
- Egg and milk as directed on the cornbread mix package; an 8.5 oz Jiffy-style mix commonly calls for 1 large egg and 1/3 cup milk
Follow the directions for your particular cornbread mix if its egg or milk amounts differ.
How to Make Cowboy Corn Casserole
- Preheat and prep: Heat the oven to 375°F (190°C). Dice the onion, drain and rinse the beans, and drain the corn and tomatoes with green chiles.
- Brown the beef: Cook the beef and onion in a 10-inch oven-safe cast-iron skillet over medium to medium-high heat for 7–9 minutes, breaking the beef into crumbles. When the beef is browned with no visible pink and the onion is soft, carefully drain off excess fat.
- Simmer the filling: Stir in the chili powder, cumin, garlic powder, salt, beans, corn, and tomatoes with green chiles. Simmer uncovered over medium-low heat for 4–6 minutes, stirring occasionally. The filling should be hot and spoonable, with no pool of liquid around the edge. Fold in the cheddar until melted.
- Mix the cornbread: In a bowl, prepare the mix with the egg and milk amounts listed on its package. Stir just until combined; a few small lumps are fine.
- Cover the filling: Remove the skillet from the heat. Spoon the batter in dollops across the filling, then gently spread them together into a continuous layer. Do not press the batter down or stir it into the filling.
- Bake: Bake uncovered for an estimated 25–30 minutes, beginning to check at 22 minutes. The top should be golden and set in the center, a toothpick inserted into the cornbread should come out clean or with a few dry crumbs, and the filling should bubble at the edges. If the top browns before the center sets, tent it loosely with foil and continue baking.
- Rest: Let the casserole stand for 10 minutes before scooping so the filling can settle. Keep an oven mitt on the cast-iron handle; it remains hot after baking.
Why the Cornbread Center May Need More Time
Liquid pooling in the filling can leave the cornbread wet where the layers meet. Drain the corn and tomatoes well, but simmer only until the filling is saucy rather than dry. A smaller or deeper skillet, a different oven, or another cornbread mix may also lengthen the bake. Check the center with a toothpick instead of relying on the clock alone.
If cast iron is unavailable, transfer the hot filling to a 9-inch square oven-safe baking dish before adding the batter. The different dish may change the bake time, so use the same center-set and toothpick cues.
Cowboy Corn Casserole Variations
- Spicier filling: Cook 1 diced small jalapeño with the onion, or use a spicier canned tomatoes-with-green-chiles product.
- Ground turkey or chicken: Use it in place of the beef and cook until no longer pink. Add a little oil if the skillet is dry and the meat begins to stick.
Serving, Storage, and Reheating
Serve hot from the skillet. Offer sour cream or sliced green onion at the table if desired, leaving the whole cornbread top uncovered.
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven until hot throughout, or warm individual portions in the microwave.
To make the filling ahead, refrigerate it and reheat until hot before adding freshly mixed cornbread batter and baking. For longer storage, cool the baked casserole completely, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating; the cornbread may be softer after thawing.
Nutrition
Approximate nutrition per serving, based on 1/6 of the casserole: 475 calories, 29g protein, 19g fat, and 42g carbohydrates. Approximate values per 100g: 175 calories, 11g protein, 7g fat, and 16g carbohydrates. Values vary with the beef, cheese, canned ingredients, and cornbread mix used.
Equipment
- 10-inch oven-safe cast-iron skillet
- Mixing bowl
- Toothpick
Ingredients
For the filling
- 1 lb lean ground beef (450 g)
- 1 small yellow onion, diced (110 g)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup canned corn, drained (165 g)
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 1/2 teaspoon kosher salt, or to taste
- 1 cup shredded cheddar cheese (115 g)
For the cornbread topping
- 1 package cornbread mix (about 8.5 oz/240 g)
- Egg and milk as directed on the package; an 8.5 oz Jiffy-style mix commonly calls for 1 large egg and 1/3 cup milk
Instructions
- Preheat the oven to 375°F (190°C). Dice the onion, drain and rinse the beans, and drain the corn and tomatoes with green chiles.
- Cook the ground beef and onion in a 10-inch oven-safe cast-iron skillet over medium to medium-high heat for 7–9 minutes, breaking the beef into crumbles, until browned and the onion is soft. Carefully drain excess fat.
- Stir in the chili powder, cumin, garlic powder, salt, beans, corn, and tomatoes with green chiles. Simmer uncovered over medium-low heat for 4–6 minutes, stirring occasionally, until hot and spoonable with no pool of liquid around the edge.
- Fold in the cheddar until melted.
- Prepare the cornbread mix in a bowl with the egg and milk amounts specified on the package. Stir just until combined; a few small lumps are fine.
- Remove the skillet from the heat. Spoon the batter in dollops across the filling, then gently spread into one continuous layer without pressing it down or stirring it into the filling.
- Bake uncovered for an estimated 25–30 minutes, beginning to check at 22 minutes. Bake until the top is golden and set in the center, a toothpick inserted into the cornbread comes out clean or with a few dry crumbs, and the filling bubbles at the edges. If the top browns before the center sets, tent loosely with foil and continue baking.
- Let the casserole rest for 10 minutes before serving. Keep an oven mitt on the cast-iron handle because it remains hot.
Tips
- Drain the canned vegetables well to help keep the cornbread from turning wet where it meets the filling.
- Simmer the filling until saucy but not watery before adding the batter.
- Use a toothpick to check the center rather than relying on the baking time alone.
- If you do not have cast iron, transfer the hot filling to a 9-inch square oven-safe dish before adding the batter; check doneness using the same cues.
Variations
- Spicier Filling: Cook 1 diced small jalapeño with the onion, or use a spicier canned tomatoes-with-green-chiles product.
- Ground Turkey or Chicken: Replace the beef with ground turkey or chicken and cook until no longer pink. Add a little oil if the skillet is dry and the meat begins to stick.