Ah, the wild west of comfort food—the Cowboy Cornbread Casserole. Picture this: it’s like a rodeo for your taste buds, where sweet corn and savory beef dance the two-step under a blanket of golden cornbread. My neighbor swears it’s her secret weapon against the chill of winter evenings, though I reckon it’s just as fitting for a lazy Sunday afternoon.
Steps
- Preheat your oven to 375°F. If using a Dutch oven, proceed with the recipe. Otherwise, prepare a baking dish by spraying it with non-stick cooking spray and set it aside.
- In a large skillet over medium heat, cook the diced onions, red bell pepper, and ground beef for 5-6 minutes until the beef browns and the vegetables soften. Add garlic and cook for an additional minute, then drain excess fat and remove from heat.
- Stir in the Rotel tomatoes, pinto beans, corn, and taco seasoning into the beef mixture and spread it evenly into your prepared baking dish or Dutch oven.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt for the cornbread topping. In another bowl, mix milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and combine gently, then fold in the shredded cheddar cheese.
- Spoon the cornbread batter over the beef mixture, ensuring it covers the entire surface.
- Bake for 25-30 minutes, or until a toothpick inserted into the cornbread comes out clean and the top is golden brown. Garnish with cilantro and serve with optional toppings like sour cream or salsa.
Ingredients
- 1 ? pounds lean ground beef
- 15.25 ounces canned corn
- 15.5 ounces canned pinto beans
- 10 ounces can Rotel tomatoes
- 1 cup yellow onion, diced
- 1 cup red bell pepper, diced
- 1 clove garlic, minced
- 1 ounce taco seasoning
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 5 tablespoons unsalted butter, melted
- 1 cup shredded cheddar cheese
- Cilantro
- Sour cream
- Salsa
- Avocado
- Green onions
- Jalapeño peppers
Nutritional Values
Calories: 4232 kcal | Carbohydrates: 456 g | Protein: 240 g | Fat: 160 g | Saturated Fat: 80 g | Polyunsaturated Fat: 16 g | Monounsaturated Fat: 48 g | Trans Fat: 8 g | Cholesterol: 1040 mg | Sodium: 9200 mg | Potassium: 6160 mg | Fiber: 56 g | Sugar: 96 g | Vitamin A: 11480 IU | Vitamin C: 256 mg | Calcium: 2320 mg | Iron: 40 mg
FAQ
- Can this casserole be prepared ahead of time?
- Yes, you can assemble the casserole in advance. Simply cover it with foil and keep it in the fridge until you’re ready to bake. This makes it a great choice for meal prepping.
- What toppings work well with Cornbread Cowboy Casserole?
- You can enhance this dish with toppings such as pico de gallo, green onions, olives, avocado, guacamole, jalapeños, cilantro, or sour cream. A drizzle of barbecue sauce can also add extra flavor.
- How should leftovers be stored?
- Store any leftover casserole in an airtight container in the refrigerator where it will stay fresh for up to three days.
- Is it possible to freeze this casserole?
- Absolutely! Once cooled, place the casserole in an airtight container and freeze it for up to three months. For reheating, cover and bake in a 375°F oven until warmed through.
- How can I make this dish vegetarian?
- To make a vegetarian version, simply replace the ground beef with additional beans or vegetables of your choice.
Tips
- Prepare in Advance: You can assemble the casserole ahead of time and store it in the fridge. This makes it a convenient option for meal planning, allowing you to simply bake it when you’re ready to enjoy.
- Customize the Spice Level: Adjust the spiciness to your liking by varying the amount of taco seasoning or adding chili powder. For an extra kick, incorporate chopped jalapeños into the cornbread mixture.
- Use a Boxed Cornbread Mix: To save time, consider using a pre-packaged cornbread mix, such as Jiffy, for the topping instead of making it from scratch.
- Experiment with Different Beans: Try using different types of beans like black beans or kidney beans for a change in flavor. You might also consider using seasoned baked beans for added spice and complexity.
Equipment
- Dutch Oven – A versatile cooking pot with a tight-fitting lid, used here for both stovetop and oven cooking.
- Large Skillet – A wide, flat-bottomed pan used for cooking on the stovetop.
- Baking Dish – An oven-safe dish used for baking the casserole if not using a Dutch oven.
- Whisk – A kitchen utensil used for mixing ingredients smoothly.
- Mixing Bowls – Various sizes for preparing different components of the recipe.
