Print

Smokehouse Cowboy Casserole with Easy Cornbread Topping Bake

smokehouse cowboy casserole - featured image
Print Recipe

This hearty casserole features smoky beef, beans, corn, and a sweet, fluffy cornbread topping. It’s pure comfort food, perfect for family dinners, potlucks, or game day, and comes together quickly with simple pantry ingredients.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred, but lean works)
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 can (15 oz) black beans, drained and rinsed (or pinto beans)
  • 1 can (15 oz) sweet corn, drained (or 1.5 cups fresh or frozen corn)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 cup barbecue sauce (smoky variety recommended)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (or cheddar-jack blend)
  • Optional: 1 jalapeño, seeded and diced
  • For the Cornbread Topping:
  • 1 box (8.5 oz) cornbread mix (Jiffy or similar)
  • 1 large egg
  • 1/3 cup milk (whole, 2%, or plant-based)
  • 2 tablespoons unsalted butter, melted
  • Optional: 1 tablespoon honey
  • Optional: 1/2 cup shredded cheddar or pepper jack cheese, for topping

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet over medium-high heat, brown the ground beef for 4-5 minutes, breaking it up as it cooks.
  3. Add diced onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened. Drain excess fat, leaving a little for flavor.
  4. Stir in black beans, corn, and diced tomatoes. Add barbecue sauce, Worcestershire sauce, smoked paprika, chili powder, cumin, salt, and black pepper. Mix well and simmer for 2-3 minutes. Add jalapeño if using. Taste and adjust seasoning.
  5. Turn off heat and stir in 1 cup shredded cheddar cheese until melted.
  6. Transfer the beef and bean mixture to a 9×13-inch baking dish and spread evenly.
  7. In a medium bowl, whisk together cornbread mix, egg, milk, and melted butter. Add honey if using. Stir just until combined; do not overmix.
  8. Spoon cornbread batter over the casserole in dollops and gently spread to the edges. Sprinkle extra cheese on top if desired.
  9. Bake for 22-26 minutes, until cornbread is golden brown and a toothpick inserted in the center comes out clean.
  10. Let casserole rest for 5-10 minutes before serving.

Notes

For gluten-free, use a gluten-free cornbread mix and check your barbecue sauce. For dairy-free, use plant-based milk and cheese. Let the casserole rest after baking for best texture. Drain tomatoes well to avoid a watery base. Add jalapeño or cayenne for extra heat. Leftovers reheat well and flavors deepen after a day.

Nutrition

Keywords: cowboy casserole, cornbread topping, smokehouse casserole, easy casserole, comfort food, beef casserole, potluck recipe, family dinner, barbecue casserole, southern casserole

Find it online: https://atomicbite.com/smokehouse-cowboy-casserole-recipe-easy-cornbread-topping-bake/