An old-fashioned favorite, this cornbread and ground beef casserole tastes like a bowl of chili with sweet cornbread baked right on top. Ground beef simmers with tomato soup, corn, and chili powder, then bakes under a golden Jiffy crust. It’s a pantry-staple dinner that the whole family agrees on!
More cornbread-topped casseroles:
Before You Get Started
Three things make the difference between a casserole that slices cleanly and one that’s soupy underneath. None of them take extra time!
- Simmer the filling until it thickens: A thin filling steams the cornbread from below, making it hard for the crust to set properly.
- Drain the beef well: Extra fat pools under the topping and turns the crust greasy instead of golden.
- Toothpick-test the crust: Pull the casserole only when the center comes out clean, with no wet batter clinging to it.
Found this recipe this evening and gave it a try. I was so delicious. I’m definitely making this again!
– Jackie
How to Make Cornbread Casserole with Ground Beef
This is the recipe my mom wrote down for me in a little handwritten notebook when I moved into my first apartment at 21, and I’m still making it for my own family! Here’s how it comes together:
Step 1: Brown the Beef and Onion
Cook the ground beef and chopped onion in a large skillet over medium-high heat until the meat is no longer pink and the onions turn translucent, about 7 to 10 minutes.
Add the garlic and cook 30 seconds longer, just until you can smell it.
Browning the beef first is important: It guarantees the meat is fully cooked by the time the topping finishes baking, and it lets you pour off the fat before it ever reaches the casserole dish.
Use whatever ground beef you prefer: I went with 85% lean (ground round), but a fattier, less expensive blend works fine since you’re draining it anyway.
⇢ Ground turkey or chicken works here: Swap it one-for-one. You may need a drizzle of oil in the pan since there’s less fat to render.
Step 2: Drain Off the Fat
Tip the skillet and spoon off the grease, or drain the mixture in a colander and return it to the pan.
Don’t skip this: If you don’t drain, the fat rises through the filling as it bakes, leaving a slick layer right under the cornbread.
Step 3: Build the Filling
Stir in the corn, condensed tomato soup, water, chili powder, and salt. Drained canned corn goes straight in, and frozen corn works just as well with no thawing needed.
⇢ Veggie Additions: Diced zucchini, sweet bell peppers, or a can of drained diced tomatoes all disappear into the filling.
Try it another way
Make it Tex-Mex: Use my Ground Beef Taco Seasoning in place of the chili powder, and add a can of drained Rotel tomatoes with green chilies.
Step 4: Simmer Until It Thickens
Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, stirring regularly.
This is the step people skip, and it’s the one that matters most. You want the filling glossy and thick enough to hold a spoon trail for a second, not soupy.
Transfer the thickened filling to a greased 2-quart baking dish and spread it into an even layer.
Step 5: Mix and Spread the Cornbread Topping
Stir together the Jiffy corn muffin mix, egg, and milk in a medium bowl until just combined.
Spread the batter over the beef filling, working it out to the edges of the dish.
⇢ The batter should be thin: It settles slightly into the filling as it bakes, which is exactly what you want. Don’t thicken it or add extra mix.
⇢ Add cheese if you like: Stir grated cheddar into the batter, sprinkle it over the filling first, or both.
Try it another way
If you’d rather skip the box, my Southern Cornbread makes a good from-scratch topping. There’s also a scaled-down scratch version in the recipe card notes below, which is the way my mom originally made it.
Step 6: Bake Until Golden
Bake at 425°F for 18 to 20 minutes, until the crust is deep golden and a toothpick inserted in the center comes out clean.
Let the casserole stand 5 to 10 minutes before serving so the filling settles.
⇢ Tent it if the top browns early. At 425°F the crust colors fast. Lay foil loosely over the dish so the center can finish cooking.
⇢ Feeding a crowd? Double everything and bake in a 9 x 13-inch dish, adding a few minutes to the bake time.
Try it another way
Same cornbread crust, different filling: My Sloppy Joe Cornbread Casserole uses the same trick with a sweeter, tangier base.
What to Serve Alongside
We set out a few toppings and let the kids garnish their own plates, which turns dinner into something they’re a little more invested in. Sour cream is the one I’d call essential! A spoonful cools the chili powder and adds the moisture that keeps every bite from feeling dry.
After that, put out grated cheddar, sliced green onion, chopped cilantro, salsa, and a bowl of my Easy Guacamole.
The casserole is filling on its own, so one simple vegetable or a crisp salad is all it needs on the side:
- Southern Style Green Beans
- Garlic Roasted Broccoli
- Sautéed Zucchini
- Classic Homemade Coleslaw
- Cucumber Tomato Onion Salad
- Simple green salad with Red Wine Vinegar Salad Dressing
Store, Freeze, and Reheat
Store: Cover leftovers tightly or move them to an airtight container and refrigerate for 3 to 4 days. Don’t leave the casserole out on the counter for more than 2 hours after baking, since the beef filling is a food-safety risk past that point.
Make ahead: Prepare the filling, spread it in the baking dish, then cover and refrigerate. Let it sit at room temperature for 30 to 60 minutes before baking, then mix the topping and bake as directed. Wait to stir the cornbread batter until you’re ready to bake, since it won’t hold well overnight.
Freeze: The casserole freezes well after baking. Wrap it airtight and freeze for up to 3 months.
Reheat: Thaw frozen casserole in the refrigerator overnight. Warm it in a 325°F oven for about 20 minutes, tenting with foil if the topping darkens before the filling is hot. Individual portions reheat in the microwave in a minute or two.
Frequently Asked Questions
Why is my cornbread layer gummy or wet underneath?
Almost always because the filling went into the dish too thin. As the casserole bakes, a loose filling releases steam upward into the batter, and the underside of the crust never sets. Give the filling the full 15-minute simmer and look for a thick, glossy mixture before you transfer it.
If you’re already past that point, an extra 5 minutes in the oven with foil tented over the top will help set the bottom of the crust.
How do I keep the casserole from turning out dry?
Two things: first, pull it as soon as a toothpick comes out clean rather than waiting for a darker top, since a few extra minutes at 425°F dries the crust quickly. Second, serve it with sour cream. A spoonful on each plate does more for the texture than any change to the recipe itself, which is why it’s the topping I’d put out even if I skipped everything else.
What can I use instead of condensed tomato soup?
Substitute an equal amount of tomato sauce whisked with 2 teaspoons of cornstarch, 1 tablespoon of sugar, and ½ teaspoon of salt. The cornstarch replaces the body of the condensed soup and the sugar replaces its sweetness, both of which matter here.
Readers have also had good luck with a can of enchilada sauce or drained diced tomatoes, though the filling will be tangier and less sweet.
Can I use beans instead of corn?
Yes, and it’s a good swap. Use a can of drained, rinsed black beans, pinto beans, or kidney beans in place of the corn. The filling comes out heartier and a little closer to chili, which pairs just as well with the sweet cornbread on top.
So delicious! And we will definitely keep it in the rotation! We realized we didn’t have corn so used black beans instead and it was yummy!
– Amber
More Easy Ground Beef Casseroles
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Cornbread Casserole with Ground Beef
Equipment
Ingredients
For the Filling
- 1 lb. ground beef
- 1 small onion, chopped (about 1 cup)
- 2 small cloves garlic, minced or pressed (about 1 teaspoon total)
- 1 (11 ounce) can corn kernels, drained
- 1 (10.75 ounce) can condensed tomato soup, not diluted
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon salt
Cornbread Topping (see the scratch alternative in the notes)
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 large egg
- ⅓ cup milk
- Optional garnish: grated cheddar cheese, sour cream, parsley or cilantro, chopped red onion, sliced green onion
Instructions
- Heat the oven: Preheat to 425°F. Lightly grease a 2-quart baking dish and set aside.
- Brown the beef: In a large skillet over medium-high heat, cook the ground beef and onion until the meat is no longer pink and the onions are translucent, about 7 to 10 minutes. Add the garlic and cook 30 seconds longer.
- Drain the fat: Pour off the grease from the skillet.
- Add the filling ingredients: Stir in the corn, tomato soup, water, chili powder, and salt.
- Simmer until thick: Bring to a boil, then reduce the heat and simmer about 15 minutes, stirring regularly, until the mixture is thick and glossy.
- Transfer to the dish: Spread the beef mixture in an even layer in the prepared baking dish.
- Mix the topping: In a medium bowl, stir together the cornbread mix, egg, and milk until just combined.
- Spread the batter: Spoon the batter over the beef mixture and spread it to the edges of the dish.
- Bake at 425°F for 18 to 20 minutes, until golden brown and a toothpick inserted in the center of the crust comes out clean.
- Rest before serving: Let stand 5 to 10 minutes so the filling settles.
Notes
- Simmer the filling until thick and glossy. A loose filling steams the crust from below and leaves it gummy. The cornbread batter, on the other hand, should stay thin. It settles into the filling as it bakes.
- Check the crust before pulling it. A toothpick in the center should come out clean. If the top browns before the center sets, tent loosely with foil for the rest of the bake.
- Set out sour cream. It keeps the dish from tasting dry and cools the chili powder for younger eaters.
- Scratch cornbread topping: stir together ¾ cup cornmeal, 1 tablespoon all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, 1 large egg, ½ cup milk, 1 tablespoon canola oil, and 1 teaspoon sugar (optional, for a slightly sweet crust).
- No tomato soup? Use an equal amount of tomato sauce with 2 teaspoons cornstarch, 1 tablespoon sugar, and ½ teaspoon salt.
- Easy swaps: ground turkey or chicken works one-for-one, a can of drained beans stands in for the corn, and taco seasoning plus a can of drained Rotel makes it Tex-Mex.
- To double: double everything and bake in a 9 x 13-inch dish, adding a few minutes to the bake time.
- Store and reheat: refrigerate leftovers in an airtight container for 3 to 4 days, or freeze after baking for up to 3 months. Reheat in a 325°F oven for about 20 minutes, tenting with foil if the topping darkens too fast.
Nutrition
Originally published in October, 2019, this post was updated in September, 2026.
I appreciate all of your delicious recipes. I often try some with success. Thank you!
That’s awesome, Gayle! Thank you!
Hi, Diana! Yep — that’s correct. The bulk of the topping comes from the cornmeal. It’s still a relatively thin batter (as you can see in the photo of the batter in the bowl), but it won’t be a sloppy mess. The thin batter kind of sinks down a bit as it bakes and mixes with some of the filling. Works perfectly!
If you prefer a more traditional, sweeter, puffier cornbread topping, you can also substitute with a small box of Jiffy corn muffin mix (prepared according to package instructions and then added to the top of the casserole in the same way). Hope that helps, and enjoy!
Blair, can this recipe be made in a slow cooker?
Hi, Leslie! I think so; however, the topping will definitely be more soggy since the slow cooker holds in so much liquid and condensation. You can try putting a couple of layers of paper towels under the lid to catch some of that moisture before it drops back down onto the crust, but just know that the texture won’t quite be the same. If you give it a shot, let us know how long you put it in the Crock Pot! 🙂
What a great combination.
Highly recommend if you like cornbread and a chili style thickend soup. Delicious.
Thank you, Harry!
I make something similar to this. It,’d called “Hamburger Upside Down.” Cooked in a cast iron skillet. 1 lb lean hamburger. 1/2 Cup of catsup,( I uße BBQ sauce for a lil more kick.,) 1/2 tsp chili powder, 1/4 cup of chopped onions. 1 14.5 oz can of kernel corn., 1 box of Jiffy cornbread mix, 1 egg and 1/4 cup milk for the Jiffy cornbread mix.m
Place meat, chili powder, catsup and onions into cast iron skillet? Brown meat. Once browned drain off excess grease. Move meat/onion mixture towards the sides of the bottom of skillet. Forming a ring. Pour undrained can of kernel corn into center of skillet. Mix up the Jiffy cornbread mix following the directions on the box. Pour the cornbread mixture all over the meat and corn. Bake at the temperature cited on the box of Jiffy for the time specified. Once time has expired remove skillet from oven and allow to cool run the tip of a butter knife between the cornbread and the side of the skillet. Place a large plate on top of the skillet. With pot holders hold the plate on top of the skillet as you flip both upside down. Allow the casserole to ease out of the skillet then remove skillet. Slice as you would a pie/cake. Once a slice is on your plate/bowl be sure to mix up the meat. Corn & cornbread so you get a bite of each with each bite. Enjoy? Let me know how you like it!? Thank you
That sounds delicious, Vincent! I definitely want to try it! Thank you for taking the time to share the recipe. 🙂
This recipe is almost exactly like one I grew up with, making it from my first stepmom. I don’t add onion or garlic (but I might next time), and I add the corn, but also green beans & peas. I don’t add water. I use the leanest ground beef I can get, for healthier reasons. I also make the regular cornbread recipe & pour on top. We called it Indian Casserole. So funny to see basically the same recipe which I love! Thank you for posting this!
It’s one of my favorites from childhood, too! 🙂 Your version sounds equally delish.
Found this recipe this evening and gave it a try. I was so delicious. I’m definitely making this again
Thank you so much, Jackie!
Made a variation of this recipe tonight. Didn’t have any tomato soup so used a can of red enchilada sauce & some tomato sauce to tame it down a bit. Still added the onions & garlic but didn’t add the water. Turned out pretty good, spicy but sour cream helped cool it down. Thanks for the inspiration with the rest of the ingredients & cook time.
Your adjustments sound delicious, Marcia! Thank you for trying the recipe. We’re so glad you enjoyed it!
I substituted light kidney beans. How do you reheat it?
Hi Karen! Place the casserole in a 325°F oven and heat just until warm — about 20 minutes. If the topping starts to get too brown before the filling is heated through, cover loosely with foil. You can also reheat individual portions in the microwave.
We hope you enjoyed it!
So delicious! And we will definitely keep it in the rotation! We realized we didn’t have corn so used black beans instead and it was yummy!
Thank you, Amber! We’re so glad you enjoyed it!
I made the dish according to the recipe, except I used frozen onions instead of fresh, I added some frozen green bell peppers, and a little garlic salt instead of garlic cloves. Very easy to make. It tasted good, but it was a little dry. My wife spread butter on her cornbread, and I put a little ketchup on my meat part to moisten it. Next time we make it we’re going to have some sour cream on hand to top it.
Thank you for trying it out and taking the time to leave a review! We’re sorry to hear it turned out a bit try but are glad you enjoyed it overall. We would love to know how it goes with the sour cream!
I wanted to thank you for this recipe. I had to change it up just a tad because I did not have a can of tomato soup… used diced tomatoes instead. It turned out wonderful. Have saved to my favorites!
We’re so glad you enjoyed it and were able to make it work for you, Marsha!
Great, easy and so filling. Thank you
Saving this recipe to my archives!! It was the perfect recipe on a rainy day.
Next time I may add a chopped jalapeño to pick it up a notch.
Wonderful! Thank you for letting me know, Caroline! The jalapeno is a great idea for a spicy kick. 🙂
I grew up with a dish like this as a child, and when my mom couldn’t recall the recipe, I searched the web for a recipe similar to what I remembered went in. This one came up, and I tried it! It was SUCH A hit with my family, along with my MIL. I grind my cornmeal fresh and top with our family cornbread recipe. It’s SO so good, thank you for the recipe!!
We’re so happy to hear this, Kristin! Thank you for trying it out and taking the time to leave a review.
I do a version of this, just much simpler.
Instead of using tomato soup and onions and garlic, ect. for the meat mixture, I just use a small jar of chunky picante sauce, since it already has all of that.
I just mix the picante sauce with the cooked ground beef, add in a bag of frozen mixed veggies, put it in a casserole dish and then spoon on the Jiffy cornbread mix.
Cooked about the same time as the recipe above. Comes out great.
I love that idea, Richard! Thank you! The more simple, the better. 🙂