Cornbread Casserole with Ground Beef

4.91 from 10 votes

Cornbread Casserole with Ground Beef

Seasoned ground beef and sweet corn simmer in a thick tomato base, then bake under a golden Jiffy cornbread crust. It's an old-fashioned, pantry-staple casserole that everyone at the table can agree on.

Course Dinner

Cuisine American

Keyword cornbread and ground beef casserole, cornbread casserole with ground beef, ground beef casserole, ground beef casserole with cornbread, ground beef cornbread casserole

Prep Time 30

Cook Time 18

Resting Time 10

Total Time 58

Servings people

Calories 602kcal

Author Blair Lonergan

Equipment

2-quart baking dish

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.

Video

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.

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