Cornbread Cowboy Casserole Recipe

Cornbread Cowboy Casserole is a hearty two-layered dish featuring a savory ground beef and baked bean base topped with a cheesy, crumbly cornbread layer. This recipe draws inspiration from my popular cowboy beans, adding ground beef to make it a satisfying meal.

Yee-Haw! This Cornbread Cowboy Casserole is packed with flavor! The base layer combines ground beef, bacon, onion, peppers, brown sugar, and baked beans, creating a hearty and delicious mix. The top layer features a cheesy cornbread that perfectly complements the savory base. This casserole is ideal for cookouts and pairs wonderfully with homemade coleslaw and lemonade.

Cornbread Cowboy Casserole Ingredients

• Ground Beef: I prefer ground beef for this recipe, but ground turkey can be used as a leaner alternative.
• Bacon: Cook and crumble the bacon before adding it to the skillet. For easy cleanup, bake the bacon on an aluminum foil-lined baking sheet at 415°F (213°C) for 18-20 minutes.
• Baked Beans: Use a 28-ounce (794g) can of your favorite baked beans. I used Bush’s Original Baked Beans.
• Barbecue Sauce: Choose your favorite barbecue sauce, or use homemade BBQ sauce for added flavor.
• Cornbread: I used homemade cornbread for the topping. You can try a box mix if you prefer and let me know how it turns out!

How to Serve Cornbread Cowboy Casserole

This filling dish can be served as a main course or as a side dish at cookouts. It pairs well with ribs, brisket, and burgers!

Can I Reduce the Sugar in this Recipe?

Yes, you can reduce or omit the brown sugar in the cowboy beans layer if you prefer a less sweet dish. For a spicier twist, you can add cayenne pepper or a hotter pepper to the mix.

How to Store Cornbread Cowboy Casserole

Store leftovers covered in the refrigerator for up to 4 days. To prepare ahead, you can freeze the cowboy beans. When ready to serve, let the mixture come to room temperature, add it to a prepared skillet, top with cornbread mixture, and bake as directed.

Ingredients

Cowboy Beans:

• 1.5 pounds (700 g) ground beef
• 1 medium yellow onion, diced (approximately 1 cup)
• 1 green bell pepper, diced (approximately 1 cup)
• ½ teaspoon garlic salt
• ½ teaspoon onion powder
• 8 slices bacon, cooked and crumbled
• ¼ cup (50 g) brown sugar
• 1 can (28 ounces / 800 g) baked beans (I used Bush’s Original Baked Beans)
• ½ cup (140 g) barbecue sauce
• 2 tablespoons dijon mustard

Cornbread:

• 1 cup (125 g) cornmeal
• 1 cup (125 g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup (250 g) whole milk, room temperature
• 2 large eggs, room temperature
• 6 tablespoons (85 g) unsalted butter, melted
• 1 cup (110 g) mild cheddar cheese, shredded
• Parsley, for garnish

Instructions

1. Preheat Oven: Preheat the oven to 400°F (204°C).

Prepare Cowboy Beans:

1. In a large oven-safe skillet (e.g., 12-inch / 30 cm), over medium-high heat, add ground beef, onion, green pepper, garlic salt, and onion powder.
2. Cook for 8-10 minutes, or until the beef is no longer pink. Remove from heat and drain grease.
3. Add bacon crumbles, brown sugar, baked beans, barbecue sauce, and dijon mustard. Stir until fully combined.

Prepare Cornbread:

1. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, combine milk, eggs, and melted butter.
3. Add the cornmeal mixture to the milk mixture, stirring until just combined. Fold in the cheese.

Assemble and Bake:

1. Carefully pour the cornbread batter over the bean mixture, spreading to cover completely.
2. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
3. Garnish with parsley and serve hot.

Notes

You can also use a 9×13 inch (23×33 cm) casserole dish if you prefer.