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
- Preheat Oven: Preheat the oven to 400°F (204°C).
Prepare Cowboy Beans:
- 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.
- Cook for 8-10 minutes, or until the beef is no longer pink. Remove from heat and drain grease.
- Add bacon crumbles, brown sugar, baked beans, barbecue sauce, and dijon mustard. Stir until fully combined.
Prepare Cornbread:
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine milk, eggs, and melted butter.
- Add the cornmeal mixture to the milk mixture, stirring until just combined. Fold in the cheese.
Assemble and Bake:
- Carefully pour the cornbread batter over the bean mixture, spreading to cover completely.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
- Garnish with parsley and serve hot.
Notes
You can also use a 9×13 inch (23×33 cm) casserole dish if you prefer.
