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A golden-brown cornbread casserole in a rectangular baking dish.

Hearty Beef and Cheddar Cornbread Casserole

This hearty casserole combines seasoned ground beef and a creamy corn mixture, topped with a golden cornbread crust. It's a comforting, satisfying meal perfect for any family dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Calories 550 kcal

Equipment

  • Large skillet or Dutch oven
  • 9x13 inch baking dish
  • Medium bowl
  • Toothpick

Ingredients
  

Meat Mixture

  • 1 pound ground beef
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 2-3 cloves garlic minced
  • 1 (15-ounce) can creamed corn
  • 1 (15-ounce) can whole kernel corn drained
  • 1 cup sour cream
  • 1.5 cups shredded cheddar cheese (plus extra for topping, if desired)
  • 1 (4-ounce) can diced green chiles (optional)
  • Salt to taste
  • Black pepper to taste
  • Chili powder to taste
  • Cumin to taste
  • 1 tablespoon olive oil

Cornbread Topping

  • 1 (8.5-ounce) package cornbread mix
  • 2 eggs (if using standard cornbread mix calling for eggs)
  • 1/2 cup milk (if using standard cornbread mix calling for milk)

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and grab a large skillet or Dutch oven and a 9x13 inch baking dish.
  • Heat olive oil in the skillet over medium-high heat, then add ground beef, breaking it apart and cooking until browned, then drain excess grease.
  • Add chopped onion and bell pepper to the skillet, sautéing for 5-7 minutes until softened, then stir in minced garlic and cook for another minute until fragrant.
  • Remove the skillet from heat and stir in creamed corn, drained whole kernel corn, sour cream, 1 cup of shredded cheddar cheese, and diced green chiles (if using).
  • Season generously with salt, pepper, chili powder, and cumin, mixing everything until well combined.
  • Pour the meat and corn mixture into the 9x13 inch baking dish, spreading it evenly.
  • In a separate medium bowl, prepare the cornbread mix according to package directions, usually by combining the mix with eggs and milk.
  • Carefully pour the prepared cornbread batter over the filling, spreading it gently to cover, and optionally sprinkle the remaining 1/2 cup of shredded cheddar cheese over the cornbread batter.
  • Bake for 30-35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the cornbread comes out clean.
  • Let the casserole rest for 5-10 minutes before serving to allow it to set.

Notes

For extra flavor, consider adding a pinch of smoked paprika to the meat mixture. This casserole is perfect as a standalone meal, but also pairs well with a simple green salad. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.