Cornbread Cowboy Casserole

Never heard of a cornbread cowboy casserole? We think you're going to like what you learn: It's made with a well-seasoned chili, complete with corn, black beans, and tomatoes. That's topped with cheese for creaminess. Finally, it's finished with, of course, a moist and tender cornbread. It means you get your chili and cornbread in one scoop—a perfect weeknight dinner.

This recipe is similar to a tamale pie if you're familiar with that dish. In both recipes, the beef mixture forms the cozy and comforting base with the tender crown of cornbread. This version adds the layer of cheese, which isn't always used in the tamale casserole.

Learn how to make cornbread cowboy casserole, and serve this dinner to your family soon. We bet they're going to love it.

Ingredients for Cornbread Cowboy Casserole

For cornbread cowboy casserole, you'll need a few chili staples, plus the ingredients for the cornbread topper. You may have most of this in your fridge and pantry. Here's an overview of the main ingredients for this recipe:

• Lean ground beef: You can use a cut with a higher fat ratio if that's what you have, but you may want to spoon out some of the fat so the chili doesn't get too thin or greasy.
• Yellow onion: Adds backbone to the chili and bulks it up.
• Kosher salt and black pepper: For seasoning.
• Tomato paste: Adds a strong umami flavor to quickly build flavor.
• Garlic: Fresh is best so you can get the most flavor.
• Chili powder and ground cumin: Two classic chili spices add a hint of heat but keep this at a family-friendly spice level.
• Chicken stock: Adds volume to the chili sauce so it can cook up thick but spoonable.
• Black beans: Use pinto beans if that's what you have on hand. Just be sure to drain them and rinse them to remove excess liquid.
• Canned diced tomatoes: These add sweetness to the chili mixture; they also help thicken up the sauce.
• Frozen corn: Adds a nice bite to the chili. You can use canned if you want.
• Self-rising cornmeal mix: Martha White is our pick to create the most tender cornbread.
• Whole milk: Adds moisture to the cornbread mixture so it's easier to spread.
• Egg: Brings the cornbread mixture together and helps it bake up tender.
• Pepper Jack cheese: Forms a barrier between the chili and cornbread mixture so the cornbread won't sink.

How To Make Cornbread Cowboy Casserole

From start to finish, this recipe takes about an hour, and while it bakes, you can finish off the meal with a side or two. We have some suggestions for you below.

• Make the chili: Cook the ground beef and onions until browned. Add tomato paste and seasoning. Pour in stock, black beans, and canned tomatoes. Then, add the frozen corn. Let simmer to help the chili thicken.
• Top the chili with cheese: Once the chili has reduced slightly, sprinkle with cheese.
• Make cornbread: Combine the cornbread ingredients (cornmeal mix, vegetable oil, milk, and egg). Stir, then spread it over the cheese layer in the pan.
• Bake casserole: In about 20 to 25 minutes, the cornbread will turn golden brown. Remove from oven, and serve immediately.

How To Serve Cornbread Cowboy Casserole

Like chili and cornbread, this cornbread cowboy casserole is nearly a one-dish meal. You don't have to add anything to it unless you just want to—but we do have a few ideas if you're looking to finish off the plate: A simple vegetable side dish like Grilled Asparagus (use a grill pan if you don't want to heat up the grill) is ideal. Or make some space in the oven with the casserole for Oven-Roasted Corn on the Cob. If you want something fresh and cooling, try this Carrot-and-Cabbage Slaw.

How To Store Cornbread Cowboy Casserole

Scoop any remaining casserole into an airtight container, and store up to 3 days. Leftovers reheat nicely in the oven or microwave. If you're reheating in the oven, however, be sure you cover it with foil so the cornbread doesn't dry out.

Can You Freeze Cornbread Cowboy Casserole?

The chili part can be made ahead without the cheese and frozen in an airtight container. Simply defrost in the fridge overnight. Place back in a skillet or baking dish and continue on to the cornbread step.

Can I Make Any Part of This Ahead of Time?

Yes, the chili in this recipe can be made ahead of time. When you're ready to finish the casserole, scoop the chili back into a skillet or baking dish, and warm through. Then, continue with the recipe, topping with cheese and the cornbread mixture and baking it.

Can I Make Any Substitutions in This Recipe?

Yes, you can adjust it however you need, as long as you account for changes in the cooking times. For example, you could make this chili vegetarian by only using beans (double them for the best texture). Or, do the opposite by making this more of a Texas-style chili and omitting the beans entirely.

Change up the cornbread toppings by folding corn or diced jalapeños into the cornbread mixture. The pepper Jack cheese is our preference, but a Colby Jack or Cheddar would work nicely in this recipe.