The weather is starting to cool just a bit, so I’m not quite so hesitant to use the oven. And that means I’m open to trying a few new casseroles and other baked dishes. In this case, I found a fairly simple casserole that uses cornbread as a base. I don’t think I’ve tried such a recipe before, so it seemed like a good one to add to my list.
The best way to describe the appearance of this dish is to think about it like some fruit cobblers are made. A cobbler is sometimes made by first pouring a batter base into a pan, then adding the fruit on top of it, and finally popping it into the oven. As it cooks, the batter rises over and around the fruit and creates a crusty “cap” on top, so when it’s served the fruit is mostly on the bottom with just a thin layer of the breading under it. This casserole works the same way… the cornbread batter is poured into the bottom of the dish, then the meat mixture is spooned on top. After it bakes, the cornbread is mostly on top with a thin layer still on the bottom, and the meat is in the middle. Neither one looks particularly appetizing at first, but I can assure you both are delicious.
I did make one small change in this recipe from the original posting: I followed one of the suggestions and added can of pinto beans for some added veggies and fiber. I’ll list a few more suggestions in the notes on the recipe card.
Adapted from Chef Alli
Cowboy Cornbread Casserole
Description
A basic stick-to-your-ribs comfort food that features cornbread and a slightly spicy meat mixture. The addition of creamed corn to the cornbread batter gives it a sweetened taste without added sugar.
Adapted from Chef Alli
Ingredients
Instructions
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Preheat oven to 350 F. Spray the inside of a 9 x 13 casserole dish with nonstick spray.
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In a large skillet, heat the olive oil over medium-high heat. Add the onion and bell pepper and cook 2-4 minutes until softened. Add the ground beef, salt, garlic powder, paprika, and pepper, and cook until browned, breaking the meat into crumbles as it cooks. Drain off any excess grease.
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Add the cream of chicken soup, Ro*Tel, pinto beans, sour cream, and one cup of the shredded cheese. Mix thoroughly and cook 2-3 minutes until the cheese is melted. Remove from heat and set aside.
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In a large bowl combine the cornbread mix, creamed corn, milk, and eggs. Mix until well combined (batter will be slightly thin and runny). Pour the batter into the casserole dish and spread evenly across the bottom.
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Spoon the meat mixture evenly on top of the cornbread batter. Do not mix it in. Top with the remaining shredded cheese.
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Bake for 30-35 minutes or until a knife inserted into the cornbread comes out clean. Remove from the oven and let rest 5 minutes before serving.
Nutrition Facts
Servings 8
Serving Size approx 1 1/2 cups (12 oz)
- Amount Per Serving
- Calories 609kcal
- % Daily Value *
- Total Fat 21.2g33%
- Saturated Fat 9g45%
- Cholesterol 119mg40%
- Sodium 1299mg55%
- Potassium 749mg22%
- Total Carbohydrate 72g24%
- Dietary Fiber 7g29%
- Sugars 15.7g
- Protein 36g72%
- Calcium 290 mg
- Iron 5 mg
- Vitamin D 160 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Optional ingredients for the meat filling:
- Beans (pinto beans were used in this version, but chili or black beans could also be used or omitted completely)
- Diced jalapenos or green chiles (in addition to the Ro*Tel)
- Red pepper flakes
- Chipotle sauce
- Mild, medium, or hot Ro*Tel can be used.
- Serving suggestions/toppings:
- Sour cream
- Diced tomatoes
- Chopped cilantro
- Crushed tortilla chips
