Cowboy Cornbread Casserole

Cowboy Cornbread Casserole is an old favorite with a Tex Mex twist. It’s just like a shepherd’s pie, but with Mexican seasoning and a cornbread topping. Cowboy casserole piles this delicious filling onto a bed of melty cheddar cheese, then crowns it all with crispy sweet cornbread.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 Servings

Calories: 648 kcal per serving

Ingredients

1 lb - Ground Beef
2 teaspoons - Garlic
1 cup - Frozen Corn
1 - Diced Tomatoes
1 tsp - Chili Powder
1 tsp - Cumin
1 tsp - Oregano
1 tsp - Garlic Powder
1 tsp - Salt
1 tsp - Paprika
¾ cup - Water
1 cup - Shredded Taco Cheese
1 ¼ cups - Flour
¾ cup - Cornmeal
¼ cup - Sugar
2 teaspoons - Baking Powder
½ tsp - Salt
1 - Egg
¼ - Canola Oil
1 cup - Milk

Instructions

Preheat oven to 400 degrees.
Prepare a 9×12 baking dish or similar with nonstick spray.
Add the filling ingredients to a skillet and simmer on stovetop for 15 minutes, stirring often. The mixture will thicken as the juice from the tomatoes cooks off.
Pour the filling into the prepared casserole dish.
Sprinkle the cheese evenly over the top of the filling.
In a bowl, prepare the cornbread batter. Spread over the top of the casserole.
Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through. Cut through to the filling to check for doneness.

Nutrition