The Cornbread Cowboy Casserole is a two-tiered casserole with a seasoned base of baked beans and ground beef, and a cheesy cornbread topping.
PREP TIME : 15 MINS
COOK TIME : 25 MINS
TOTAL TIME : 40 MINS
Ingredients
COWBOY BEANS
- 1.5 pounds (680g) 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 (50g) brown sugar,
- 1 can (28 ounces) baked beans, (I used Bush’s Original Baked Beans)
- ½ cup (140g) barbecue sauce
- 2 tablespoons dijon mustard
CORNBREAD
- 1 cup (122g) cornmeal
- 1 cup (125g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup (245g) whole milk, room temperature
- 2 large eggs, room temperature
- 6 tablespoons (85g) unsalted butter, melted
- 1 cup (113g) mild cheddar cheese, shredded
- parsley, for garnish
Instructions
- Preheat oven to 400°F.
Cowboy Beans
- In a large (the skillet pictured is a 12-inch), oven-safe skillet* over medium-high heat, add the ground beef, onion, green pepper, garlic salt, and onion powder. Cook for about 8-10 minutes, or until the beef is no longer pink. Remove from heat. Drain grease.
- Add the cooked bacon crumbles, brown sugar, baked beans, barbecue sauce, and dijon mustard. Stir together until fully incorporated.
Cornbread
- In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
- In a separate large bowl, combine the milk, eggs, and butter.
- Add the cornmeal mixture to the milk mixture, stirring until just combined.
- Fold in the cheese.
- Carefully pour the cornbread batter over the beans, and spread to the edge of the skillet, making sure they are completely covered.
- 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.
