Cowboy cornbread casserole with Jiffy corn muffin mix is the bomb! A chili pie with beans that can be mild or as spicy as you’d like too. With ground beef, like our Jiffy tamale pie, it’s a kid fave.
If you weren’t served this growing up, you missed out. Not to worry though because we have you covered and will show you how to make this easy ground beef recipe right here. (affiliate links present)
Cornbread Casserole Recipe
This one is similar to our sloppy joe casserole dish except that this one has beans inside and doesn’t have as much heat to it. Of course you could make it spicy if you wanted to quite easily, that can be adjusted to your preference. Here is what we used to make it this time.
As with any other sort of casserole, you should use what you have on hand because those dishes are kinda’ like dump it together and go meals. I think everything my Grandma made was like this. “What needs to be used up in the fridge and pantry, okay let’s try to bake it together and see” if you know what I mean.
Ingredient Notes
- Ground beef or spicy ground sausage works too, pre cooked and drained of grease is what you start with. You could use a meat alternative I suppose.
- A can of kidney beans 15 oz, drained and rinsed is what I use but any variety would work
- Chili powder, more or less depending on heat level. Yould use red pepper flakes, cayenne and/or dry Sriracha instead
- Ground cumin and garlic powder is what I used here for seasonings beyond salt and pepper but use what you love.
- Diced tomatoes or can of Rotel for a spicier version, some prefer barbecue sauce
- 8.5 oz Jiffy corn muffin mix or cornbread mix prepared with the ingredients necessary on the back of the box. We will use for the topping, batter made separately and poured over the top of everything.
Substitutions
If you want to give it some heat you could follow our Jiffy Mexican cornbread recipe and use that instead of it “plain”. 1/3 c milk 2% or whole is necessary to make the batter as directed. You could use lactose free or almond milk for a dairy free version. I have done this to make our cornbread salad too and you wouldn’t know the difference.
with Chili
The base of this is chili Jiffy cornbread casserole recipe is based off of our 5 ingredient Crockpot chili that has been popular ever since I started blogging. We seriously make this a few times a week because everyone loves it and it’s cheap. If I have leftovers I might make this the next day.
You can make Chili With Dried Beans first which will take a lot longer but if you want this from scratch underneath, start with this.
with Fritos
Some people like to lightly crush this popular chip and fold into the batter before pouring it on. That will add more texture of course but will soften more than right out of the bag. 3/4 of a cup is plenty.
with Rotel
If you want this spicy, instead of a can of diced tomatoes use our Homemade Rotel recipe instead! With finely chopped green chiles and/or jalapenos it will offer more flavor and some heat.
Serve with desired toppings like chives, sour cream, salsa, etc. It’s kinda’ the same idea as Crockpot shepherds pie with the breading on the top, meat on the bottom.
Cowboy Casserole Cornbread
Equipment
- 1 pie pan
- 1 Bowl
Ingredients
- 1 lb ground beef, or sausage, cooked and drained
- 1 can kidney beans, 15 oz, drained and rinsed
- 1 can diced tomatoes, 14 oz, or Rotel
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/8 tsp cayenne pepper
- 1 pinch salt and pepper
- 8.5 oz Jiffy corn muffin mix, or cornbread mix in box
- 1/3 c milk, 2% or whole
- 1 egg
Instructions
- In a pan over medium high heat cook your meat until it is no longer pink. You could add finely diced onions too so they soften slightly together.
- Preheat oven to 350 degrees F. Spray pie plate with nonstick spray. In a large bowl combine the cooked beef, tomatoes, beans, and seasonings. Stir to combine and transfer to the prepared pie plate.
- In another bowl, combine the Jiffy cornbread mix with necessary ingredients to make batter; egg, and milk until well blended (or ingredients needed to create the batter, follow back of box to prepare).
- Spoon the cornbread batter over the chili mix and spread in an even layer. Bake for 25 to 30 minutes or until the corn bread is cooked through. Serve with desired toppings like chives, sour cream, salsa, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to amp it up before serving even more?? Sprinkle shredded cheese on the top during the last few minutes in the baking dish while it’s baking! You can serve this as is or if you do want a side of some kind, our honey butter skillet corn is great.
I hate wasting food and yes you can reheat cornbread chili pie the next day. Store leftovers in an airtight container in your fridge. Reheat in a bowl in microwave for 45 seconds – 1.5 minutes to warm it all. If you want the top crispy, instead put into a springform pan in air fryer at 400 F for 4 min.
