Beefy Cornbread Casserole – A super easy dinner recipe filled with ground beef, cream style corn, and cornbread. It makes a great weeknight dinner idea!
This recipe was such a nice surprise! My mom often hands me her very old notebook full of recipes she has collected over the years. This Beefy Cornbread Casserole was one I’ve had my eye on for a while. It’s got all the things I love! I knew it was going to be a good one when it was baking because my kitchen smelled wonderful! I absolutely loved how it turned out!
This was actually named “Corn Creole” in her notebook. In my mind, that’s a side dish, and that just didn’t describe it very well. So I took the liberty of calling it something new! Thus, Beefy Cornbread Casserole was declared a new favorite!
It kind of reminds me of Mexican Cornbread but with more beef, less cornbread, and no jalapeños. However, the addition of jalapeños would be amazing in here too!
How to Make Beefy Cornbread Casserole:
- Brown beef with onions and peppers.
- Make the cornbread mixture.
- Stir in cream style corn and cornbread mixture.
- Pour into casserole dish, top with cubed butter, and bake for 25 minutes.
- Top with cheese and parsley.
Beefy Cornbread Casserole
Ingredients
- 1.5 pounds ground beef
- 1 tsp creole seasoning
- 1 cup diced onions
- 1/2 cup diced bell pepper
- 14.5 oz can cream style corn
- 1/2 cup corn meal
- 1/2 cup milk
- 1 egg
- 3 tbsp butter, cubed
- 1 cup shredded Colby Jack
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 350 degrees and spray a 9 x 13 casserole dish with cooking oil spray.
- Brown ground beef with onions and peppers. Season with creole seasoning while it browns.
- While beef browns, mix cornmeal and milk and egg in a bowl.
- Once beef has browned, add cream style corn and cornmeal mixture and stir quickly until combined. Immediately pour this into casserole dish.
- Top with cubed butter and bake for 25 minutes.
- Remove from oven and top with shredded cheese and chopped parsley.
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Other recipes you may like:
- One-Pot Mexi Beef and Corn Bake
- Taco Cornbread
- Corn and Zucchini Casserole
- Baked Corn and Sausage Dip
- Vidalia Onion Cornbread Muffins
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I wanted to make this but had no hamburger so subbed with a roll of sausage. Worked ok.
That sounds really good Laura!
Hi Jaren, I couldn’t wait to try this after having your Mexican Rice Casserole, and this recipe did not disappoint! I can’t get over how easy it was to put together and how much my family loved it. I’ll put it in the weekly rotation for sure. Thank you for sharing! 🙂
Just made this for me and my girl , didn’t have creole but used taco seasoning! Hope it goes well . Thanks for this easy to make meal !
Looks delicious!
Thanks for the recipe! This was easy, and uses things we almost always have in the house. I made it almost as written; just beefed up the onions and bell peppers a bit, both for nutrition and flavor. Family ate it willingly, but we all thought it a wee bit bland.
I’ll definitely make it again, but will try a couple of adjustments. More onion, more pepper, maybe a TBSP of minced garlic – and triple the Creole seasoning – or maybe quadruple! Maybe a touch of cayenne? And I’m curious how it would do to layer the cornmeal/milk/egg mixture on top instead of stirred in … I think the texture contrast might be more fun than mixing it all together. But this was an approach to using cornmeal I haven’t tried before, and it’s given me some new ideas of ways to experiment – I’ve very glad I cooked this!