So you had a long day, you’re craving something hearty, comforting, and ridiculously easy to throw together. But not boring. Definitely not boring.
Enter: Cowboy Cornbread Casserole with Jiffy Mix.
This is one of those “dump, stir, bake” kinda recipes, except it actually tastes amazing. It’s cozy, satisfying, and packed with flavor from the cheesy beef and corn-tomato goodness underneath a sweet, golden cornbread top. It’s the kind of dish you make once… then again… and then two more times because it’s now on a rotating weekly schedule.
No judgment. Let’s make it.
What You’ll Need
Let’s keep this simple and honest. These ingredients aren’t fancy or complicated. You probably already have most of them hanging out in your pantry.
| Ingredient | Amount | Notes |
|---|---|---|
| Lean ground beef | 1 lb | You can also use turkey or chicken |
| Rotel (diced tomatoes w/ green chilies) | 1 can (10 oz) | Adds flavor and moisture |
| Sweet corn (canned or frozen) | 1 can (15 oz) | Drained if canned |
| Black beans | 1 can (15 oz) | Drained + rinsed |
| Taco seasoning | 1 packet | Or homemade, if you’ve got your own blend |
| Shredded cheese (Mexican blend or cheddar) | 1 cup | Freshly shredded melts best |
| Jiffy Cornbread Mix | 1 box (8.5 oz) | The star of the top layer |
| Eggs | 2 | Helps hold the cornbread together |
| Milk | 2/3 cup | Whole, 2%, or even a dairy-free option |
That’s it. Nothing you can’t handle, and no weird ingredients.
Pro Tips
This section exists purely to help you win. Because the first time you make something shouldn’t feel like an experiment.
- Drain the beef well
If there’s one thing that will mess up the texture of this dish, it’s not draining the fat from the beef. Take that extra minute. Your cornbread will thank you. - Don’t skimp on the cheese
You might be tempted to use less. Don’t. That cheesy middle layer is what makes people go back for seconds. - Let it cool a little before cutting
This isn’t lasagna, but still—give it 5–10 minutes to settle. Otherwise, you’ll be scooping instead of slicing. - Use a glass or ceramic baking dish
It holds heat better and helps the cornbread bake more evenly. Metal pans can cook too fast on the edges. - Add toppings after baking
Sliced green onions, a dollop of sour cream, or chopped avocado? Chef’s kiss. But add them after it’s out of the oven, not before.
Tools You’ll Need
Here’s what you’ll need to make this without turning your kitchen upside down:
- Large skillet
- Medium mixing bowl
- Whisk or fork (for the batter)
- 9×13-inch baking dish
- Wooden spoon or spatula
- Measuring cups + spoons
- Can opener (if you’re not using pop-top cans)
- Oven mitts (because, obviously)
Substitutions and Variations
This recipe is flexible. Like, yoga-flexible.
| Swap This | For This | Why You Might |
|---|---|---|
| Ground beef | Ground turkey or chicken | Leaner option, still flavorful |
| Black beans | Pinto or kidney beans | Just preference |
| Rotel | Plain diced tomatoes + chopped chilies | If you want to control the spice level |
| Mexican cheese blend | Cheddar, Monterey Jack, or Colby Jack | Whatever you have in the fridge |
| Jiffy mix | Other cornbread mix | Just make sure to follow their ratios |
Want to make it vegetarian? Skip the meat and double the beans. Maybe throw in some bell peppers or mushrooms for extra volume.
Want to make it spicy? Use hot taco seasoning and spicy Rotel. Maybe even toss in a pinch of cayenne.
Want to make it cheesy-cheesy? Add a second layer of cheese between the beef and the cornbread. Nobody will complain.
Make Ahead Tips
If you’re looking to prep ahead, here’s what works:
- Assemble the meat + veggie layer in advance.
Store it in the fridge for up to 24 hours. Then just mix up the cornbread and pour it on top when you’re ready to bake. - Freeze the whole thing unbaked.
Yes, really. Just don’t add the cornbread until after it thaws. Wrap the bottom layer tightly and store in the freezer for up to 2 months. - Reheat like a pro.
If you’re pulling leftovers from the fridge, cover the dish in foil and warm at 350°F for 15–20 minutes to keep it moist.
How to Make Cowboy Cornbread Casserole
Let’s walk through this. It’s not rocket science, but a little guidance goes a long way.
- Preheat oven to 375°F.
- Brown the beef in a large skillet over medium heat. Break it up as it cooks, and once it’s fully browned, drain the excess grease.
- Stir in the taco seasoning, Rotel, corn, and beans. Let it simmer for 2–3 minutes until everything is warmed through and the flavors are hanging out together.
- Transfer the beef mixture to a greased 9×13-inch baking dish and spread it into an even layer.
- Sprinkle the cheese all over that. Just do it.
- Mix up the cornbread batter in a medium bowl. Combine the Jiffy mix, eggs, and milk. Stir until smooth and pourable.
- Pour the batter over the beef and cheese layer. Gently spread it so it covers the whole surface.
- Bake for 25–30 minutes, or until the cornbread is golden and a toothpick comes out clean.
- Let it rest for 5–10 minutes before serving. This is the hardest part, but worth it.
Additional Details
Let’s nerd out for a sec:
Nutrition (per serving, est. 8 servings):
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 390–450 | 22g | 18g | 35g | 6g |
These numbers will vary depending on your ingredients and how much cheese you throw on top (no judgment).
Diet Swaps
- Gluten-Free: Use a GF cornbread mix and double-check your taco seasoning.
- Low Dairy: Swap the cheese for dairy-free shredded alternatives and use almond or oat milk.
- Low Carb: This is not a low-carb meal, but you can reduce the beans and swap the cornbread for a cauliflower mash topping. (It’s not the same, but it’s something.)
Meal Pairing Ideas
- Side salad with avocado-lime dressing
- Simple guacamole + chips
- Roasted veggies
- Pickled jalapeños for a kick
Time-Saving Tip
Cook the meat and mix the cornbread at the same time if you’re short on time. Just don’t forget to drain the beef.
Leftovers and Storage
You will have leftovers. And you’ll be glad.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze slices individually for quick lunches or dinners. Wrap in foil, then place in freezer-safe bags.
- Reheating: Microwave for 1–2 minutes per slice or reheat in the oven at 350°F for 15 minutes to get the top crispy again.
FAQ
Can I double the recipe?
Yes, but use two 9×13 pans or one deeper casserole dish and adjust the baking time (closer to 40–45 minutes).
Can I make this without beans?
Absolutely. Just sub in extra corn or cooked rice if you still want the volume.
Does it taste sweet because of the Jiffy mix?
Yes, but it works. That touch of sweetness balances the savory, cheesy filling perfectly.
What if I don’t have taco seasoning?
Mix up your own with chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne.
Can I use two boxes of Jiffy for a thicker top layer?
Yes. Just double the eggs and milk and expect to bake it a bit longer (add 5–10 minutes).
Wrap Up
Cowboy Cornbread Casserole is the kind of meal that just gets it. It doesn’t ask for much, but it shows up big time. It’s cozy, quick, and kinda addictive.
If you give it a go, I’d love to hear what you think. Did you spice it up? Go veggie? Throw in five types of cheese? Let me know in the comments below. Seriously. And if you’ve got questions, drop those too. I always reply.
Go get that casserole in the oven. Your future self will thank you.
