Ground Beef and Cornbread Casserole: The Weeknight Hero You’ll Crave on Repeat

You know that dinner that disappears faster than the group chat when it’s time to split the bill? This is that dinner. Ground Beef and Cornbread Casserole is comfort food with a business plan: cheap ingredients, ridiculous flavor, and zero stress.

It’s the kind of dish that turns “Ugh, what’s for dinner?” into “Wait, there’s more?” in one bite. Big flavor, fast move, minimal dishes—your weeknight routine just got an upgrade.

Why This Recipe Works

This casserole nails the sweet-savory balance: seasoned ground beef and veggies under a golden cornbread blanket. The cornbread soaks up the juices, so you get that perfect tender layer without sogginess.

It’s also layered for texture—juicy beef, melty cheese, fluffy top. And it’s adaptable: you can swap in pantry-friendly items and still land a 10/10 result. Translation: it forgives, it feeds, it wins.

Ingredients

• 1 lb (450 g) ground beef (80/20 or 85/15)
• 1 small yellow onion, diced
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (8–15 oz) corn, drained (or 1.5 cups frozen corn)
• 1 can (4 oz) diced green chiles (optional but recommended)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar (or pepper jack for heat)
• 2 boxes cornbread mix (8.5 oz each), or your favorite homemade mix
• Ingredients called for on the cornbread box (usually eggs, milk, or oil)
• 1 tablespoon tomato paste (optional, for richness)
• 1 tablespoon olive oil (if your beef is very lean)
• Fresh cilantro or green onions, chopped, for garnish (optional)

The Method – Instructions

1. Preheat and prep. Heat your oven to 400°F (205°C).

   Lightly grease a 9×13-inch baking dish.

2. Brown the beef. In a large skillet over medium-high, cook the ground beef, breaking it up as it browns. If it’s very lean, add olive oil. Drain excess fat if needed.
3. Sauté the veggies. Add onion and bell pepper.

   Cook 4–5 minutes until softened. Stir in garlic; cook 30 seconds until fragrant.

4. Season like you mean it. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the meat and veggies.
5. Build the filling. Stir in diced tomatoes (drained), corn, green chiles, and tomato paste.

   Simmer 3–4 minutes to reduce excess moisture. Taste and adjust salt.

6. Layer the cheese. Spread the beef mixture evenly in the baking dish. Sprinkle shredded cheese over the top.
7. Mix the cornbread. In a bowl, prepare cornbread batter according to package directions.

   Don’t overmix—lumps are fine.

8. Top and smooth. Pour the cornbread batter over the cheese, gently spreading to the edges. It’s okay if some filling peeks through; it’ll rise and cover.
9. Bake. Bake 20–25 minutes until the cornbread is golden and a toothpick comes out clean from the top layer.
10. Rest and garnish. Let it rest 5–10 minutes so it sets. Top with chopped cilantro or green onions if you’re fancy.
11. Serve. Scoop big squares.

    Add sour cream, hot sauce, or a squeeze of lime if you like. Proceed to collect compliments.

Storage Instructions

• Fridge: Cool completely, then cover tightly or store in airtight containers for up to 4 days.
• Reheat: Oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 1–2 minutes. Add a damp paper towel to keep it moist.
• Freezer: Wrap portions well (foil + freezer bag).

  Freeze up to 2 months. Thaw overnight in the fridge, then reheat in the oven for best texture.

What’s Great About This

• One-pan vibes, big payoff: Skillet to casserole dish, done. Minimal cleanup, maximal flavor.
• Budget legend: Ground beef, cornbread mix, canned goods—your wallet can relax.
• Customizable: Mild, spicy, cheesy, veggie-loaded—make it yours without breaking the recipe.
• Meal-prep friendly: Holds well, reheats beautifully, feeds a crowd.

  FYI: leftovers taste even better.

• Kid-approved but not boring: Sweet cornbread + savory beef = universal applause.

Avoid These Mistakes

• Watery filling: Don’t skip draining tomatoes and simmering. Soggy bottom? Hard pass.
• Under-seasoning: Cornbread is slightly sweet, so the beef needs bold spices.

  Taste before baking.

• Overmixing cornbread: Tough, dense top happens when you beat it like cake batter. Gentle folding wins.
• Overbaking: Dry cornbread is a buzzkill. Pull it when the top springs back and the toothpick is clean.
• Skipping the rest: Let it sit a few minutes so the layers set and slice cleanly.

  Impatient? You’ll get a tasty crumble pile.

Mix It Up

• Tex-Mex Twist: Add 1 teaspoon oregano, 1/2 teaspoon cayenne, and swap cheddar for pepper jack. Finish with pickled jalapeños.
• BBQ Style: Stir 1/3 cup BBQ sauce into the beef, add smoked gouda, and top with a drizzle of sauce after baking.
• Southwest Veggie Boost: Add black beans (rinsed), extra corn, and diced zucchini.

  Keep the spices bold.

• Breakfast Casserole: Mix in cooked chorizo with the beef and serve with fried eggs on top. Brunch, upgraded.
• From-Scratch Cornbread: Use 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup buttermilk, 2 eggs, 1/4 cup melted butter. Stir, top, bake.
• Lean & Light: Swap ground turkey, add an extra tablespoon of olive oil, and punch up the seasoning to compensate.

FAQ

Can I make this ahead?

Yes.

Assemble the beef layer and store it in the fridge up to 24 hours. Mix and add the cornbread batter right before baking for best rise and texture. If baking from cold, add 5 minutes.

What if I don’t have cornbread mix?

Use the from-scratch cornbread formula in the Mix It Up section.

It’s simple, consistent, and better than most boxed mixes, IMO.

Can I use cast iron?

Absolutely. Cook the beef in a 12-inch cast-iron skillet, top with cheese and batter, and bake directly in the pan. Fewer dishes, extra browning, chef’s kiss.

How do I make it spicier?

Add minced jalapeño with the onions, use hot green chiles, sub pepper jack, and toss in a pinch of cayenne.

A drizzle of hot honey post-bake is elite.

Is there a dairy-free option?

Use dairy-free cheese or skip it, and choose a cornbread mix that’s dairy-free. Swap milk with unsweetened almond or oat milk and use oil instead of butter.

Can I add more vegetables?

Yes—stir in diced carrots, zucchini, or mushrooms with the onions and peppers. Just cook off moisture so the filling stays thick and flavorful.

What sides go well with this?

Simple slaw with lime, a green salad, or sautéed green beans.

If you’re feeling extra, serve with guac, salsa, and a squeeze of lime over each slice.

How do I prevent a dry cornbread top?

Don’t overbake. You can also add 1–2 tablespoons of sour cream or yogurt to the batter for extra moisture. And keep an eye on it for the last 5 minutes.

The Bottom Line

Ground Beef and Cornbread Casserole is the reliable, low-cost, high-reward dinner your week needs.

It’s hearty, flexible, and designed for real life—busy schedules, hungry people, and not enough pans. Keep the spices bold, the cornbread tender, and the rest time short, and you’ll have a repeat winner. Make it once and watch it join your greatest hits playlist—no algorithm needed.