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Cheesy Beefy Cornbread Casserole

A comforting and hearty casserole that combines seasoned ground beef, creamy cheese, and sweet cornbread into a delightful meal perfect for family dinners and potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef can be substituted with ground turkey or chicken
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can 15 oz corn, drained
  • 1 can 10.5 oz diced tomatoes with green chilies
  • 1 package 8.5 oz cornbread mix
  • 1 cup shredded cheddar cheese or any cheese of your choice
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
Optional Toppings
  • sour cream for serving
  • sliced green onions for serving
  • extra cheese for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  3. Add the onion and garlic to the skillet, sauté until the onion becomes translucent.
  4. Stir in the corn and diced tomatoes, mixing well to combine. Season with chili powder, cumin, salt, and pepper. Remove from heat and set aside.
  5. In a mixing bowl, combine the cornbread mix, milk, and eggs; stir until just combined.
Assembly and Baking
  1. Spread half of the cornbread mixture into the bottom of a greased 9x13 inch baking dish.
  2. Layer the beef mixture evenly over the cornbread layer.
  3. Sprinkle the cheddar cheese over the beef mixture.
  4. Top with the remaining cornbread mixture, spreading it evenly over the cheese.
  5. Bake in the preheated oven for about 25-30 minutes, or until the cornbread is golden brown and cooked through.
  6. Remove from oven and allow to cool for 5-10 minutes before serving.

Notes

For a spicy variant, add sliced jalapeños or diced green chilies. This casserole pairs nicely with a green salad or coleslaw. Stores well for up to three days in the refrigerator.