Cowboy Cornbread

Cowboy Cornbread Casserole

Ingredients:

For the meat filling:

1 lb ground beef

1 small onion, diced

1 can (15 oz) chili beans (or black beans), drained

1 can (15 oz) corn, drained

1 can (10 oz) Rotel (diced tomatoes with green chilies), drained

1 tsp chili powder

1/2 tsp cumin

Salt & pepper to taste

1 cup shredded cheddar or pepper jack cheese

For the cornbread topping:

1 box (8.5 oz) Jiffy corn muffin mix

1 egg

1/3 cup milk

Optional: 1/2 cup shredded cheese mixed into the batter

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Instructions:

1. Preheat oven to 400°F (200°C). Grease a 9x9 or similar-size baking dish.

2. Make the meat filling:

In a skillet, cook ground beef and onion until browned.

Stir in beans, corn, Rotel, chili powder, cumin, salt, and pepper.

Simmer for a few minutes, then stir in the shredded cheese.

Pour the mixture into the baking dish.

3. Mix the cornbread batter:

In a bowl, combine Jiffy mix, egg, and milk. Stir until just combined.

Optionally, mix in extra cheese for a cheesy top layer.

4. Top and bake:

Spread cornbread batter evenly over the meat mixture.

Bake for 20–25 minutes, or until the cornbread is golden and cooked through.

5. Cool slightly and serve:

Let rest for 5 minutes before serving. Garnish with green onions or serve with sour cream if desired.