Cheesy Cornbread Casserole with Ground Beef

Here is my favorite cornbread casserole recipe, with tender ground beef, creamy corn, and a fluffy cornbread topping that bakes up golden and delicious.

This cornbread casserole is one of those comfort food dishes that my family asks for again and again. It’s hearty enough to feed a crowd and simple enough for a weeknight dinner. Plus, who doesn’t love cornbread and beef together?

What Kind of Ground Beef Should I Use?

For this cornbread casserole, you’ll want to use ground beef with a fat content between 80/20 and 85/15 – this gives you enough flavor without making the dish too greasy. Leaner ground beef like 90/10 can work too, but you might find the casserole a bit drier since there’s less fat to keep everything moist. If you’re using a higher fat content beef, just be sure to drain off any excess grease after browning to prevent your casserole from becoming soggy. Ground chuck is usually a good choice since it has great flavor and the right amount of fat for this type of comfort food dish.

Options for Substitutions

This comfort food casserole is pretty forgiving when it comes to swapping ingredients:

• Ground beef: Ground turkey, chicken, or pork work great here. You could even use plant-based ground meat if you prefer. Just cook it the same way as the beef.
• Condensed tomato soup: If you don’t have tomato soup, mix 1 cup tomato sauce with 2 tablespoons tomato paste and a pinch of sugar. You might need to reduce the water slightly since this mix is thinner.
• Jiffy corn muffin mix: Any brand of corn muffin mix works fine, but stick with the 8-9 ounce size boxes. You can also make your own cornbread topping using cornmeal, flour, sugar, baking powder, and a bit of salt.
• Canned corn: Frozen corn works just as well – just thaw it first and drain any excess water. Fresh corn cut from the cob is even better if you have it.
• Chili powder: Feel free to adjust the heat level with paprika for milder flavor, or add cumin and cayenne for more kick. Taco seasoning packets work too – just use about half a packet.
• Milk: Any milk works here – whole, 2%, or even buttermilk. Non-dairy options like almond or oat milk are fine too.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this cornbread casserole is not draining the ground beef properly after browning, which can leave you with a greasy, unappetizing dish – make sure to drain off all the fat before adding your other ingredients.

Another common error is overcooking the beef mixture on the stovetop, since it will continue cooking in the oven, so just brown the meat and let the vegetables soften slightly before moving to the baking step.

Don’t skip letting the beef mixture cool for a few minutes before adding the cornbread topping, as the hot mixture can start cooking the batter prematurely and create an uneven texture.

Finally, resist the urge to open the oven door too often while baking – the cornbread needs consistent heat to rise properly, and a golden-brown top that springs back when lightly touched is your sign that it’s ready.

What to Serve With Cornbread Casserole?

This hearty cornbread casserole is pretty much a complete meal on its own, but I love serving it with a simple side salad to balance out all that comfort food goodness. A crisp iceberg or romaine salad with ranch dressing works perfectly, or you could go with a Mexican-inspired salad with black beans, avocado, and lime vinaigrette since the casserole has those chili powder flavors. Some steamed broccoli or green beans also make great sides if you want to add more veggies to the plate. Don’t forget to set out those optional toppings like shredded cheese, sour cream, and chopped green onions so everyone can customize their serving just the way they like it.

Storage Instructions

Refrigerate: This cornbread casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or plastic wrap, or transfer leftovers to an airtight container. I actually think it tastes even better the next day when all those flavors have had time to meld together!

Freeze: You can definitely freeze this casserole for up to 3 months. Let it cool completely first, then wrap it well in plastic wrap and foil, or cut it into portions and store in freezer-safe containers. It’s great for busy weeknight dinners when you need something hearty and ready to go.

Reheat: To warm up leftovers, cover with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions for 1-2 minutes. If reheating from frozen, thaw overnight in the fridge first, then reheat as usual.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 80-90 g
• Fat: 75-85 g
• Carbohydrates: 190-210 g

Ingredients

For the beef layer:

• 1 cup water
• 2 garlic cloves, minced (about 1 tsp, freshly minced for best flavor)
• 1 large yellow onion, chopped (about 1 cup diced pieces)
• 1 can whole kernel corn, drained (I use Del Monte)
• 1 can condensed tomato soup, undiluted
• 1 lb ground beef (80/20 blend works best)
• 1 tsp salt
• 1 tbsp chili powder (freshly ground preferred)

For the cornbread topping:

• 1 large egg (room temperature)
• 1 box Jiffy corn muffin mix
• 1/3 cup milk (makes it extra moist and tender)

Optional toppings:

• Diced red onion (adds a nice crunch)
• Chopped parsley or cilantro (adds a fresh garnish)
• Shredded cheddar cheese (optional but recommended for extra richness)
• Sour cream
• Sliced green onion

Step 1: Prepare Your Mise en Place and Preheat the Oven

• 1 large yellow onion
• 2 garlic cloves
• 1 can whole kernel corn

Preheat your oven to 425°F and grease a 9×13 inch baking dish with butter or cooking spray.

While the oven heats, chop the onion into bite-sized pieces, mince the garlic, and drain the canned corn in a colander.

Measure out the chili powder, salt, and have the tomato soup, water, and milk ready.

I like to use room temperature ingredients for the cornbread batter since they combine more smoothly and create a more tender crumb.

Step 2: Brown the Beef and Build the Sauce Base

• 1 lb ground beef
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 can whole kernel corn, drained
• 1 can condensed tomato soup, undiluted
• 1 cup water
• 1 tbsp chili powder
• 1 tsp salt

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks.

After about 3-4 minutes when the beef is mostly browned, add the chopped onion and continue cooking for another 4-5 minutes until the onion softens and starts to become translucent.

Add the minced garlic and cook for just 30 seconds until fragrant, then drain off excess fat from the skillet.

Pour in the condensed tomato soup, water, drained corn, chili powder, and salt, stirring well to combine all the flavors.

Step 3: Simmer the Filling and Prepare the Cornbread Batter

• 1 box Jiffy corn muffin mix
• 1 large egg, room temperature
• 1/3 cup milk
• Shredded cheddar cheese

Let the beef and sauce mixture simmer gently for about 15 minutes—this allows the flavors to meld together and creates a richer, more cohesive sauce.

While this simmers, whisk together the cornbread mix, egg, and milk in a separate bowl until just combined.

I prefer to add a handful of shredded cheddar cheese directly into the cornbread batter for extra richness and flavor that goes beyond what the topping adds.

Step 4: Assemble and Bake the Casserole

• beef and sauce mixture from Step 2
• cornbread batter from Step 3

Transfer the simmered beef mixture from Step 2 to your prepared baking dish, spreading it into an even layer.

Pour or dollop the cornbread batter from Step 3 over the top, gently spreading it to cover the filling—it doesn’t need to be perfectly smooth since it will rise and fill in gaps as it bakes.

Place in the preheated 425°F oven and bake for 18-20 minutes until the cornbread topping is golden brown and a toothpick inserted into the cornbread portion comes out clean.

Step 5: Rest and Serve with Fresh Toppings

• Sour cream
• Chopped parsley or cilantro
• Diced red onion
• Sliced green onion

Remove the casserole from the oven and let it rest for 5-10 minutes before serving—this allows the cornbread to set slightly and the filling to settle.

Serve warm with sour cream dolloped on top, fresh chopped parsley or cilantro for brightness, diced red onion for a sharp crunch, and sliced green onion for a mild onion flavor.

The combination of cool, creamy, fresh, and crispy toppings against the warm, cheesy casserole creates wonderful texture and flavor contrasts.