Go Back
Cowboy Beef Bean Cornbread Casserole
Andre Lewis

Cowboy Beef Bean Cornbread Casserole

Three kinds of beans and one pound of beef make a smoky, lightly sweet base under a soft cornbread layer. Unlike a chili bake, the filling is thick enough to hold the batter above it. Spoon the batter across the hot mixture promptly so its underside begins setting at once.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 pound 90% lean ground beef
  • 1 medium onion diced
  • 1 can kidney beans 15 ounces, rinsed
  • 1 can pinto beans 15 ounces, rinsed
  • 1 can black beans 15 ounces, rinsed
  • 1 can tomato sauce 15 ounces
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt divided
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 large egg
  • 1 cup whole milk
  • 1/4 cup melted butter

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown beef and onion and drain.
  2. Stir in beans, tomato sauce, molasses, vinegar, Worcestershire, paprika and 1/2 teaspoon salt and simmer 6 minutes. Spread hot filling in the dish.
  3. Whisk cornmeal, flour, baking powder and remaining salt. Whisk egg, milk and butter separately and stir into dry ingredients just until combined.
  4. Spoon batter in small mounds over the filling and spread gently to cover.
  5. Bake for 30 to 35 minutes until the cornbread is golden and tests clean. Rest 10 minutes.