Cowboy Cornbread

Looking for a way to use ground beef? If you’re tired of burgers and spaghetti, check out this savory cornbread that’s elevated to a meal with the help of a spicy meat filling!

Also known as Tex Mex cornbread, this quickie casserole can potentially cover your protein, carbs and veg depending on your chosen ingredients. In my version I used onions, green peppers and tomatoes, but in other variations kidney beans are added. Use whatever makes you say ye-hah!

I also chose to bake mine right in the skillet that I used to cook the filling. I did not rinse it after scraping out the meat–it seemed completely clean– nor did I grease it. If you want to use a baking dish, use one that is 9″x13,” and please grease and flour it. My cast iron skillet is 12.” In a 9″x13″ pan, your cornbread may turn out slightly thicker than mine, but would you really care?

I hope you try this cornbread–and I will be even happier if you try your version and it becomes your latest masterpiece.

Order a cast iron skillet here.

Print Recipe

Cowboy Cornbread

Sometimes known as Tex Mex cornbread.

Course

Main Dish

Cuisine

American

Keyword

Homemade

Servings

Ingredients

• 1 cup cornmeal yellow
• 1 cup flour all purpose
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons oil
• 1 1/4 cups buttermilk or soured milk
• 1/2 cup butter melted
• 1 cup cheddar cheese grated
• 1 tablespoon oil
• 1 pound ground beef
• 1 onion chopped
• 2 cloves garlic minced
• 1/2 green pepper diced
• 1 tomato diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons chili powder Mexican
• 1 teaspoon cumin ground
• 1 teaspoon paprika sweet, hot or smoked

Course Main Dish Cuisine American Keyword Homemade Servings Ingredients 1 cup cornmeal yellow 1 cup flour all purpose 2 tablespoons sugar 1 tablespoon baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 eggs 2 tablespoons oil 1 1/4 cups buttermilk or soured milk 1/2 cup butter melted 1 cup cheddar cheese grated 1 tablespoon oil 1 pound ground beef 1 onion chopped 2 cloves garlic minced 1/2 green pepper diced 1 tomato diced 1 teaspoon salt 1/2 teaspoon pepper 3 tablespoons chili powder Mexican 1 teaspoon cumin ground 1 teaspoon paprika sweet, hot or smoked

Instructions

1. To make cornbread, combine cornmeal, all purpose flour, sugar, baking powder, baking soda and salt in a large bowl.
2. In a smaller bowl, beat eggs and oil together. Add buttermilk (or soured milk) and whisk together well. Make a well in the center of dry ingredients and pour in milk mixture. Stir a little to combine then add the melted butter. Stir a little more and add cheese. Combine gently with a spatula without over mixing, then set aside for 30 minutes.
3. To make filling, heat 1 tablespoon oil in a large skillet on medium high. Add ground beef and cook until all the pink is gone, about 10 minutes.
4. Add garlic, onion, green pepper and tomato. Stir to combine then add chili powder, cumin, paprika, salt and pepper. Lower heat to medium and cook 6-7 minutes or until onions are clear and spices are toasted. Transfer to a plate to cool slightly.
5. Preheat oven to 400F. Grease and flour a 9"x13" baking dish. Spread half of the cornbread batter into pan (or same skillet, if using), then top with meat mixture. Dollop remaining cornbread batter evenly on top, then spread to cover filling.
6. Bake for 20-25 minutes or until cornbread looks golden brown on top.