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Ground Beef and Cornbread Casserole with Cheddar Crust

Ground beef and cornbread casserole layers a simmered beef, tomato, and corn filling beneath a golden cheddar cornbread crust. Bake it until a toothpick comes out clean and the crust reaches at least 160°F.
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Prep Time 20 minutes
Cook Time 46 minutes
resting 10 minutes
Total Time 1 hour 16 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the beef filling
  • 1 Cooking spray for coating
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, finely chopped
  • 1.5 lb ground beef 85% lean
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes drained
  • 1 can (15 oz) corn drained
  • 0.5 cup beef broth
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.25 tsp black pepper
For the cheddar cornbread crust
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 egg large
  • 1 cup whole milk
  • 0.25 cup unsalted butter melted
  • 1.5 cup sharp cheddar cheese shredded, divided

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the beef filling
  1. Preheat the oven to 400°F and lightly coat a 9x13-inch baking dish with cooking spray.
  2. Heat the vegetable oil in a 12-inch skillet over medium heat, add the onion, and cook for 3 to 4 minutes, stirring, until softened.
  3. Add the ground beef and cook for 7 to 9 minutes, breaking it up, until browned and it reaches 160°F; drain excess fat if needed.
  4. Stir in the tomato paste and cook for 1 minute.
  5. Add the diced tomatoes, corn, beef broth, chili powder, cumin, and black pepper, then simmer for 5 to 7 minutes until the mixture thickens and no liquid pools in the skillet.
  6. Spoon the beef mixture into the prepared baking dish.
Make the cheddar cornbread crust
  1. Whisk the flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
  2. In a separate bowl, whisk the egg, milk, and melted butter.
  3. Stir the egg mixture into the dry ingredients just until combined.
  4. Fold in 1 cup of the cheddar.
  5. Spoon the batter over the beef filling and spread it evenly to cover.
  6. Sprinkle the remaining 1/2 cup cheddar over the top.
  7. Bake for 25 to 30 minutes until the crust is golden, a toothpick inserted into the cornbread comes out clean, and the center of the crust reaches at least 160°F.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For a tender crust, stir the batter just until combined. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free variation, use a gluten-free 1:1 flour blend and confirm the cornmeal is certified gluten-free.