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One-Pan Cornbread Casserole with Ground Beef

chef Laya
This One-Pan Cornbread Casserole with Ground Beef is a hearty and comforting dinner made with seasoned ground beef, sweet corn, tomatoes, cheddar cheese, and a golden cornbread topping. It is an easy one-pan meal perfect for busy weeknights and family dinners.
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Type of plate Dinner, Main Course
kitchen American
Serving 6

Ingredients
  

For the Ground Beef Filling

  • 1 pound ground beef
  • 1 small yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup diced tomatoes or tomato sauce
  • 1 tablespoon tomato paste optional
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil if needed
  • 1 cup shredded cheddar cheese

For the Cornbread Topping

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup milk
  • ¼ cup melted butter or neutral oil
  • 1 tablespoon honey or sugar optional

Optional Toppings

  • Sour cream
  • Salsa
  • Pico de gallo
  • Sliced jalapeños
  • Fresh cilantro
  • Sliced green onions
  • Avocado

Instructions
 

  • Preheat the oven to 375°F, or 190°C. Lightly grease an oven-safe skillet or baking dish.
  • Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes, until softened.
  • Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks.
  • Stir in the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute.
  • Add the corn, diced tomatoes, and tomato paste, if using. Stir well and simmer for 3 to 5 minutes, until the mixture is flavorful and slightly thickened.
  • Remove the skillet from the heat and sprinkle the shredded cheddar cheese over the beef mixture.
  • To prepare the cornbread topping, whisk together the cornmeal, flour, baking powder, and salt in a medium bowl.
  • In a separate bowl, whisk together the egg, milk, melted butter, and honey or sugar, if using.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
  • Spoon the cornbread batter over the beef mixture and spread it evenly.
  • Bake for 25 to 30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out mostly clean.
  • Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.
  • Serve warm with sour cream, salsa, pico de gallo, jalapeños, or fresh cilantro.