I like this casserole because it comes together fast and bakes up beautifully in one dish. The combination of seasoned ground beef, creamy soup, and cornbread is always a hit in my house. It’s flexible, too—I can switch up the soup flavor or cheese, and it still turns out great. Best of all, cleanup is minimal, and leftovers are even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 box cornbread mix (Jiffy-style recommended)
1 cup shredded cheddar cheese
1 can (15 oz) corn, drained
1 can (10.5 oz) cream of mushroom or cream of chicken soup
½ cup milk
1 small onion, diced (optional but recommended)
Salt and black pepper, to taste
1 tablespoon oil, for cooking the beef
Directions
I preheat my oven to 375°F and lightly grease a 9×13-inch baking dish.
In a skillet over medium heat, I warm the oil, then add the ground beef and diced onion. I cook them until the beef is browned and the onion is tender, then season with salt and pepper. After that, I drain any excess fat.
I stir in the cream soup and drained corn with the cooked beef, mixing everything together until it’s creamy and combined.
I spread this mixture into the prepared baking dish, smoothing it into an even layer.
Then I sprinkle the shredded cheddar cheese evenly over the top.
In a separate bowl, I prepare the cornbread batter according to the box directions (usually adding milk and an egg).
I pour the batter over the casserole, using a spatula to spread it gently and cover the filling completely.
I bake the casserole uncovered for 30 to 35 minutes, or until the cornbread is golden and firm in the center.
After baking, I let it rest for 5 to 10 minutes before serving so the layers set properly.
Servings and timing
This casserole serves about 6 to 8 people and takes roughly 45–50 minutes total—10 to 15 minutes to prep and 30 to 35 minutes to bake. It’s ideal when I want something warm and filling without spending hours in the kitchen.
Variations
Sometimes I swap the cream of mushroom for cream of chicken to change the flavor slightly. I’ve also used a mix of cheddar and pepper jack cheese for extra spice. If I want to bulk it up more, I add a can of black beans or chopped bell peppers to the beef mixture. Topping it with sliced jalapeños before baking gives it a nice kick.
Storage/Reheating
I store leftovers in the fridge for up to 3 days, covered tightly in the same baking dish or in containers. To reheat, I warm it in the oven at 325°F until heated through, or microwave single portions for about 1–2 minutes. The cornbread holds up well and reheats nicely without getting soggy.
FAQs
Can I make this casserole ahead of time?
Yes, I sometimes prepare the filling and cheese layer ahead and refrigerate it. When I’m ready to bake, I mix the cornbread topping fresh and pour it on just before baking.
What kind of soup works best?
I usually go with cream of mushroom or cream of chicken. Both add richness and help bind the filling. Cream of cheddar also works if I want it extra cheesy.
Can I use homemade cornbread batter?
Definitely. If I have a favorite homemade mix, I use that instead of the box. I just make sure it’s enough to cover the top evenly.
Is this casserole spicy?
Not on its own. If I want to add heat, I use spicy sausage instead of beef, add chili flakes, or top with jalapeños.
Can I freeze it?
Yes. I bake it first, let it cool completely, then wrap it tightly and freeze for up to 2 months. I reheat it from frozen at 350°F, covered with foil, until heated through.
Conclusion
This Viral Cornbread Cowboy Casserole is comfort food made simple. It’s packed with creamy, cheesy goodness, topped with golden cornbread, and guaranteed to satisfy. Whether I’m making it for a laid-back dinner or bringing it to a potluck, it always gets rave reviews—and I never mind how easy it is to make.
This hearty cowboy casserole went viral for a reason! With savory beef, creamy corn filling, cheddar cheese, and a golden cornbread crust, it’s comfort food made easy.
Ingredients
1 lb ground beef
1 tablespoon oil (for cooking the beef)
1 small onion, diced (optional, but recommended)
Salt and black pepper, to taste
1 can (15 oz) corn, drained
1 can (10.5 oz) cream of mushroom or cream of chicken soup
1 cup shredded cheddar cheese
1 box cornbread mix (Jiffy-style recommended)
½ cup milk (for cornbread mix)
1 egg (if required by cornbread package instructions)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In a skillet, heat oil over medium heat. Add ground beef and diced onion. Cook until beef is browned and onion is soft. Drain excess fat.
Stir in cream soup and drained corn. Mix well and spread evenly in the prepared baking dish.
Sprinkle shredded cheddar cheese over the beef mixture.
In a bowl, prepare cornbread batter according to package directions (usually by adding milk and egg).
Pour the batter evenly over the top of the casserole, spreading gently to cover.
Bake uncovered for 30–35 minutes, or until the cornbread is golden and cooked through.
Let rest 5–10 minutes before serving. Enjoy warm!
Notes
Soup Swap: Use either cream of mushroom or cream of chicken based on preference.
Cornbread Tip: Don’t overmix the batter; a light stir will keep the cornbread fluffy.
Optional Add-ins: Add chopped jalapeños, diced green chilies, or taco seasoning for an extra kick!
Leftovers store well in the fridge for up to 3 days. Reheat in the oven or microwave.
