Rustic Cowboy Cornbread Hot Dish

There’s just something about a hearty, cozy casserole that feels like home, isn’t there? Especially now when the temperatures are FINALLY starting to drop. There is also something so cozy and comforting when the kitchen is filled with warm, savory smells. That’s exactly what this Rustic Cowboy Cornbread Hot Dish is all about.

Think of it as part comfort food, part Tex-Mex, and 100% crowd-pleaser. It’s got a flavorful base of beef, beans, and corn, all seasoned up with taco spices and topped with a golden, cheesy cornbread crust. It’s simple, satisfying, and just a little rustic—the kind of meal you want after a long day or when you’re feeding a hungry crew; or when you want some delicious leftovers to last you a bit!

Ingredients

For the protein filling

• 1 lb ground beef (I prefer 93/7)

• 1, 15.25 oz canned corn

• 1 medium yellow onion, diced

• 1.5 cups cooked pinto beans (or 1, 15.5oz can)

• 10 oz can Rotel (drained)

• 3 cloves garlic minced

• 1 package taco seasoning (or homemade!)

For the cornbread topping

• 1 cup cornmeal

• 1 cup gluten free flour or all-purpose flour

• ¼ cup granulated sugar

• ¼ cup sour cream

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 1 cup milk (I used 2%)

• 2 large eggs

• 6 tablespoon unsalted butter melted

• 1 cup cheddar cheese, shredded

• Optional: Parsley

Ingredients:

1. Go ahead and preheat your oven to 375°F. If you’re using a Dutch oven, you’re good to keep moving. If you’ve got a regular baking dish, give it a quick spray with nonstick cooking spray so nothing sticks, and set it aside.

2. Grab a big skillet and heat it over medium heat. Toss in your ground beef and onions. Let it all cook together for about 5–6 minutes, until the beef is nice and browned, the onions look soft and see-through. Drain off any extra grease and add salt and pepper to taste.

3. Stir in the garlic and let it cook for just a minute—it’ll smell amazing. Take the skillet off the heat, then mix in the Rotel, pinto beans, corn, and taco seasoning. Spread this mixture evenly into your Dutch oven or baking dish.

4. In one bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk the milk, eggs, sour cream, and melted butter. Pour the wet mix into the dry (make a little well in the middle—it makes it a bit easier!) and stir just until everything comes together. Don’t overmix. Gently fold in the cheese at the end.

5. Spoon the cornbread batter over the beef mixture. Spread it all the way to the edges so the meat layer is fully covered.

6. Pop the casserole dish into your preheated oven and bake for 25–30 minutes. You’ll know it’s ready when the cornbread is a beautiful golden color, a little crispy on top, and a toothpick poked in the center comes out clean.

7. Finish it off by brushing the top of the baked casserole with melted butter and parsley. You can also top the dish with some fresh cilantro, sour cream, salsa, pickled jalapeño slices, or even a splash of hot sauce. Whatever makes your heart happy!

I hope you enjoy!

Katherine, Quiet Comforts Blog