BBQ Beef Cornbread Casserole (Print Version)
Sweet cornbread base made with creamed corn, topped with seasoned BBQ ground beef and melted cheddar cheese, baked until bubbly.
# Ingredients:
→ For the Cornbread Crust
01 -
1 (8.5 oz) corn muffin mix
02 -
1 (14.75 oz) can creamed corn
03 -
2 large eggs
04 -
1/2 cup milk
→ For the BBQ Beef
05 -
1 1/2 lbs ground beef
06 -
1 3/4 cups BBQ sauce
07 -
2 tablespoons mustard
08 -
1 tablespoon Worcestershire sauce
09 -
2 teaspoons chili powder
10 -
1 teaspoon garlic powder
11 -
2 teaspoons onion powder
12 -
Salt and pepper to taste
13 -
1 1/2 cups shredded cheddar cheese
# Instructions:
01 -
Preheat your oven to 400 degrees. Coat a 9x13 inch baking dish with nonstick cooking spray.
02 -
In a large bowl, combine the corn muffin mix, creamed corn, eggs, and milk, stirring until well mixed. Pour the batter into the prepared baking dish. Bake for 20 minutes.
03 -
While the cornbread is baking, cook the ground beef in a large skillet over medium heat until no longer pink. Drain the fat. Add the BBQ sauce, mustard, Worcestershire sauce, chili powder, garlic powder, onion powder, salt, and pepper. Stir well and cook for an additional 5 minutes.
04 -
Pour the beef mixture over the partially baked cornbread and spread it out evenly. Top with the shredded cheddar cheese. Bake for an additional 20 minutes.
05 -
Let the casserole cool for 5 minutes, then cut into 6 or 8 squares and serve. This is amazing with a side salad, coleslaw, or baked beans!
# Notes:
01 -
The creamed corn makes the cornbread extra moist and delicious!
02 -
You can use your favorite BBQ sauce - sweet, smoky, or spicy all work great.
03 -
This is perfect for busy weeknights, potlucks, or game day gatherings.
04 -
Store leftovers in an airtight container in the fridge and reheat in the microwave.
05 -
The cornbread bakes first, then you add the beef and finish baking - easy as can be!