Cornbread Topped Bean Casserole
A hearty casserole combining seasoned ground beef and beans topped with a flavorful cornbread crust, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 lb. ground beef ⓘ
- 1/2 cup chopped onions ⓘ
- 1 (16 oz.) can pork and beans ⓘ
- 1 (4 oz.) can green chilies ⓘ
- 1 (1 1/2 oz.) package taco seasoning ⓘ
- 1/4 cup water ⓘ
- 1 1/4 cups cornmeal ⓘ
- 1/4 cup flour ⓘ
- 1 tablespoon baking powder ⓘ
- 1 tablespoon sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1 cup milk ⓘ
- 1 egg ⓘ
- 3 tablespoons vegetable oil ⓘ
Instructions
- Brown ground beef and chopped onions in a skillet.
- Drain excess fat from the beef and onions.
- Stir in drained pork and beans, green chilies, taco seasoning, and water.
- Spread the mixture into an 8-inch glass baking dish.
- Preheat the oven to 350°F (175°C).
- Prepare the cornbread batter by mixing cornmeal, flour, baking powder, sugar, salt, milk, egg, and vegetable oil.
- Pour the cornbread batter over the beef and bean mixture in the baking dish.
- Bake in the preheated oven for approximately 30 minutes until golden and cooked through.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the bean mixture. If you're out of green chilies, you can substitute with diced bell peppers or omit them entirely. For a vegetarian version, swap out the ground beef for lentils or a meat alternative, and use vegetarian beans.
Serving Suggestions
This hearty casserole is perfect as a main dish and pairs beautifully with a side salad or steamed vegetables for a complete meal. For a fun twist, serve with sour cream or guacamole on top. It also makes for a great potluck dish alongside other favorites like It'S A Winner Chili.
Storage & Reheating
Leftover cornbread topped bean casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal. Avoid reheating multiple times to maintain the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Topped Bean Casserole contains roughly 618 calories, with 18g protein, 81g carbohydrates, and 24g fat. It is an excellent source of protein (36% of the Daily Value), iron (31% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's coming straight out of the fridge.
What can I substitute for cornmeal?
If you don't have cornmeal, you can use a combination of polenta or finely ground oats as a substitute. Keep in mind that the texture will be slightly different but will still result in a delicious topping.
Can I freeze the cornbread topped bean casserole?
Absolutely! To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).