This Easy Ground Beef Cornbread Casserole Recipe is a classic dish that is essentially beef chili with a buttery, homemade cornbread casserole topping. This old-school dish is definitely a family favorite.
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Growing up, my mom made this dish using a recipe from an old Betty Crocker cookbook. I loved that it included a cornbread topping and was topped with the best I have ever tasted!
I make this recipe using my Homemade Southern Cornbread and/or Keto Low-Carb Cornbread recipes. Both work very well for this dish.
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Where Did Tamale Pie Originate?
This dish is also referred to as American Tamale pie and was invented sometime in the early 1900s in the United States, and circa the mid 1910s the dish was included in the curriculums of some home economics classes in U.S. high schools. The dish may have originated in the U.S. state of Texas. You can read more about the origin here.
Homemade Cornbread Ingredients
- Yellow Cornmeal
- All-purpose flour
- Baking Powder
- Salt
- Optional sweetener or sugar
Recipe Filling Ingredients
- Ground beef or whatever meat you choose for the recipe
- Onions
- Peppers
- Chili Powder
- Cumin
- Ground Oregano
- Corn
- Diced Tomatoes and Chilis
How to Make Ground Beef Cornbread Casserole
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Make your cornbread batter. Combine the dry ingredients (except for the cheese) in a bowl and then at the wet ingredients. Stir.
- Fold in the cheese, stir, and set aside.
- Heat a cast iron skillet on medium-high heat with olive oil. When hot add onions and peppers. Saute.
- Add the ground beef and seasonings. Break down the ground beef and cook until it's no longer pink.
- Add the diced tomatoes and corn. Spread the mixture evenly throughout the pan.
- Top with the cornbread batter.
- Bake for 30-40 minutes.
Self-Rising Cornmeal Mix
One hack to making homemade cornbread is to use self-rising cornmeal. You can skip the cornmeal, flour, and baking powder. It's completely optional! It's available here on Amazon.
Can You Use Jiffy Cornbread
Yes, you can use whatever cornbread you want.
What to Serve and Pair With the Dish
Instant Pot Collard Greens
Southern Collard Greens
Southern Mustard Greens
Green Goddess Salad
Instant Pot Cabbage
Air Fryer Green Beans
Air Fryer Brussels Sprouts
Fried Cabbage
Zucchini Au Gratin
Scalloped Corn
Southern Chicken Spaghetti
More Cornbread Recipes
Sweet Potato Cornbread
Pumpkin Cornbread
Southern Cornbread Dressing
Blueberry Cornbread
Homemade Cornbread Muffins
Cornbread Casserole
How to Reheat
I find it best to reheat in the oven or in the air fryer at 350 degrees until warm.
Recipe Tips
- You can use vegetable oil instead of butter if you wish.
- You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
- The dish will last tightly covered and stored in the fridge for 3-4 days.
Freezer Tips
You can freeze the dish, but I recommend making the filling, without baking the cornbread if that's your intent. The cornbread will get soggy if you freeze it. Freeze the dish with the wet batter on top. Bake it from frozen for double the bake time in the recipe, 60-70 minutes.
Ground Beef Cornbread Casserole Recipe
Ingredients
Homemade Cornbread Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sweetener or sugar Omit if you don't like sweetened cornbread. Use more or less to taste.
- ¼ cup unsalted butter ½ stick melted
- 2 large eggs
- 1 ½ cups buttermilk
- ⅓ cup shredded cheddar cheese
Filling
- 1 tablespoon olive oil
- ½ cup chopped onions
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- 1 ½ pounds ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon red cayenne pepper optional for spicy
- 1 cup frozen corn
- 15 oz diced tomatoes and green chilies Do not drain.
Instructions
- Preheat oven to 375 degrees.
- Add the yellow cornmeal, flour, baking powder, salt, and sweetener to a mixing bowl. Stir to combine.
- Next add in the eggs, butter, and buttermilk. Stir to combine.
- Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
- Fold in the cheddar cheese and stir.
Filling
- Heat a cast iron skillet (a 10inch or 12 inch will work) on medium-high heat with olive oil. You can use any pan coupled with a 9x13 baking dish to bake the casserole if you wish.
- When hot, add the onions, red peppers, and green peppers. Cook for 3-4 minutes until soft and the onions are fragrant.
- Add the ground beef and all of the seasonings. Break down the ground beef with a meat chopper. Cook for 4-5 minutes until the beef is fully cooked. Drain any excess fat from the beef if necessary.
- Add in the diced tomatoes and chilies and frozen corn. Stir and cook for 2-3 minutes until combined. Ensure the filling is equally spread throughout the pan.
- Remove the pan from heat and spread the cornbread topping on top. Use a silicone spoon to spread the cornbread evenly throughout.
- Bake for 30-40 minutes. Test if the cornbread is finished by inserting a toothpick, ensure it returns clean.
Video
Notes
- You can use Jiffy cornbread mix or whatever you wish.
- You can use fresh or canned corn (be sure to drain it).
- If you want a really cheesy cornbread topping, feel free to add more cheese.
- The use of sugar or sweetener is OPTIONAL in this recipe. Using ½ cup will produce cornbread with a hint of sweetness. If you like really sweet cornbread, consider adding a cup of sugar or sweetener.
- You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
Nutrition (displayed with net carbs)
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Synnova says
Yes! This recipe is the bomb.com! Si so tasty, and perfect the next day for lunch!
staysnatched says
I'm so glad you enjoyed it! Yay.
Malin says
This was so good! The whole family loved it and the kids wolfed it down. We’ll be making this again. Many times ? Thank you for sharing your talent with us Brandi
staysnatched says
You're welcome! Glad you enjoyed it!
Julie says
The cornbread topping on this is so good!! This recipe has already become a quick family favorite and will definitely start making a regular appearance on our family dinner menu.
staysnatched says
Yay! So good to hear!
Krista says
Made the low carb version for dinner tonight and it was a hit! Plus, a great way to use a few leftover cobs of corn. 🙂
staysnatched says
Yay! I'm glad it was a hit!
Christiane DeSalvo says
We made the low-carb version tonight and it was an absolute hit. Easy to put together, common ingredients that you traditionally have on hand and a great meal overall. Easy to choose substitutions if you like as well!
Big thank you to Miss Brandi for creating this & different versions of for all kinds of eaters!
staysnatched says
I'm glad to hear you enjoyed it!
Erin says
Another great recipe from Brandi! Had some ground beef on hand and saw this on Instagram and knew I had to make it. I ordered the self-rising cornmeal linked above and, per usual in Brandi recommendations, it did not disappoint. My husband loved it too and we’re both excited for the leftovers the rest of the week. The best part is how think a layer of cornbread you get on top. So good and it holds together wonderfully.
staysnatched says
I'm so glad you enjoyed it.
Dominique says
This was soooo good and so easy to make! The best part is that it’s essentially a one pot meal and I’m all for that!
staysnatched says
Yes to one pot meals!