Cowboy Cornbread Bake

This Tex-Mex Cornbread Skillet blends tasty ground beef, beans and corn underneath a soft, puffy cornbread layer. It's a filling one-dish meal that'll make your family happy. The bottom part mixes beef, beans, corn and zesty taco flavors, all covered with melty cheese. The top cornbread part combines Jiffy mix with creamy ingredients for a slightly sweet cap that perfectly balances the savory stuff below.

INGREDIENTS

• Ground Beef: 2 lbs, making a substantial base
• Kidney Beans: 1 can (14.5 oz), drained, offering protein boost
• Corn: 1 can (14 oz), drained, bringing natural sweetness
• Water: 1 cup, helps everything come together
• Salsa: 2 cups, adds moisture and kick
• Black Pepper: ½ tsp, freshly ground
• Salt: 1 tsp, enhances other flavors
• Garlic Powder: ½ tsp, gives extra flavor depth
• Taco Seasoning: 1 packet (1 oz), brings the Tex-Mex flavor
• Shredded Cheese: 1½ cups (e.g., Colby Jack), creates a gooey middle layer
• Jiffy Corn Muffin Mix: 1 box (8.5 oz), forms the topping
• Milk: 2 tbsp, helps mix the topping
• Sour Cream: ¼ cup, makes topping extra moist
• Creamed Corn: 1 can (8.25 oz), adds creaminess to cornbread

INSTRUCTIONS

Step 1:

Get your oven hot at 350°F (175°C).

Step 2:

Cook beef in a pan over medium-high heat until no longer pink, then pour off any fat.

Step 3:

Mix in the beans, corn, salsa, taco seasoning, water, salt, pepper, and garlic powder with the meat, stirring everything together.

Step 4:

Pour this meat mixture into a greased 9x13-inch dish and sprinkle cheese all over it.

Step 5:

Mix the corn muffin mix, creamed corn, milk, and sour cream in a separate bowl until well combined.

Step 6:

Gently spread the cornbread mix over everything in the baking dish.

Step 7:

Bake for about 35-40 minutes until the top turns golden and cooks through.

Step 8:

Enjoy while warm with extra toppings like sour cream, diced avocado, or chopped tomatoes.

Serving and Storage Tips

• Top with a spoonful of sour cream, chunks of avocado, or some fresh cilantro for extra taste.
• Keep any uneaten portions in a sealed container in your fridge up to 3 days.
• Warm it up in your microwave or oven before eating again.

Helpful Notes

• Want it hotter? Use spicy salsa or throw in some chopped jalapeños.
• Need gluten-free? Just swap in a cornbread mix without gluten.

Tips from Well-Known Chefs

• Chef Tip: Try adding a pinch of smoked paprika to the meat for a subtle smoky taste.

Upgrading Your Cornbread Dish

To make it even tastier, mix in some chopped green chilies or sliced black olives with the meat, or drizzle a bit of honey on the cornbread layer for a touch of sweetness.

Great for Southwest Food Lovers

This skillet meal hits the spot for anyone who enjoys Southwest flavors. It's an easy but yummy dish that puts together rich meaty tastes with sweet cornbread, making it perfect for family dinners or potluck parties.

FAQs

Can I use turkey instead of beef?

Absolutely, ground turkey works great as a lighter choice.

Can I put this together early?

Sure, you can get it all ready up to 24 hours before and keep it in the fridge until baking time.

How do I tell when it's done cooking?

The top should look golden brown and a toothpick stuck in the middle should come out clean.

Can I save some for later?

Yes, cool it down and freeze portions for up to 3 months. Just thaw before heating it up again.

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Conclusion

Cowboy Cornbread Bake mixes savory beef, corn, beans, and taco-seasoned salsa, topped with melty cheese and a buttery cornbread layer. Using a simple blend of Jiffy corn muffin mix, creamed corn, milk, and sour cream, the dish bakes to a golden, bubbly finish. Garnish with favorites like avocado, sour cream, or chopped tomatoes, and enjoy this easy crowd-pleaser any night or at a gathering.