If you’re craving a cozy, flavor-packed dish that’s perfect for potlucks, weeknight dinners, or even game day, this BBQ Cornbread Casserole is your new go-to! Imagine tender ground beef (or plant-based crumbles!) smothered in smoky BBQ sauce, layered with beans and cheese, then topped with fluffy, golden cornbread. It’s like a complete meal in one dish—savory, slightly sweet, and totally irresistible. Whether you’re new to casseroles or a seasoned pro, this recipe is easy to love and even easier to make!
Why You Will Love This Recipe
This BBQ Cornbread Casserole is comfort food at its best. It’s hearty, customizable, and a crowd-pleaser every time. The combination of sweet cornbread and tangy BBQ sauce creates a mouthwatering balance that’ll keep everyone coming back for seconds. Plus, you can prep it ahead of time, and leftovers reheat like a dream. It’s a no-fuss recipe that tastes like you spent hours in the kitchen!
Ingredients
- 1 lb ground beef (or plant-based ground for a vegetarian option)
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 1⁄2 cups BBQ sauce (divided use)
- 1 cup shredded cheddar cheese
- 1 box cornbread mix (plus ingredients listed on the box, usually milk and egg)
- 1 tsp chili powder
- Salt and pepper to taste
Ingredient Prep Guide
Vegetables: Dice the onion and bell pepper into small, even pieces so they cook quickly and blend seamlessly into the filling. If you prefer a milder onion flavor, rinse the diced onion under cold water to reduce sharpness.
Beans: Drain and rinse the black beans thoroughly to remove excess starch and salt. Let them sit in a strainer for 5 minutes to dry slightly—this prevents the filling from getting watery.
Cheese: Shred the cheese yourself if possible, as pre-shredded varieties often contain anti-caking agents that can make the texture grainy.
Cornbread Batter: Prepare the cornbread mix according to the package instructions after you’ve assembled the filling. This keeps the batter fresh and prevents it from drying out before baking.
Equipment & Tools
- Large oven-safe skillet or 9×13-inch baking dish
- Mixing bowls (2 medium)
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Cheese grater (if shredding cheese yourself)
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). If using a skillet, place it over medium heat. Add the ground beef, onion, and bell pepper. Cook until the beef is browned and the veggies soften, about 8–10 minutes. Drain any excess fat.
Step 2: Stir in the black beans, corn, 1 cup of BBQ sauce, chili powder, salt, and pepper. Let the mixture simmer for 5 minutes to blend the flavors. Taste and adjust seasoning if needed.
Step 3: Remove the skillet from heat (or transfer the mixture to a baking dish if needed). Sprinkle shredded cheese evenly over the top, then drizzle the remaining 1⁄2 cup BBQ sauce over the cheese.
Step 4: In a bowl, prepare the cornbread batter as directed on the package. Pour the batter over the filling, spreading it gently to cover the surface completely.
Step 5: Bake for 20–25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean. Let the casserole cool for 5–10 minutes before serving—this helps the layers set and makes slicing easier.
Key Details
Total Time: 45 mins (Prep: 20 mins | Cook: 25 mins)
🍽️ Servings: 6–8 people
⚙️ Equipment: Skillet or baking dish, mixing bowls, measuring tools
Serving Suggestions
Pair this casserole with a crisp green salad or tangy coleslaw to balance the richness. For a splash of color, garnish with fresh cilantro, sliced green onions, or a dollop of sour cream. It’s ideal for casual gatherings, weeknight meals, or even as a filling for burrito bowls the next day. If you’re serving a crowd, double the recipe and bake it in two dishes—it freezes well, too!
Pro Tips
Layering Matters: Let the filling cool slightly before adding the cheese and cornbread batter. This prevents the cheese from melting too quickly and sinking into the filling, which can make the casserole greasy.
Boost Flavor: Stir 1 cup of shredded cheese into the cornbread batter for an extra cheesy crust. Or, add diced jalapeños to the filling for a spicy kick.
Testing Doneness: If the cornbread browns too quickly, loosely tent the dish with aluminum foil during the last 10 minutes of baking. Check for doneness by inserting a toothpick into the cornbread—if it comes out clean, it’s ready!
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or warm the entire casserole in a 350°F (175°C) oven until heated through (about 15–20 minutes). For longer storage, freeze unbaked or fully cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Troubleshooting
Soggy Filling: Ensure the beans and veggies are well-drained before mixing. Simmer the filling until most liquid evaporates. If using frozen corn, thaw and pat it dry with paper towels first.
Dense Cornbread: Avoid overmixing the batter—stir just until the ingredients combine. Lumps are okay! Overmixing can lead to a tough, dry texture.
Bland Flavor: Taste the filling before baking and adjust seasoning. Add a splash of apple cider vinegar or a pinch of smoked paprika to the BBQ sauce for depth.
Frequently Asked Questions
Can I use chicken instead of ground beef?
Absolutely! Shredded rotisserie chicken or ground turkey work well. Just cook the meat fully before adding it to the filling.
What can I use instead of black beans?
Kidney beans, pinto beans, or even baked beans are great substitutes. Adjust seasoning as needed since baked beans add sweetness.
Can I make this casserole vegetarian?
Yes! Swap the beef for plant-based crumbles and use vegetarian BBQ sauce (check for hidden ingredients like fish sauce).
How do I prevent the cornbread from sticking to the dish?
Lightly grease your baking dish or skillet with cooking spray or butter before adding the filling.
Can I freeze this dish?
Yes! Assemble the casserole up to the cornbread layer, wrap tightly in foil, and freeze. Thaw in the fridge overnight, then bake as directed (add 5–10 minutes to the cook time if needed).
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BBQ Cornbread Casserole
Ingredients
- 1 lb ground beef or plant-based ground
- 1 small onion diced
- 1 red bell pepper diced
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 1 1/2 cups BBQ sauce divided use
- 1 cup shredded cheddar cheese
- 1 box cornbread mix plus ingredients listed on the box
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). If using a skillet, place it over medium heat. Add the ground beef, onion, and bell pepper. Cook until the beef is browned and the veggies soften, about 8–10 minutes. Drain any excess fat.
- Stir in the black beans, corn, 1 cup of BBQ sauce, chili powder, salt, and pepper. Let the mixture simmer for 5 minutes to blend the flavors. Taste and adjust seasoning if needed.
- Remove the skillet from heat (or transfer the mixture to a baking dish if needed). Sprinkle shredded cheese evenly over the top, then drizzle the remaining 1⁄2 cup BBQ sauce over the cheese.
- In a bowl, prepare the cornbread batter as directed on the package. Pour the batter over the filling, spreading it gently to cover the surface completely.
- Bake for 20–25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean. Let the casserole cool for 5–10 minutes before serving.
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