Cornbread is great with chili, and this Cowboy Cornbread is extra-good because it’s meaty, it’s cheesy, and green chilis and jalapeños give it a little kick! Actually, this cornbread seems like it could be a meal in itself, served with a salad or soup. Or you could cut it into small squares and serve it as an appetizer or snack—this would be great for game day!
Whether you serve it in big squares or small, this tasty cornbread is sure to be a hit with your family or guests! This recipe makes 9 servings in an 8 x 8″ pan, but if you’re feeding more people or want to have enough for those who want seconds, you can double the recipe and bake it in a 9 x 13″ pan. And for those who prefer meatless recipes, you can substitute veggie crumbles for the ground beef—you can still “brown” the crumbles in a skillet with the onion and just add a few Tablespoons of canola or olive oil to cook them in.
COWBOY CORNBREAD by NancyC
Makes 9 servings in an 8×8″ pan
1 pound lean ground beef
1/2 cup chopped yellow onion
1 (8.5-ounce) box Jiffy cornbread mix
1 large egg
1/3 cup milk
1 cup corn from a can, drained (or use frozen and thawed corn)
3 cups shredded Cheddar cheese
2 Tbsp. diced green chiles (from a can, drained, or fresh)
1 Tbsp. diced jalapeños (from a can, drained, or fresh)
Preheat oven to 375˚F. Lightly grease an 8 x 8″ pan; set aside.
In large skillet, cook ground beef and chopped onion, until beef is browned and onion is translucent; set aside.
In large bowl, stir together cornbread mix, egg, and milk. Then add the cooked ground beef and onion mixture, corn, 1 1/2 cups of the Cheddar cheese, green chilies, and jalapeños.
Spread evenly in the greased pan and bake for 15 minutes. Remove from oven and sprinkle with remaining 1 1/2 cups of cheese. Bake 15 minutes longer, until toothpick inserted in center comes out clean. Cut into squares and serve while warm.
Recipe from NancyC | nancy-c.com
I think this cornbread would also be good with a little dab of sour cream on top—I didn’t think of that until later! This is the first time I’ve made cornbread with ground beef added in and I like it! What types of add-ins do you use in your cornbread?
Sharing at Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Wonderful Wednesday H&H, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul, Silver Pennies Sundays, Happiness is Homemade.
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I just made cowboy cornbread two days ago. I used brisket instead of ground beef. I also added a chopped up a tomato and did not add corn.
That sounds great the way you made it, Mary! I will have to try the brisket sometime! Using tomato in it sounds good too! 🙂
Thank you for sharing with us at #OMHGWW. Pinned and tweeted. Be well.
Thanks Clearissa! 🙂
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Your awesome post is featured on Full Plate Thursday,509.Thanks so much for sharing your talent with us and come back to see us real soon!
Thanks so much, Miz Helen! 🙂
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Could you use a iron skillet to bake it in?
I don’t see why you couldn’t, Patsy—I would just grease the skillet well!
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