Menu Enter a recipe name, ingredient, keyword...


Hamburger Cornbread Casserole


Google Ads
Rate this recipe 0/5 (0 Votes)


  • Cornbread Topping:
  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 can (15 ounces) pinto beans in seasoned tomato sauce (“ranch” style)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup fat-free milk
  • 1 tablespoon canola oil



Step 1

Preheat oven to 425F.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Add the beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes.

Prepare an 11x7-inch baking dish with cooking spray.
Transfer the beef and onion mixture into this casserole dish.

For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder and salt.
Combine the egg, milk and oil in a small separate bowl; stir into dry ingredients just until moistened.
Spoon over filling; gently spread to cover the top.

Bake, uncovered, in a 425F oven for 14-18 minutes or until filling is bubbly and a toothpick inserted into the topping comes out clean.
Let stand for 5 minutes before cutting.

You'll also love

Review this recipe

Cheddar Cornbread Potato salad with fresh corn, red pepper and jalapeno