BBQ Beef Cornbread Casserole / Easy, hearty comfort food ❤️

Looking for a cozy, family-friendly dinner that’s packed with flavor and easy enough for a busy weeknight? This Smoky Beef & Cheddar Cornbread Bake combines savory seasoned beef, a rich tomato-barbecue sauce, melted cheddar cheese, and a fluffy golden cornbread topping. It’s a comforting one-pan meal that comes together with simple ingredients and is perfect for leftovers too. Give it a try and let everyone know how it turned out!

Ingredients

For the Beef Filling

• 1 lb (450 g) lean ground beef
• 1 small onion, finely diced
• 1 small red bell pepper, diced
• 1 cup smoky barbecue sauce
• 1 cup crushed tomatoes
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 tablespoon olive oil

For the Cheesy Cornbread Topping

• 3/4 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 3 tablespoons melted butter
• 1 1/2 cups shredded sharp cheddar cheese

Instructions

Heat your oven to 400°F (200°C). Lightly grease an 8-inch square baking dish or similar-sized casserole dish.

Warm the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 3–4 minutes until softened.

Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed.

Stir in the barbecue sauce, crushed tomatoes, garlic powder, smoked paprika, and a pinch of salt and pepper. Simmer for about 5 minutes until slightly thickened.

Transfer the beef mixture to the prepared baking dish and spread it evenly. Sprinkle the shredded cheddar cheese over the top.

In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined.

Carefully spread the cornbread batter over the cheese layer, covering as much of the surface as possible.

Bake for 30–35 minutes, or until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.

Allow the casserole to rest for 5–10 minutes before serving.

Notes & Tips

• Add a diced jalapeño to the beef mixture for extra heat.
• Monterey Jack or pepper jack cheese works great as a substitute for cheddar.
• The casserole can be assembled ahead of time and refrigerated until ready to bake.
• Leftovers reheat beautifully and make a great lunch the next day.
• Serve with a simple green salad, coleslaw, or roasted vegetables for a complete meal.

This hearty casserole is the kind of comfort food that disappears quickly from the dinner table. If you make it, share your favorite additions or serving ideas—everyone loves discovering new twists on a classic family dinner!