Home » Food and Drink » Weeknight Beef And Bean Casserole With Cornbread Topping

Weeknight Beef And Bean Casserole With Cornbread Topping

Winters in the South are known to be sunny and mild, but every once in a while, we are faced with snow and ice. That’s when you’d think the end of the world was upon us! A few years back, we had an ice storm that knocked out power for days. I pulled out my daddy’s cast-iron Dutch oven and made this casserole on a bed of coals in the fireplace. It worked like a charm and made us feel like we’d get through the storm after all!

Total Time:
6 to 8


  • 1 lb. ground beef
  • 1/2 medium onion, chopped
  • 1 Garlic clove, minced
  • 1 jalapeño, seeded and chopped
  • 2 c. dried pinto beans, cooked
  • 2 c. tomato sauce, homemade or store-bought
  • 1 medium tomato, chopped
  • 1 c. grated Cheddar cheese
  • 1 c. self-rising yellow cornmeal mix
  • 1/2 c. self-rising flour
  • 1 large egg
  • 1 c. buttermilk


  1. Preheat the oven to 400°F.
  2. In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeño, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
  3. In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
  4. Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.