Cowboy Cornbread

  • Servings: 8 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“I first made this as a teenager and everyone I’ve made it for loves it. It’s very easy and absolutely delicious! You can top it with chili as well. It is also good the next day.”


2 pounds ground beef

1 small onion, chopped (optional)

2 (7 ounce) packages sweet yellow cornbread mix (such as Martha White®)

1 cup milk

2 eggs

1 (15 ounce) can creamed corn

2 cups shredded Cheddar cheese

2 tablespoons butter, or more to taste (optional)


  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, 5 to 10 minutes.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.
  4. Spread beef-onion mixture in the bottom of a baking dish. Spread Cheddar cheese on top. Pour cornbread batter over cheese.
  5. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 17 to 22 minutes. Spread butter over the top. Let cool for 5 minutes before cutting.
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