Hamburger Corn Bread Casserole Recipe
Hamburger Corn Bread Casserole Recipe photo by Taste of Home

Hamburger Corn Bread Casserole Recipe

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4.5 18 23
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Welcome friends in from the cold with a comforting dish that all ages will love. A layer of corn bread makes this meal-in-one both filling and delicious! Kathy Garrison - Fort Worth, Texas
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 6 servings


  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 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

Nutritional Facts

1 each: 339 calories, 10g fat (3g saturated fat), 73mg cholesterol, 722mg sodium, 38g carbohydrate (9g sugars, 6g fiber), 22g protein Diabetic Exchanges:2 starch, 3 lean meat 1 vegetable 1/2 fat


  1. Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
  2. Transfer to an 11x7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top.
  3. Bake, uncovered, 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand 5 minutes before cutting. Yield: 6 servings.
Originally published as Hamburger Corn Bread Casserole in Healthy Cooking February/March 2009, p53

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Reviewed Feb. 17, 2016

"We had this for supper tonight along with a chopped salad. We thought it was delicious. We liked that there was more “filling” than cornbread.

After reading the reviews, I decided to use a corn bread mix. I chose Hodgson Mill Whole Grain Corn Meal & Wheat Flour Cornbread Mix.
I didn't have an 11x7 pan so I used my Corning 8x8 deep dish casserole. It worked find, but I had to bake it for 24 minutes. It's a keeper!"

Reviewed Jan. 21, 2016

"Easy, peasy recipe. I use frozen, precooked ground turkey (I buy 3 lbs at a time & cook on weekends, freeze, ready to use). I also add a can of hominy, undrained. Once bean/meat mixture comes to boil, I add 1 tsp cornstarch to thicken. I, too, use Marie Callendar's corn bread mix. Great for cold days!"

Reviewed Dec. 24, 2015

"Taste was very good. I suggest draining the tomatoes before adding to meat mixture."

Reviewed Jun. 11, 2015

"This recipe was eatable but no big wow factor. Won't be making this again!"

Reviewed Jul. 3, 2014

"I love this recipe. I take a few shortcuts: chunky salsa instead of canned tomatoes; a favorite pepper spice mix (doubled) instead of just chili; and Marie Callendar's cornbread mix instead of homemade. My fiance likes it so much he immediately boxes up the leftovers to take with him to work the next day."

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