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

Hamburger Corn Bread Casserole Recipe

Publisher Photo
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

Ingredients

  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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
  • TOPPING:
  • 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 serving equals 339 calories, 10 g fat (3 g saturated fat), 73 mg cholesterol, 722 mg sodium, 38 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Directions

  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

Nutritional Facts

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

Reviews for Hamburger Corn Bread Casserole

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed May. 7, 2014

Delicious. I also added frozen spinach.

MY REVIEW
Reviewed Feb. 4, 2014

Very good and simple recipe. Easy to keep ingredients on hand for a last minute quick supper. Everybody liked it!

MY REVIEW
Reviewed Jun. 14, 2013

Delicious. I used fire roasted tomatoes and added thawed bell pepper and onions (a mix purchased frozen from store) into the Jiffy cornmeal mix. A Keeper!

MY REVIEW
Reviewed Dec. 17, 2012

The topping is the key. The filling needs some zing for the ones that like spicy. Two kinds of peppers, celery, Chile beans. garlic, ketchup, little brown sugar, bit of brown mustard, if there's a little to much liquid dust with corn starch to thicken. Double the topping, cook filling in a dutch oven, spread the doubled topping over the hot filling and bake as directed about 13-14 min. You have your self a southern Tex Mex dish, browned around the edges crisp topping,,,,I will make again

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