Mom's Ground Beef & Cornbread Skillet

An old-fashioned family favorite made with ground beef, baked beans, bacon, and cheddar cornbread. 

Our family never cared much for cornbread by itself, but when my mom paired it with seasoned ground beef and baked beans, it became a meal that everyone looked forward to.

One day, someone had given her a bag of cornmeal. Wanting to use it up, she decided to try something different by pouring a layer of homemade cornbread over one of her favorite ground beef recipes. She figured that if anyone didn't like the cornbread, it could easily be lifted off the top.

To her surprise, everyone loved it. The cornbread baked into a golden crust that soaked up just enough of the savory beef and bean mixture underneath. Before long, the cast iron skillet was completely empty, and this recipe became a regular part of our family dinners.

Ingredients:

Beef & Bean Filling
1.5 pounds ground beef
1 onion, diced 
1 bell pepper, diced 
1 hot pepper (such as a jalapeño or banana pepper), finely diced (optional)
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 slices bacon, cooked and crumbled
1/4 c. brown sugar,
1 (28 ounces) can  baked beans, or make your own
1/2 c. barbecue sauce
2 Tbs. prepared mustard
Salt and pepper to taste

Cornbread Topping
1 c. cornmeal
1 c. flour
1/4 c. granulated sugar
1 Tbs. baking powder
1 tsp. salt
1 c. whole milk, room temperature
2 large eggs, room temperature
6 Tbs. butter, melted
1 hot pepper (such as a jalapeño or banana pepper), finely minced (optional)
1 c. cheddar cheese, shredded

Directions:

Preheat the oven to 375°F.

In a large cast iron skillet over medium-high heat, cook the ground beef, onion, bell pepper, hot pepper (if using), garlic powder, and onion powder for 8 to 10 minutes, breaking the beef into crumbles until it is no longer pink. Drain any excess grease if needed.

Stir in the crumbled bacon, brown sugar, baked beans, barbecue sauce, and prepared mustard. Mix well and bring the mixture to a gentle simmer. Reduce the heat to low while preparing the cornbread topping.  Season with salt and pepper to taste.

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

In a separate bowl, whisk together the milk, eggs, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Gently fold the shredded cheddar cheese and the finely minced hot pepper (if using) into the cornbread batter.

Give the beef and bean mixture one final stir, then remove the skillet from the heat.

Carefully pour the cornbread batter evenly over the filling, spreading it gently to the edges of the skillet, so the filling is completely covered.

Bake for 20 to 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Let the casserole rest for about 5 minutes before serving.

Serve hot and enjoy! 

Tips for Best Success:

• Cook the ground beef until well browned for the best flavor.
• Drain excess grease before adding the remaining ingredients.
• Simmer the filling for a few minutes to blend the flavors before topping with the cornbread batter.
• Mix the cornbread batter just until combined. Overmixing can make it tough.
• Spread the batter gently to the edges of the skillet for even baking.
• Let the casserole rest for 5–10 minutes before serving to help it set.
• Bake in a well-seasoned cast iron skillet for the best golden crust.

Variations and Substitutions:

Use different cheeses:

• Pepper Jack
• Colby Jack
• Monterey Jack
• Sharp Cheddar

Try adding different vegetables:

• Corn kernels
• Diced carrots
• Green peas
• Mushrooms

Replace the ground beef with:

• Ground turkey
• Ground chicken
• Ground pork
• Leftover shredded beef

If you have homemade baked beans, they're an excellent substitute and add even more homemade flavor.

Serving Suggestions:

Serve with:

• Garden salad
• Coleslaw
• Steamed green beans
• Buttered corn
• Sliced tomatoes
• Homemade applesauce
• Pickles
• Fresh fruit
• Iced tea
• Lemonade

How to Store:

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Freeze individual portions for up to 3 months.
• To reheat, warm the casserole, covered, in a 325°F oven until heated through or microwave individual servings. 

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Prepare the filling ahead of time, refrigerate it, then add the cornbread batter just before baking.

Can I use homemade baked beans?
Absolutely! Homemade baked beans make this recipe even more flavorful.

Can I bake this in a casserole dish?
Yes. Transfer the filling to a greased 9×13-inch baking dish before adding the cornbread topping.

Why shouldn't I overmix the batter?
Overmixing develops the gluten in the flour and can make the cornbread dense instead of tender.

Can I omit the cheese?
Yes. The cheese adds richness, but the cornbread will still bake beautifully without it.

Can I add bacon on top?
Definitely! Sprinkle extra crumbled bacon over the casserole before serving for even more flavor.