20 Cornbread Cowboy Casseroles Step by Step

Preheat the oven to 200°C (400°F) and grease a 23x33 cm (9x13 in) baking dish or a 25 cm (10 in) cast iron skillet with butter or oil. Getting the oven fully up to temperature before the filling is ready means the cornbread topping starts cooking immediately once it hits the heat, so it rises properly instead of turning dense.

Set a large frying pan or the same skillet over medium-high heat and add the beef mince, breaking it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until no pink remains and the meat has picked up some browned, caramelised bits on the bottom of the pan.

Push the mince to one side, drain off any excess fat, then add the diced onion to the pan. Cook for 3-4 minutes until softened and translucent, then stir in the garlic and cook for a further 30 seconds until fragrant, being careful not to let it catch and burn.

Sprinkle 1 teaspoon each of chilli powder and ground cumin over the beef mixture along with a good pinch of salt and black pepper. Stir well so the spices coat the meat evenly and cook for another minute to toast them slightly, which deepens their flavour before the liquids go in.

Tip the tin of baked beans, sauce and all, into the pan with the beef. Stir to combine thoroughly, scraping up any browned bits stuck to the base of the pan, as these add extra savoury depth to the filling.

Fold the drained sweetcorn through the meat and bean mixture. Distributing it evenly now means every portion of the finished casserole gets pockets of sweet, juicy kernels rather than them clumping in one corner.

Pour in the tin of chopped tomatoes with chilli and stir to combine. The tomatoes loosen the mixture into a proper saucy filling, which is what keeps the casserole moist once it's baked under the cornbread.

Add the barbecue sauce and mix it through until the whole filling turns a rich, glossy reddish-brown. This is where the signature smoky-sweet cowboy flavour comes from, so use a sauce you genuinely enjoy the taste of.

Reduce the heat to low-medium and let the mixture bubble gently, uncovered, for 8-10 minutes, stirring occasionally. It should thicken slightly and coat the back of a spoon; if it still looks watery, simmer for a few extra minutes.

Take the pan off the heat and taste the filling, adding more salt, pepper or a splash more barbecue sauce if needed. Remember the cheese and cornbread topping will add their own saltiness, so season the filling a touch lighter than you would eat it on its own.

If you cooked the filling in a separate frying pan, spoon it evenly into your prepared baking dish or skillet now, spreading it into an even layer with a spatula. Working quickly here keeps the filling hot, which helps the cornbread batter start cooking the moment it's spread on top.

Scatter half of the grated cheddar (about 75 g/3/4 cup) evenly over the surface of the filling. This melted layer forms a gooey barrier between the meat and the cornbread, so the topping stays distinct and doesn't turn soggy.

In a mixing bowl, whisk together the cornmeal, self-raising flour, caster sugar and a pinch of salt until evenly combined. Breaking up any lumps of flour or cornmeal at this stage means the finished batter mixes smoothly with fewer strokes later.

In a separate jug, whisk together the buttermilk, egg and melted butter until fully combined. Letting the melted butter cool slightly first stops it from scrambling the egg when they mix together.

Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined; a few small lumps are fine. Overmixing develops the gluten in the flour and makes the cornbread dense and tough rather than light and tender.

Dollop spoonfuls of the cornbread batter evenly across the top of the cheese layer, then gently spread it out to the edges of the dish using the back of a spoon or an offset spatula. Work carefully so the batter sits on top as a distinct layer rather than sinking into the hot filling underneath.

Scatter the remaining grated cheddar evenly over the raw cornbread batter. It will melt into the surface as it bakes, giving the finished top a lightly browned, cheesy crust.

Place the dish in the oven and bake for 25-30 minutes, until the cornbread topping is puffed and golden brown and the filling is bubbling visibly around the edges. Rotate the dish halfway through baking if your oven has any hot spots, so the topping browns evenly.

Insert a skewer or toothpick into the centre of the cornbread topping; it's ready when it comes out clean or with just a few moist crumbs attached, not wet batter. If the top is browning too quickly but the centre isn't done, loosely tent the dish with foil and bake for a further 5 minutes.

Remove the casserole from the oven and let it rest for 5-10 minutes before serving; this allows the filling to settle so it holds together when spooned out. Scatter over chopped spring onions and add a dollop of soured cream to each portion if you like, then serve straight from the dish while everything is still warm.