Once the meat was nicely browned, I added the black beans, corn, and diced tomatoes, stirring everything together. The colors in the skillet were just so vibrant! I let the mixture simmer for about 5 minutes, allowing those fabulous flavors to meld beautifully. Meanwhile, in a mixing bowl, I combined the cornbread muffin mix, milk, and egg, mixing until well blended.
Now, it was time to pour the cornbread batter over the beef mixture in the skillet. I gently spread it out to cover everything evenly. The texture of the cornbread batter was light and fluffy—exactly what I wanted! After that, I sprinkled the shredded cheddar cheese all over the top, which made my kitchen smell heavenly.
Then, I transferred the entire dish into my preheated oven at 375°F (190°C) and baked it for about 25-30 minutes. I watched in delight as the cheese melted and the edges turned golden brown. When the timer went off, I couldn’t wait to dive in!
Pro Tips for Best Results
One of the key things I learned while testing this recipe is to be mindful of the cornbread mix. I tried a few different brands, and I found that some lead to a fluffier result than others. So don’t hesitate to experiment until you find your favorite!
Also, I recommend letting the casserole sit for about 10 minutes after baking. This resting period allows the layers to settle, making it much easier to slice and serve. Trust me; that extra patience pays off when you see those beautiful layers.
Finally, if you’re feeling adventurous, you can add some diced bell pepper or onion when sautéing the meat. This little tweak adds an extra layer of flavor and brings a bit more color to the dish!
Common Mistakes to Avoid
One mistake I made the first time I made this casserole was not draining the canned corn and black beans properly. It made the mixture too watery, which affected the cornbread layer on top. Be sure to give those cans a thorough draining to keep your casserole from turning into a soggy mess! (See the next page below to continue…)