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Country beef creamed corn casserole combines cooked ground beef, two kinds of corn, a small package of corn muffin mix, and a cheddar finish. It is a soft, moist casserole that is easiest to serve with a spoon.
In this method the mix goes through the filling rather than forming a separate crust. Creamed corn contributes plenty of liquid, so the added milk is kept modest and the bake is checked in the center.
Why This Recipe Works
Browning the beef before mixing keeps the oven stage focused on setting the egg-and-corn base. Draining fat avoids an oily casserole.
Whole kernels give texture while creamed corn keeps the mixture moist. The cheese is added partway through baking so it does not overbrown before the center finishes.
Ingredients and Preparation
- 1 pound ground beef
- 1 can (15 ounces) creamed corn
- 1 can (15 ounces) whole kernel corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 package (8.5 ounces) corn muffin mix
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Cooking spray, for dish
Mix: Add the package dry to this combined casserole. The listed eggs and milk are the liquid ingredients for this adaptation; do not also prepare a separate package batter.
Corn: Drain whole kernel corn well but keep the creamed corn undrained. They have different roles and are not interchangeable can for can.
How to Make Country Beef Creamed Corn Casserole
Step 1
Heat oven to 375 degrees F; grease a 9×13-inch dish. Brown beef with seasonings to 160 degrees F; drain and cool briefly.
Step 2
Whisk eggs and milk with creamed corn. Fold in drained corn, dry mix, and cooked beef just until combined.
Step 3
Spread in dish. Bake 30 minutes, then add cheddar and continue 10 to 20 minutes until center is set and reaches 165 degrees F. Tent if needed.
Step 4
Rest 10 minutes before spooning into portions. The texture is soft and moist, not dry cornbread.
Tips for the Best Texture
Cool the browned beef briefly before mixing it with raw egg. It should not be sizzling hot when it reaches the bowl.
Fold gently once the dry mix goes in. Beating the batter smooth can make the bread portion tougher without helping the casserole set.
The center needs more time than the edges. If the top is golden but the middle is loose, tent and keep baking rather than increasing the heat sharply.
Timing and Doneness
Plan for about an hour of cooking including browning the beef, followed by resting. A cold mixture or deeper dish can need longer.
Cook ground beef to 160 degrees F and bake the assembled casserole to 165 degrees F. The center should be moist but not liquid, and a bread portion should not show raw batter.
Serving Ideas and Variations
Serve with a green salad, sauteed greens, or tomatoes for contrast. The corn base already provides the starch side.
A small amount of diced cooked pepper or mild green chilies can add flavor. Drain additions well so they do not make the center wetter.
For more meals with similar ingredients, try French onion beef cornbread cobbler, Southern sausage creamed corn spoonbread.
Make-Ahead, Storage, and Reheating
Cook and drain the beef ahead, then chill promptly. Keep dry mix separate until assembling so its leavening is fresh when the casserole goes into the oven.
Refrigerate cooked portions within 2 hours, or within 1 hour above 90 degrees F. Use shallow containers and keep at 40 degrees F or below. Use within 3 days, sooner when an ingredient was already near the end of its safe storage time. Making a new dish does not reset the age of previously cooked meat or rice.
Reheat leftovers to 165 degrees F in the center, checking more than one spot in a thick portion. Cover loosely, heating the middle thoroughly without drying the edges. The USDA leftovers guide explains prompt cooling and safe reheating.
For longer storage, freeze cooled individual portions airtight for up to 2 months for quality. Thaw in the refrigerator before reheating. The corn base can become softer after thawing.
Frequently Asked Questions
Is this a layered cornbread pie?
Do I follow the mix box liquid directions too?
Why use less milk?
Can I cut firm squares?
Final Serving Notes
Let the center finish fully, then rest before serving. The intended result is a tender beef-and-corn bake with a golden cheese surface, not a dry loaf of cornbread.
Country Beef Creamed Corn Casserole
A soft beef-and-corn casserole with creamed corn, corn muffin mix, eggs, and cheddar, baked until the center is fully set.
Prep: 15 min | Cook: 60 min | Total: 85 min
Servings: 8 servings
Ingredients
- 1 pound ground beef
- 1 can (15 ounces) creamed corn
- 1 can (15 ounces) whole kernel corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 package (8.5 ounces) corn muffin mix
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Cooking spray, for dish
Instructions
- Heat oven to 375 degrees F; grease a 9x13-inch dish. Brown beef with seasonings to 160 degrees F; drain and cool briefly.
- Whisk eggs and milk with creamed corn. Fold in drained corn, dry mix, and cooked beef just until combined.
- Spread in dish. Bake 30 minutes, then add cheddar and continue 10 to 20 minutes until center is set and reaches 165 degrees F. Tent if needed.
- Rest 10 minutes before spooning into portions. The texture is soft and moist, not dry cornbread.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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