Cowboy Cornbread Casserole—Good Eats at the TEOTWAWKI Café

Here in the west, Elko is known mainly as the place to gas up and grab a quick meal in the drive between Salt Lake City and Reno.  (Never mind that gas prices are actually better in the next larger communities either side of Elko.)  It’s not a destination for anyone most of the time. 

Except in late January, when Elko hosts the annual Cowboy Poetry Gathering.  I know, most of you didn’t even know there was such a thing.  Kent Rollins, chuck wagon chef and humorist who has appeared on numerous nationally syndicated shows, always appears in some manner.  His wife is an Elko native and he happens to know our fire chief.  Kent donated his time and cooked for our volunteer fire department fundraiser a couple of years ago. 

Anyway, with the cowboy theme in the air, it was time for some cowboy fare for dinner the other night.  And as the chuck wagons feeding the cowboys often had to carry shelf-stable foods, those recipes also happen to be rather food storage-friendly.

Cowboy Cornbread Casserole

Chili Filling

1 pound ground beef

1 large onion, diced

1 teaspoon minced garlic

1 can (15 oz) black beans, undrained

1 can (15 oz) sweet corn, undrained

1 can (10 oz) Ro-tel, undrained

1 can (6 oz) tomato paste

1 packet mild chili seasoning (use Chili Seasoning Mix from 1 February 2024 blog post, recipe below)

½ teaspoon salt

2 cups sharp cheddar cheese (shredded)

 

Cornbread Topping

2 cups self-rising cornmeal mix 

1 ¾ cups buttermilk

¼ cup melted coconut oil

1 large egg, beaten

 

Optional Garnishes

Sliced jalapeños

Sour cream

Green onions

Diced red peppers

In a 12” cast iron skillet, brown the ground beef, onions, and garlic.  Stir in the chili seasoning, Ro-tel, and tomato paste.  Add in the corn and beans.  Mix everything well in the skillet, and then sprinkle the cheese on top.

In a small bowl, combine the cornbread mix, buttermilk, oil, and egg just until the moistened.  Spread the batter on top of the cheese.  Bake at 375°F for 30 minutes, or until the cornbread is golden brown.  Garnish with jalapeños, sour cream, green onions, and/or red bell pepper, if desired.  Serves 6. 

Family reviews:  Based on taste alone, we’d give it 4 stars.  Based on ease of preparation, and I’d bump it up to 4.5 stars.  However, I will confess to using my regular not-really-cornbread cornbread recipe.  It was too sweet for this dish.  Regular cornbread would taste much better. 

 

Chili Seasoning Mix

2 tablespoons dehydrated onion

1 tablespoon flour

1 tablespoon paprika

1 ½ teaspoons chili powder

1 teaspoon cayenne

1 teaspoon cinnamon

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon pepper

1 teaspoon seasoning salt

½ teaspoon cumin

½ teaspoon dehydrated garlic

½ teaspoon oregano

½ teaspoon red pepper flakes, crushed

½ teaspoon sugar

½ teaspoon thyme

1-2 teaspoons cocoa powder, optional

 

Combine all ingredients in an airtight container.  5 tablespoons equals 1 packet of chili mix.

 

Links to related posts:

Ethnic Seasoning Blends  

Marie Callender’s Cornbread

Homemade Ro-Tel