Easy Southern Cornbread Casserole With Frozen Vegetables

This savory Southern cornbread casserole is the perfect comfort food for busy weeknights or family gatherings. With just minutes of prep and a simple ingredient list, this easy recipe combines a flavorful ground beef mixture with a golden cornbread topping, creating a hearty meal that will have all your family members returning for seconds. Whether you’re looking for a crowd-pleaser or something cozy for dinner, this dish is sure to satisfy!

I love using cheap ground beef in a variety of ways. As a mom who knows how hard it can be to stretch the family budget, especially with rising grocery prices, I like to come up with tasty meals that are filling, offer wholesome ingredients, and don’t break the bank. In this family favorite recipe, the frozen mixed vegetables offer a budget-friendly option to fresh and provide convenience since they require no prep work. I don’t know about you, but having less prep work can be a blessing.

The cornbread topping on this casserole is made from scratch and really takes very little time to whip together all in one bowl. What’s simpler than mixing a batch of tasty cornbread simply by tossing all the ingredients in the bowl and beating the mixture till smooth. I love this recipe because you really can customize it a fair bit. Reduce the cornbread topping to half for a thinner cornbread. Add more fresh vegetables to the meat mixture. Sneak in those veggies kids often don’t eat, like zucchini, by shaving it thinly and adding it to the casserole. The great thing about a good recipe like this Southern cornbread casserole is that you can mix it up a little. 

If you love easy comfort food meals, try my crumbled sausage rigatoni. It’s delish!

Why You Will Love This Southern Cornbread Casserole. 

One-bowl Cornbread. Toss all the ingredients in the bowl for the cornbread topping and mix it up. It’s that simple. You can also bake it separately and enjoy it as a side dish if you prefer. 

Simple Ingredients. With just a few ingredients, the meaty base is a delicious mixture of ground beef, frozen vegetables, bell peppers, and onions with a rich tomato sauce that never fails to satisfy hungry diners.

Complete Meal. With meat, vegetables, and carbs, this cornbread casserole is a complete dinner all on its own. 

Let’s Start The Easy Cornbread Casserole

Preheat the oven to 350F 

First, we are making the cornbread for the casserole. It’s so simple: Measure all the dry ingredients, crack the eggs, and add both the milk and oil. Beat the mixture together until no lumps remain, and then set aside to rest while prepping the rest of the casserole. 

Start by browning the ground beef on medium heat in a large frying pan. While it is browning, prep the bell peppers and onion. You can cut the bell pepper pieces as small or large as you prefer. I make my pieces a little larger to retain some crunch and crispness. 

Next, add the frozen veggies to the browning meat straight from frozen, as well as the Italian seasoning. Easy peasy. Allow them to thaw in the pan with the meat as it cooks. Once mostly thawed, add the bell peppers and onions and continue to cook for five minutes more. Lastly add the tomato sauce and mix well. Pour the heated meat mixture into a deep-dish casserole and then pour batter on top. Be sure to cover all the meat mixture with the cornbread batter. 

Put the deep casserole in the oven for a baking time of 30-40 minutes or until the cornbread layer is golden brown and cooked through. Test with a cake tester if you have one. 

Ingredients:

Meat Mixture:

​Ground Beef: I used lean ground beef for this recipe. While browning the meat, drain any excess grease to prevent the meal from being too greasy.

​Frozen Mixed Vegetables: The blend I used contained corn, beans, carrots, and lima beans. 

​Italian Seasoning: This spice blend gives the meat more depth of flavor.

​Green Bell Peppers: Crunchy and sweet, these were cut large enough not to become mushy when cooked, as green peppers can be somewhat bitter when cooked too much. 

​Red Bell Peppers: This bell pepper is sweet and a classic beef pairing. 

​Onion: The pungency of onion is undeniable when cooked into a casserole. It imparts a nice flavor that you don’t want to leave out. 

​Canned Tomato Sauce: Thin and not overly spiced is best because it gets all its flavor from the addition of the spice and the other ingredients. The rich tomato base is key to keeping the meal from being too dry, so a thinner sauce is best. 

Cornbread:

​All Purpose Flour: This is the base for the cornbread and keeps the bread from being overly dense. 

​Sugar: Sweetens the cornbread, giving it that delicious flavor that cornbread is known for. 

​Baking Powder: Helps the bread to rise. 

​Salt: Balances the flavors in the cornbread. 

​Yellow Cornmeal: Gives the bread the classic cornbread texture and coloration. 

​Eggs: Add much-needed moisture to the cornbread. And the egg yolks deepen the yellow of the bread.

​Milk: Adds moisture and helps combine all the ingredients, making a cohesive mixture. 

​Neutral Oil: This adds moisture to the bread while maintaining the tender texture of a good Southern cornbread. 

Substitutions And Add-ins For This Delicious Recipe

Meat Mixture:

​Ground Beef: Substitute with ground turkey, chicken, or pork for a leaner option.

​Frozen Mixed Vegetables: Fresh vegetables (such as diced carrots, peas, and fresh corn kernels) or canned vegetables can be used.

​Italian Seasoning: If you don’t have this spice blend use a mix of dried oregano, basil, thyme, and marjoram. Alternatively, try taco seasoning or Cajun seasoning for a different flavor profile.

​Green Bell Peppers: Use poblano peppers to add a bit of a kick to the meat mixture. Or knock it up a higher heat notch with other hot peppers.

​Red Bell Peppers: You can use either yellow or orange bell peppers instead of red. 

​Onion: I used regular cooking onion, but you can use white or red onion if you have those instead. 

​Canned Tomato Sauce: Marinara sauce is also a good choice. Remember that it needs enough moisture to give the meal a nice sauciness.

Cornbread: (You can use Jiffy Mix Instead)

​All Purpose Flour:-Remains-

​Sugar: Regular white sugar was used, but you can try switching it up with either maple syrup or honey. Those sweeteners, though, are in liquid form, so you may need to reduce other ingredients to get the balance right.

​Baking Powder: To replace baking powder, use 1/4 tsp of baking soda with 1/2 tsp of cream of tartar for each teaspoon of baking powder.

​Salt: -Remains-

​Yellow Cornmeal: This is not to be confused with polenta, which is much coarser in texture. It’s essential to use as fine a grain of cornmeal as possible to have a softer less gritty bread.

​Eggs: -Remains-

​Milk: You could use buttermilk or sour cream for a tangy, richer cornbread.

​Neutral Oil: Melted butter or margarine can be used for a richer flavor.

You can add cheddar cheese, hot peppers, and ground pork to the recipe. 

​Expert Tips, Serving And Storing Suggestions For This Cornbread Casserole Recipe

Tip #1: Let the Cornbread Batter Rest: After mixing the cornbread batter, let it rest while preparing the ground beef mixture. This resting time allows the baking powder to activate and the flour to fully absorb the liquids, resulting in a fluffier cornbread topping.

Tip #2: Drain Excess Fat: After browning the ground beef, drain the excess fat from the pan. This prevents the casserole from becoming greasy and ensures the cornbread bakes evenly without soggy spots.

​Tip #3: Customize with Cheese or Spice: For added flavor, stir some shredded cheddar cheese or pepper jack into the cornbread batter. Alternatively, add a pinch of cayenne pepper or smoked paprika to the meat for a subtle heat that complements the casserole’s savory layers.

It’s that time of year when comfort foods rule supreme, and this savory Southern cornbread casserole is perfect for cozy family dinners or gatherings. Serve it piping hot straight from the oven for a hearty meal that will earn rave reviews. For an extra Southern flair, serve each portion with classic sides like collard greens or crisp green salad. 

Cover the casserole dish tightly with plastic wrap or foil to store leftovers and refrigerate for 3-4 days. Transfer individual portions to the freezer for longer storage, where they’ll keep well for up to 2 months.

I’d love to hear how your Southern cornbread casserole turns out! Share your thoughts or any creative twists you tried in the comments below. As always, happy cooking!