My grandma brought this to every church social in the 80s, and the pan was always licked clean.

This oven baked 5-ingredient cowboy cornbread casserole is pure 80s church social nostalgia in a pan. My grandma used to show up to every potluck with a warm glass dish of this—golden cornbread on top, savory beef and beans bubbling underneath—and it never made it back home with leftovers. It’s the kind of hearty, no-fuss comfort food that feeds a crowd, uses pantry staples, and comes together fast on a busy weeknight. If you love the idea of chili and cornbread but want it all in one easy casserole, this is that recipe.

Serve this cowboy cornbread casserole hot, scooped straight from the glass baking dish. I like to add a simple green salad or steamed green beans on the side to balance the richness. A dollop of sour cream and a sprinkle of chopped green onion or sliced jalapeños on each serving make it feel a little more special, especially if you’re feeding guests. It’s also great with tortilla chips for scooping, and leftovers reheat well for lunches the next day.

Servings: 6-8

1 pound ground beef (80/20 or lean)

Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch glass baking dish so the casserole releases easily after baking.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is browned and cooked through, about 6–8 minutes. Drain off any excess grease so the filling isn’t too oily.

Stir the chili beans (with their sauce) and the diced tomatoes with green chilies (with their juices) into the cooked beef. Add the drained corn and stir everything together until well combined and heated through, 2–3 minutes. Taste and add a pinch of salt or pepper if needed.

Transfer the beef and bean mixture to the prepared 9x9-inch glass baking dish, spreading it into an even layer. This will be the savory base under the cornbread.

In a medium bowl, prepare the cornbread mix according to the package directions, using the eggs and milk or water as listed on the boxes. Stir just until combined; it’s okay if the batter is a little lumpy. Do not overmix or the cornbread can turn out dense.

Pour the cornbread batter evenly over the hot beef and bean mixture in the baking dish, using a spatula to gently spread it to the edges so the filling is completely covered.

Place the dish on the middle rack of the preheated oven and bake for 25–30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the cornbread (not the filling) comes out clean. You should see the filling gently bubbling around the edges under the crust.

Remove the casserole from the oven and let it rest for about 5–10 minutes. This helps the layers set so it scoops more neatly. Serve warm, straight from the glass dish, scooping down through the cornbread to get plenty of the savory beef and bean filling in each portion.

To keep the spirit of grandma’s 80s church social casserole but make it your own, you can tweak a few things while still leaning on the same five core ingredients. For a bit more heat, use hot diced tomatoes with green chilies or stir a pinch of chili powder into the beef mixture before baking. If you prefer things milder, swap the tomatoes with green chilies for plain diced tomatoes and use mild chili beans. Want it cheesier? Sprinkle 1–2 cups of shredded cheddar or Colby Jack over the beef and bean layer before pouring on the cornbread batter (this technically adds an ingredient, but it’s a popular upgrade). If you’re feeding a bigger crowd, double everything and bake it in a 9x13-inch glass dish, adding 5–10 minutes to the bake time as needed. For make-ahead prep, you can brown the beef and stir in the beans, tomatoes, and corn the night before; store the filling in the fridge, then rewarm slightly on the stove or in the microwave before assembling with the cornbread mix and baking. Leftovers reheat well in the oven or microwave, and individual squares pack nicely for work lunches—just add a side salad or some frozen veggies to keep things balanced on busy days.