Cornbread Cowboy Casserole
This cornbread cowboy casserole is very easy and absolutely delicious. Everyone I've made it for loves it! You can top it with chili as well. It also tastes great the next day.
ground beef
2
pounds
onion, chopped (Optional)
1
small
sweet yellow cornbread mix (such as Martha White)
2
(7-ounce) packages
milk
1
cup
eggs
2
large
creamed corn
1
(15-ounce) can
shredded Cheddar cheese
2
cups
butter, or more to taste (Optional)
2
tablespoons
 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, about 5 minutes more.
  Preheat the oven to 400 degrees F (200 degrees C).
  Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.
  Spread beef mixture in the bottom of a baking dish. Sprinkle Cheddar cheese on top. Pour cornbread batter over cheese.
  Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 17 to 22 minutes. Spread butter over the top. Let cool for 5 minutes before cutting.
