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Tonight’s Dinner: Hickory Beef Casserole


Sometimes there’s nothing better than chili and corn bread. But this casserole which piles ground beef on top of corn bread comes awfully close.

Sometimes there’s nothing better on a cold night than chili and corn bread. The spicy taste of the chili coupled with the sweetness of the corn bread makes for the perfect comfort food no matter what the weather or occasion. So, when I saw this recipe from Taste of Home that piled ground beef on top of cornbread, I knew I had to try it. The recipe goes even further by adding kernels of corn and hickory sauce, making for a smokey chili that will make you think you’re feasting in the mountains instead of in your own home.

Hickory Beef Casserole



  • 1 pound ground beef
  • 1 (11 ounce) can Mexicorn, drained
  • 1 cup marinara sauce
  • 1 cup cheddar cheese, shredded
  • 1/4 cup hickory sauce
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder


  • 1 cup flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup cheddar cheese, shredded
  • 1/4 cup cold butter
  • 1/2 cup milk
  • 1 egg


  1. Preheat oven to 400 degrees F.
  2. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside.
  3. For the crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in the cheese. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and egg.
  4. Spread crust mixture over the bottom and up the sides of a greased 2 quart square baking dish. Pour filling into crust. Bake uncovered for 20 to 25 minutes. Sprinkle with 1/2 cup cheddar cheese and bake for another five minutes or until the cheese is melted. Serve immediately.

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