Slow Cooker BBQ Beef Cornbread Casserole
Slow Cooker BBQ Beef Cornbread Casserole is the ultimate one-pot meal that combines tender BBQ beef with a golden cornbread topping, all cooked to perfection in your slow cooker! This easy, family-friendly recipe requires minimal prep and is perfect for busy weeknights!
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This Slow Cooker BBQ Beef Cornbread Casserole has been such a hit with my family!
My kids love the tender chunks of beef in BBQ sauce and the cornbread topping ties everything together in one delicious casserole!
An easy-to-make dinner recipe the whole family loves!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Beef stew meat or chuck roast
- Green bell pepper
- BBQ sauce
- Spices – onion powder, salt & pepper
- Jiffy corn muffin mix
- Milk
- Egg
- Jalapeno – optional
How to make BBQ Beef Casserole
- Add the cubed beef, seasonings, and bell pepper to the slow cooker.
- Pour the BBQ sauce over everything and cook (complete instructions on recipe card below).
- Let the meat cook away in the slow cooker, then an hour before you’re ready to eat, add the cornbread batter to the top and let it “bake”.
- If desired, place slices of jalapeno on top of the batter.
- Place a dish towel over the slow cooker before returning lid and continue cooking until cornbread is done.
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve BBQ Beef Cornbread Casserole:
BBQ beef casserole can be served warm right out of the slow cooker.
It’s great all by itself, but you could also add your favorite toppings:
- Shredded cheese
- Sour cream
- Pickled jalapenos
- Sliced scallions
Side dishes that pair well with this meal: corn on the cob, garlic dill pickles, green beans, coleslaw, baked beans, a fresh green salad.
What is the best meat to use?
I have tested this recipe with beef stew meat and a chuck roast that I cut into bite-size chunks.
Both are inexpensive, tougher cuts of meat that get super tender in a slow cooker, making them perfect for this recipe.
A rump roast or brisket are also good choices.
How to store this casserole:
Once the casserole has cooled, transfer it to an air-tight container and store in the refrigerator for up to 4 days.
This can also be frozen in a freezer-safe container for up to 2-3 months.
Looking for more slow cooker recipes? Here are some favorites:
- Slow Cooker Chicken Paprikash
- Slow Cooker Creamy Lemon Chicken (shown below)
- Slow Cooker Mexican Steak (Bistec a la Mexicana)
- Slow Cooker Sausage & Peppers
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NOTES:
- I use Jiffy Corn Muffin Mix because it’s delicious and convenient. I have not tested this recipe with any other type of cornbread mix.
- If you like spicy BBQ sauce, Famous Dave’s Devil’s Spit BBQ Sauce is our favorite!
- I used oat milk in the cornbread mix with great results.
Slow Cooker BBQ Beef Cornbread Casserole
Equipment
- 5 quart slow cooker
- dish towel
- Mixing bowl
Ingredients
- 3 lb beef stew meat or cubed chuck roast
- 1 green bell pepper diced
- 1/4 tsp onion powder
- salt & pepper to taste
- 8 oz BBQ sauce (1 cup)
- 8.5 oz box of Jiffy corn bread mix
- 1 egg
- 1/4 cup milk
- 1 jalapeno, sliced optional, for top of cornbread batter
- Optional garnishes: sliced scallions, sour cream, cheese, pickled jalapenos
Instructions
- Add the meat to the slow cooker and season with onion powder, salt, and pepper, then add the bell pepper and pour the BBQ sauce over everything. I don't even mix it up, just put the lid on the slow cooker! Do not add the cornbread batter yet, that is later! Cook for 6-7 hours on low.
- After 6-7 hours, the meat should be tender. Prepare the cornbread batter (see notes below) by mixing the Jiffy mix, egg, and milk together in a mixing bowl, then spoon it over the BBQ beef in the slow cooker. If desired, place sliced jalapeno rings on top of the batter.
- Wipe all the condensation off the lid of your slow cooker. Place a dry dish towel over the slow cooker and place the lid over it. This prevents liquid from dripping down on the cornbread making it soggy. Cook for one hour on low or until the cornbread is fully cooked on top.
- Enjoy! This meal is great on its own, but if desired, you could add toppings like sour cream, shredded cheese, sliced scallions, or pickles.
Notes
- This recipe was developed in an oval 5-quart slow cooker. If you use a different size, the cornbread layer may get thinner or thicker.
- Don't skip the step of using a dish towel or the cornbread will get soggy and mushy from all the condensation that drips onto it from the lid.
- If you like spicy food, feel free to add a diced jalapeno to the bell pepper!
- I reduced the amount of milk that Jiffy calls for. 1/4 was perfect in the moist, slow cooker environment.
Did you make this recipe? Rate it and let me know in the comments below! ♥
Admittedly I was a bit skeptical about this recipe but holy moly was I impressed. The beef was tender and the sweet cornbread was the perfect topper. Loved the fact that I didn’t need to add buns on the side because of the cornbread. A definite remake.
I’m so glad you enjoyed it! I also love that it’s a one-pot meal :)
This is literally my favorite thing ever!!
This is my family’s new favorite slow cooker meal! Can’t wait for you to try it and let me know what you think!