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Mini Beef Mince Cornbread Casseroles

Mini Beef Mince Cornbread Casseroles

Jane Simpson
Discover the warmth and comfort of these Mini Beef Mince Cornbread Casseroles, a delightful twist on a classic Southern favorite. Each casserole is a personal serving of hearty flavors, perfectly blending seasoned beef mince with a fluffy cornbread crust. Ideal for casual gatherings or a cozy family meal, these bite-sized casseroles are as enchanting to look at as they are to savor. Enjoy a touch of Americana with every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 casseroles
Calories 578 kcal

Equipment

1 Muffin tin
Mixing Bowl
1 Mixing bowls
Frying Pan
1 frying pan
1 Oven
1 Whisk

Ingredients
 
 

For the Beef Mince filling

  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - extra virgin preferred for richer flavor
  • Raw meat mince1 pound ground beef - lean
  • Ripe yellow onion on a white background1 medium onion - diced
  • garlic2 cloves garlic - minced
  • Spoon with tomato paste isolated on white background2 tablespoons tomato paste
  • Sweet pepper red paprika powder in wooden bowl over white1 teaspoon smoked paprika
  • Bowl of beef bone stock½ cup beef stock - low sodium

For the Cornbread topping

  • Cornmeal medium in wooden bowl over white1 cup cornmeal - fine grind
  •  
    ½ cup all-purpose flour
  • Bowl of sugar1 tablespoon sugar
  • Baking powder, chemical leavening agent in a wooden bowl1 teaspoon baking powder
  • top view of baking powder in black bowl isolated½ teaspoon baking soda
  • wooden bowl of salt½ teaspoon salt
  •  
    1 cup buttermilk - room temperature
  • chicken egg1 large egg - lightly beaten
  • unsalted butter2 tablespoons unsalted butter - melted and slightly cooled

Instructions
 

  • Preheat the Oven: Preheat your oven to 200°C (400°F). Grease a muffin tin with some butter or oil spray.
  • Cook the Beef Mince: In a frying pan over medium heat, add olive oil. Once shimmering, add the diced onions and sauté until soft and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
  • Season and Simmer: Add the ground beef to the pan, breaking it up with a spoon. Cook until browned, approximately 5 minutes. Drain excess fat if necessary. Stir in tomato paste and smoked paprika, then pour in beef stock. Let simmer for 4-5 minutes until thickened. Season with salt and pepper to taste. Remove from heat.
  • Prepare Cornbread Mixture: In a mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk together all dry ingredients. In another bowl, mix buttermilk, egg, and melted butter until well-combined. Pour the wet ingredients into the dry and stir gently until just combined.
  • Assemble Mini Casseroles: Spoon beef mince mixture evenly into each muffin cup, filling about halfway. Top with a generous spoonful of cornbread batter until each cup is nearly full.
  • Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  • Serve: Let cool slightly in the tin before serving warm. Enjoy with a dollop of sour cream or a sprinkle of fresh herbs if desired.

Notes

For a vegetarian option, replace beef with cooked lentils. For extra flavor, mix in some sharp cheddar into the cornbread batter.

Nutrition

Calories: 578kcalCarbohydrates: 55gProtein: 33gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 142mgSodium: 1375mgPotassium: 763mgFiber: 4gSugar: 8gVitamin A: 832IUVitamin C: 4mgCalcium: 295mgIron: 6mg
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