Venison Cornbread Casserole

Venison Cornbread Casserole

Venison Cornbread Casserole is a savory casserole with ground venison, black beans, sweet corn and everything but the kitchen sink, topped with a layer of cornbread and then for the grand finale, cheddar cheese. 

This is an extremely easy meal that takes only 30 minutes to make. It might not be the most decadent recipe on Deer Recipes, but it’s definitely palate-pleasing. I almost didn’t share this recipe because it’s not very pretty, but it tastes so good I couldn’t deprive my readers of a delicious meal. Please take my word for it–it tastes better than it looks.

For this batch, I used Martha White self-rising white cornmeal, but sometimes I like to use Jiffy Corn Muffin Mix–it just depends on the mood my taste buds are in. Both cornmeal mixes taste awesome but are very different. I’m sure it would be good with any type of cornmeal.

Take a look at how easy this is to make…

Fry the ground venison with onions and peppers and mix in cumin, chili powder, corn, salsa, and black beans. Stir and heat for a couple of minutes and pour into a casserole dish.

Doesn’t that look delicious? I could eat this just as it is!

Venison Cornbread Casserole without cornbread topping

Add the cornbread mix evenly to the top. Instead of dumping it out and spreading it with a spoon, I use a large spoon and dip the cornbread mix out one spoonful at a time and put it on top of the venison mixture. It gets more evenly distributed this way, but keep in mind it doesn’t have to look perfect.

Venison Cornbread Casserole ready for the oven

Pop it in the oven for 15 minutes. 

Venison Cornbread Casserole waiting for cheese

Sprinkle the top evenly with cheese.

Venison Cornbread Casserole covered in cheese

Bake for another five minutes and voilà! It’s done!

Venison Cornbread Casserole with melted cheese

Cut the casserole down the center and then cut three times across, making eight even squares. This goes great with a side salad or rice. 

Feel free to print our recipe card:

Venison Cornbread Casserole

Prep Time: 2 minutes

Cook Time: 28 minutes

Total Time: 30 minutes

Yield: 8 Squares

Serving Size: 1 Square

Calories per serving: 482

Fat per serving: 16 g

Venison Cornbread Casserole


  • 1 lb of venison, ground
  • 1/2 yellow onion, chopped
  • 1/2 bell pepper, chopped (any color)
  • 2 tsp. cumin
  • 2 1/2 tsp. chili powder
  • 15 oz. corn, drained
  • 15 oz. black beans, drained and rinsed
  • 12 oz. mild salsa
  • 1 1/2 cups of shredded cheddar cheese
  • 2 cups of corn meal (I use Martha White)
  • 1/4 cup of vegetable oil
  • 1 1/3 cup of milk
  • 1 large egg


  1. Preheat oven to 375 F.
  2. In a skillet over medium high heat, fry the venison burger along with the onions and peppers.
  3. Remove from heat, drain, and add the cumin, chili powder, corn, salsa, and black beans. Stir and heat for a couple of minutes.
  4. While the venison mixture is heating, mix the corn meal, vegetable oil, milk and egg together in a bowl.
  5. Pour the venison mixture in a 9" x 13" casserole dish and top with the cornbread mixture.
  6. Bake for 15 minutes, sprinkle cheese over the top and bake for 5 more minutes.

The nutrition facts for Venison Cornbread Casserole are for using Martha White self-rising white cornmeal. If you use a different brand of cornmeal, please recalculate the nutrition facts. Deer Recipes uses but there are several options online.  

The good, the bad and the delicious…

  • Venison Cornbread Casserole is high in potassium, fiber, protein, vitamin A, iron, and calcium.
  • It also might be too high in fat, sodium, cholesterol, and carbs for some.  

See my tips below for making this a more diet-friendly recipe.

Venison Cornbread Casserole

Nutrition Facts

 Yields: 8 Squares  Serving: 1 Square
Calories 482  Calories from fat: 30
   % Daily Value*
Total Fat 16 g  24%
 Saturated Fat 3 g  14%
 Monounsaturated Fat 2 g
 Polyunsaturated Fat 5 g
 Trans Fat 0.0 g
Cholesterol 88 mg  29%
Sodium 1268 mg  53%
Potassium 575 mg  16%
Total Carbohydrates 52 g  17%
 Dietary Fiber 7 g  27%
 Sugars 7 g
Protein 33 g  67%
 Vitamin A 19%  Vitamin C 8%
 Calcium 30% Iron 36%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To lower the fat, sodium, cholesterol, and carbs use non-fat cheddar cheese or you could also use less cheese.
  • You can also use almond milk instead of whole milk when making the cornbread. This will not only cut the fat, sodium, cholesterol, and carbs but will cut the calories as well.
  • To help lower the sodium even further, omit the salsa and use tomato sauce instead.
  • Whatever changes you make to your Venison Cornbread Casserole, you can recalculate the nutrition facts at

Bon Appétit

Venison Cornbread Casserole

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