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.
This recipe is very easy 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!
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.
Pop it in the oven for 15 minutes.
Sprinkle the top evenly with cheese.
Bake for another five minutes and voilà! It’s done!
Venison Cornbread Casserole
|Prep Time: 2 minutes||Yield: 8 Squares|
|Cook Time: 28 minutes||Serving Size: 1 Square|
|Total Time: 30 minutes||Calories Per Serving: 482|
- 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
- Preheat oven to 375 F.
- In a skillet over medium-high heat, fry the venison burger along with the onions and peppers.
- Remove from heat, drain, and add the cumin, chili powder, corn, salsa, and black beans. Stir and heat for a couple of minutes.
- While the venison mixture is heating, mix the cornmeal, vegetable oil, milk, and egg together in a bowl.
- Pour the venison mixture in a 9″ x 13″ casserole dish and top with the cornbread mixture.
- Bake for 15 minutes, sprinkle cheese over the top and bake for 5 more minutes.
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.
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 myfitnesspal.com 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 myfitnesspal.com
More Casserole Recipes…