Bison Cornbread Casserole
When the weather turns cool and you’re craving something warm and satisfying, there’s nothing quite like a hearty bison casserole to hit the spot. This Bison Casserole with Cornbread Crust is a standout dish that combines the rich, savory taste of Lone Peak Bison with a variety of vibrant ingredients, making it a perfect choice for family dinners, potlucks, or any occasion that calls for comfort food.
Ground bison is an excellent alternative to traditional beef, offering a leaner protein with a robust flavor that’s ideal for this type of dish. Paired with fire-roasted tomatoes, sweet corn, and a touch of spice from jalapeños and chili powder, this casserole delivers a depth of flavor that’s hard to beat. The bison mixture is then topped with a golden, slightly sweet cornbread crust that adds a delightful contrast in both taste and texture.
Not only is this bison casserole delicious, but it’s also easy to prepare, making it a go-to recipe for busy weeknights. Before you know it, you’ll have a comforting, home-cooked meal that your whole family will love. Plus, with the high protein content of bison, this dish is as nourishing as it is tasty.
Bison Cornbread Casserole
Ingredients
For the Casserole Base:
- 32 oz Lone Peak Bison
- 2 tablespoons olive oil
- 1/2 cup red onion - diced
- 3 cups (approx. 1 can) fire-roasted tomatoes and chilis - diced
- 2 cups sweet corn
- 1 jalapeño - diced (optional, to taste)
- 1 tablespoons garlic - minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cups cheddar cheese - shredded
For Cornbread Crust Topping:
- 1 cup flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1 1/14 cup buttermilk
- 1/2 tablespoon fresh cracked peppercorn
- parsley - for topping (optional)
- red pepper flakes - for topping (optional)
- sour cream - for serving
Instructions
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Heat the olive oil over medium-high heat in a large skillet, then add the ground bison. Season with salt and pepper. Use a spatula to break up the bison meat as it browns.
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When about half of the meat has browned, add the red onion, fire-roasted tomatoes and chiles, sweet corn, jalapeño (if using), garlic, cumin, and chili powder. Sauté until the bison is fully browned and no longer pink and the onion is tender, about 10-12 minutes.
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Transfer the cooked bison mixture to a greased casserole dish with a lid. Sprinkle the shredded cheddar cheese over the top of the bison mixture, then cover the dish. The cheese will melt into the bison mixture.
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Preheat the oven to 350°F. While the oven is preheating, in a small bowl, whisk together the flour, cornmeal, baking powder, baking soda, brown sugar, vegetable oil, and buttermilk. Stir until well combined; the batter will be thick.
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Spread the cornbread batter over the surface of the bison mixture in an even layer about ½ - ¾ inch thick. Leave about one inch around the edge so that the cornbread does not touch the sides of the casserole dish directly; it will expand as it cooks. Sprinkle the fresh cracked peppercorn over the surface of the cornbread crust. Put the lid on.
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Place the casserole dish into the preheated oven. Bake covered for 20 minutes, then remove the lid and continue baking until the cornbread is golden brown and cooked through, about another 5-10 minutes.
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Allow the casserole to cool for 15-20 minutes before serving for the best results. Finish with a sprinkling of fresh parsley, red pepper flakes, and a dollop of sour cream, if desired. Enjoy!
Recipe Notes
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