Looking for a hearty wild game meal that sticks to your bones and packs a little extra kick? This Elk Cornbread Casserole is a family favorite, combining ground elk with sweet corn, bell peppers, onions, and a medley of spices, then topped with a golden cornbread crust. Finished with fresh cilantro and pickled jalapeños, it’s a satisfying, flavor-packed dish perfect for weeknight dinners or feeding a hungry crowd.

One of my favorite ways to use ground elk is in a Mexican-inspired cornbread casserole. Quick, easy, and full of flavor, this dish is perfect for family dinners, potlucks, or casual get-togethers. The base combines lean ground elk with diced onion, yellow bell pepper, sweet corn, a blend of spices, and mild shredded cheese, creating a savory, hearty filling that is as comforting as it is flavorful.

The crowning touch is the cornbread batter topping. Whether you make cornbread from scratch or use a high-quality store-bought mix, be sure to prepare at least two cups of batter. Spread it evenly over the casserole to lock in the flavors, then bake until golden brown. The resulting crust is sweet, rich, and slightly crisp, perfectly complementing the savory elk filling beneath.

Serve warm, garnished with fresh cilantro and jalapeños for a bright, zesty finish. Each bite combines the tender, spiced elk filling with the soft, buttery cornbread topping—a truly crowd-pleasing wild game meal.

Explore More Ground Elk Meals

If you love ground elk, there are plenty more ways to enjoy this versatile wild game protein. Try hearty elk chili for a warming, spicy bowl, elk parmesan patties for an Italian-inspired comfort meal, or elk skillet lasagna for a cheesy, one-pan dinner the whole family will love. Each recipe showcases the rich flavor of elk while offering a different take on weeknight or crowd-pleasing meals.

More Weekly Wild Game Inspiration

Love wild game? Follow NevadaFoodies on Instagram and Facebook for weekly elk, venison, and antelope recipes, plus tips and kitchen inspiration.

Preheat oven to 400 degrees.

Heat skillet over medium heat and add oil. When the oil is warm, add the onions, yellow bell pepper and garlic cooking for about 5 minutes or until onions become translucent and soft. Add ground elk meat and cook until browned. Season the meat mixture with cumin powder, chili powder and salt. Pour in the corn and stir to ensure all ingredients are combined. Remove from heat.

Using a 9×13 inch baking pan, add the ground elk mixture to the pan and top with 1 cup shredded cheese. Pour the cornbread batter over the top and bake uncovered for 30 minutes.

Add the remainder of the cheese to the top of the cornbread and continue to bake for an additional 10 minutes. Remove from oven and let cool before serving.

Serve with salsa, sour cream, jalapenos and cilantro.

Elk Cornbread Casserole

This hearty elk cornbread casserole combines ground elk, vegetables, spices, and a golden cornbread topping for a crowd-pleasing, bone-warming wild game meal.

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Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Course: Main Course

Cuisine: American

Keyword: elk cornbread casserole, ground elk casserole, wild game cornbread casserole

Servings: 6

Ingredients

• 1 lb ground elk
• 2 tbsp canola or vegetable oil
• 1 yellow onion, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 garlic clove, minced
• 25 oz yellow corn, drained
• 14.75 oz yellow creamed corn
• 2 cups Colby jack cheese, shredded
• 2 tbsp ground cumin
• 2 tsp red chile powder
• 1 tsp kosher salt
• 2 cups cornbread mix prepared, (ex: Marie Callendar's or Jiffy)
• Garnishments, salsa, sour cream, jalapenos and cilantro

Instructions

• Preheat oven to 400 degrees.
• Heat skillet over medium heat and add oil. When the oil is warm, add the onions, yellow bell pepper and garlic cooking for about 5 minutes or until onions become translucent and soft. Add ground elk meat and cook until browned. Season the meat mixture with cumin powder, chili powder and salt. Pour in the corn and stir to ensure all ingredients are combined. Remove from heat.
• In a bowl, prepare the cornbread mix.
• Using a 9×13 inch baking pan, add the ground elk mixture to the pan and top with 1 cup shredded cheese. Pour the cornbread batter over the top and bake uncovered for 30 minutes. Add the remainder of the cheese to the top of the cornbread and continue to bake for an additional 10 minutes. Remove from oven and let cool before serving.
• Serve with salsa, sour cream, jalapenos and cilantro.

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If you love hearty, family-friendly wild game meals like this elk cornbread casserole, my Wild Game Cuisine Cookbook features dozens of recipes using elk, venison, antelope, and more. Each dish is designed to highlight the natural flavor of wild game while keeping weeknight dinners simple and satisfying—because every meal tells a story.