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.
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.
Video
Notes
- Don’t overcook the elk: Brown the meat just until cooked through. It will continue cooking in the oven, and overbrowning can dry it out.
- Season as you go: Elk benefits from early seasoning. Adding cumin, chili powder, and salt while browning helps the flavors absorb into the meat.
- Let the skillet cool slightly: Allow the elk mixture to cool for a few minutes before adding it to the baking dish so it doesn’t prematurely cook the cornbread batter.
- Use a hot oven: Baking at 400°F helps the cornbread rise and develop a lightly crisp top while staying tender inside.
- Cheese in layers matters: Adding cheese before and after baking creates a creamy middle and a golden, melty topping.
- Rest before serving: Let the casserole cool for 5–10 minutes so it sets and slices cleanly.
- Finish with fresh toppings: Salsa, sour cream, jalapeños, and cilantro add moisture and brightness that balance the richness of the dish.