Preheat your oven to 400°F and grease a 9x13 inch baking dish. While the oven heats, prepare your protein: cut the brisket into 1-inch cubes and toss them with the barbecue sauce and smoked paprika, ensuring each piece is well coated. Set the seasoned brisket aside. Next, make the cornbread batter by whisking together the cornbread mix, egg, milk at room temperature, and 3/4 cup of cheddar cheese in a bowl until just combined—don't overmix, as this will keep the cornbread tender.

Pour the cornbread batter from Step 1 into your prepared baking dish and spread it evenly. Bake for 15 minutes at 400°F until the cornbread is partially set but still slightly tender on top. This partial bake creates a sturdy foundation that won't absorb too much liquid from the toppings. While the cornbread bakes, prepare your corn: if using frozen corn, heat it in the microwave for 5-6 minutes until warmed through; if using canned corn, simply drain it well.

Remove the partially baked cornbread from the oven and working quickly, use a fork or wooden skewer to poke holes about 1 inch apart across the entire surface—this helps the flavors meld together and prevents the top from becoming too dense. Spread the warm corn evenly over the cornbread layer. Drain the ranch style beans thoroughly and pour them over the corn, distributing them as evenly as possible. Top with the brisket mixture from Step 1, spreading it in an even layer. I like to keep the brisket pieces somewhat separate rather than clumped together so they cook evenly and create pockets of flavor throughout the casserole.

Return the casserole to the oven and bake for 10-15 minutes until the brisket is heated through and the edges are beginning to bubble—you're not trying to fully cook the brisket at this point, just warm it and let the flavors marry. Remove from the oven and immediately top with the remaining 3/4 cup of freshly shredded cheddar cheese, distributing it evenly across the surface. I always use freshly shredded cheese here because pre-shredded varieties contain anti-caking agents that prevent smooth melting. Return to the oven for another 2-3 minutes just until the cheese melts and becomes slightly golden.

Remove the casserole from the oven and let it rest for 2-3 minutes. Top with thinly sliced green onions cut on a slight bias—the angle cut gives them a more elegant appearance and helps them distribute more visually across the dish. Serve directly from the baking dish while hot, spooning portions carefully to preserve the layers. This casserole is hearty and comforting as-is, perfect for a weeknight dinner.