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Sloppy Joe Cornbread Casserole

Sloppy Joe Cornbread Casserole

Cost $20, save $15

Source: Recommended by CookPal

  • 60 Min
  • 12 Servings
  • $20

INGREDIENTS

  • Main Ingredients

    • 2 pounds ground chuck
    • 🧅 2 cups finely chopped yellow onion
    • 1 cup finely chopped green bell pepper
    • 🍅 3 tablespoons tomato paste
    • 2 cups beef broth
    • 1 ½ cups ketchup
    • 3 tablespoons yellow mustard
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons packed light brown sugar
    • 1 teaspoon garlic powder
    • ½ teaspoon freshly ground black pepper

  • Cornbread Topping

    • 2 (8.5 ounce) packages corn muffin mix (such as Jiffy)
    • 🥛 ⅔ cup whole milk
    • 1 ½ teaspoons baking powder
    • 🥚 2 large eggs

STEPS

1

Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with cooking spray.

2

Heat a large skillet over medium-high heat. Add ground beef; cook, stirring occasionally and breaking up the meat into smaller pieces, until almost fully browned, about 4 minutes. Add onion and bell pepper, and cook until softened, 6–8 minutes.

3

Stir in tomato paste; cook and stir constantly until it darkens slightly, about 2 minutes. Stir in beef broth, ketchup, mustard, Worcestershire sauce, brown sugar, garlic powder, and ground black pepper until fully combined. Bring to a boil, then simmer until the sauce thickens, about 7 minutes. Transfer mixture to the prepared baking dish.

4

In a medium-sized mixing bowl, whisk together corn muffin mix, milk, baking powder, and eggs until smooth. Spread the batter evenly over the sloppy Joe filling in the baking dish.

5

Bake in the preheated oven until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 20–25 minutes.

6

Serve hot. Enjoy your Sloppy Joe Cornbread Casserole!

NUTRIENTS

Per 1 serving

🔥

417

Calories

  • 26
    Protein
  • 38
    Carbs
  • 18
    Fats

💡 If you want a spicier version, add 1 diced jalapeño to the sloppy Joe mixture.Ensure the beef mixture is thick before transferring it to the baking dish to prevent a soggy cornbread topping.Leftovers can be stored in an airtight container and refrigerated for up to 3 days.