This sloppy Joe cornbread casserole pairs the best sloppy Joe you’ll ever make with a cornbread top instead of a bun, and it’s still great for feeding a crowd!
Preparation Details
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12
Ingredients
- cooking spray
- 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
- 2 (8.5 ounce) packages corn muffin mix (such as Jiffy)
- ⅔ cup whole milk
- 1 ½ teaspoons baking powder
- 2 large eggs
Steps
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9×13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add ground beef; cook, stirring occasionally and breaking up meat into smaller pieces with a wooden spoon, until almost fully browned, about 4 minutes. Add onion and bell pepper, and cook over medium-high, stirring occasionally, until softened and tender, 6 to 8 minutes.
- Stir in tomato paste; cook, stirring constantly, until tomato paste has slightly darkened in color, about 2 minutes. Stir in beef broth, using a spatula to scrape any browned bits from bottom of pan. Stir in ketchup, mustard, Worcestershire sauce, sugar, garlic powder, and black pepper until fully combined. Bring to a boil over medium-high, and cook, stirring occasionally, until sauce thickens and bubbles appear all over the surface, about 7 minutes. Remove from heat, and transfer to the prepared baking dish.
- Whisk together corn muffin mix, milk, baking powder, and eggs in a medium bowl until fully combined; spoon in an even layer over sloppy Joe filling.
- Bake in the preheated oven until cornbread is golden brown and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Serve immediately.
