Sloppy Joe Cornbread Casserole
Sloppy Joe Cornbread Casserole is a delicious and hearty casserole recipe. It combines our favorite sloppy joe recipe with a cornbread topping.
Servings: 6
Cost: $11.92, $1.99 per Serving
Ingredients
- 1 pound Ground Beef
- 1 Red Bell Pepper diced
- ½ Yellow Onion diced
- 1 teaspoon Minced Garlic
- 1 can Tomato Sauce 8 oz can
- ½ cup Ketchup
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Yellow Mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Black Pepper
- 8 oz Cheddar Cheese shredded, divided
- 1 pkg Jiffy Cornbread Mix 8.5 oz box
- 1 large Egg
- ⅓ cup Milk
- 1 Tablespoon Vegetable Oil
Instructions
- Preheat the oven to 400 degrees F and spray an 8X8 baking pan with a non-stick cooking spray.
- Heat a large skillet over medium-high heat. Add 1 pound ground beef, 1 diced red bell pepper, and ½ diced yellow onion.
- Cook for 6–8 minutes, breaking up the beef as it cooks, until the beef is browned and the vegetables are tender. Drain any excess grease.
- Stir in 1 teaspoon minced garlic, 1 (8-ounce) can tomato sauce, ½ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon yellow mustard, 1 teaspoon Worcestershire sauce, and ½ teaspoon black pepper.
- Bring the mixture to a low simmer and cook for 3–5 minutes, stirring occasionally.
- Remove the skillet from the heat and spread the sloppy joe mixture evenly into the prepared baking dish.
- In a medium mixing bowl, whisk together 1 package (8.5-ounce) Jiffy Cornbread Mix, 1 large egg, ? cup milk, and 1 tablespoon vegetable oil until combined.
- Stir in 4 ounces (half) of the shredded cheddar cheese.
- Spoon the cornbread mixture evenly over the sloppy joe mixture and carefully spread it to cover the surface.
- Sprinkle the remaining 4 ounces shredded cheddar cheese over the top.
- Bake for 25–30 minutes, or until the cornbread is golden brown and cooked through.
- Remove from the oven and allow the casserole to rest for 5–10 minutes before serving.
- Serve warm and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To make a double batch, use a 9x13-inch baking dish and increase the baking time as needed. Test the cornbread with a toothpick to ensure it is fully baked.
Nutrition
Calories: 610kcal | Carbohydrates: 43g | Protein: 27g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 886mg | Potassium: 445mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1217IU | Vitamin C: 27mg | Calcium: 340mg | Iron: 3mg
