Tender beef, sweet peppers, and a saucy Sloppy Joe base get cozy under a golden, fluffy cornbread crust in this sloppy joe cornbread casserole. With cheddar cheese and savory onions, every bite is classic comfort.
The aroma alone is worth the low-effort stovetop stir and quick oven bake. Just ground beef, onion, bell peppers, Jiffy mix, and a few sauces and spices come together in one glorious, bubbling casserole dish.
Sometimes you don’t need a fancy plan. You just need something warm, honestly comforting, and—yes—a little nostalgic. This is one of those dishes. The sloppy joe cornbread casserole leans hard into cozy, without asking much from you except a skillet, a baking dish, and a decent appetite.
This recipe lands somewhere between weeknight staple and impromptu “Oh, just something I threw together” winner. It’s sweet, slightly smoky, and a little gooey under a golden cornbread halo.
You can serve it with a simple salad, sweet-and-sour pickles, or just eat it directly out of the pan (been there). Either way, it makes your kitchen smell like something good is happening.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Sloppy Joe Cornbread Casserole
This one isn’t reinventing the wheel, and that’s sort of the charm. It’s not fancy, but it hits all the right zones: savory, sweetish, cozy, and cheesy (if you’re into that sort of thing).
- Ridiculously simple to make: You’re basically cooking up a quick sloppy joe filling, then topping it with pre-mixed cornbread batter. Zero stress.
- That sweet-savory thing: With ketchup, brown sugar, mustard, and Worcestershire in the mix, the flavor hits every nostalgia button.
- Great for feeding a crew: This dish makes enough for 6-ish hungry people (or fewer folks with sneak-into-the-fridge-at-midnight habits).
- Cornbread topping = joy: Bakes up beautifully golden, just barely sweet, and perfect for soaking up all that saucy beef business.
- Flexible toppings: Add cheese at the end, go full jalapeño if you’re bold, or keep it humble. No casseroles are judging you.
- Leftovers reheat like a dream: The cornbread gets even cozier the next day—think lazy Sunday lunch heaven.
Ingredient Notes
Let’s talk details. You mostly need pantry staples here, but there are a few places where you’d want to snag the good stuff—or sneak in a swap.
- Olive oil: You’ll just need a splash for softening the veggies. Butter works too, if you’re feeling indulgent.
- Onions: Go for yellow or white. Once cooked, they melt into the sauce and help build that classic sloppy joe flavor.
- Bell peppers: A mix of red and green adds a little sweetness and color. Dice them evenly so they soften up quickly.
- Ground beef: Go with 80/20 for juicy results. If yours is extra fatty, you can drain it a bit after browning—totally up to you.
- Garlic powder: Adds mellow warmth without needing to mince anything. Lazy-cook gold.
- Tomato paste: Cooking it a bit with the beef deepens the flavor. It’s like pressing the “browned and savory” button.
- Beef broth: This helps make the filling saucy and rich. Low-sodium is a good call if you like control over salt levels.
- Ketchup, brown sugar, mustard, Worcestershire: The magic quad. Sweet, tangy, punchy, and slightly smoky.
- Jiffy corn muffin mix: Yep, the boxed stuff. It gives you a golden topping with minimal effort and that faintly sweet diner-style cornbread vibe.
- Milk, egg, vegetable oil: Just the usual Jiffy add-ins. Don’t overmix—lumps are welcome.
- Shredded cheddar cheese (optional): Toss it on top after baking for a gooey, salty finish. I mean, it’s kind of amazing.
How To Make This Sloppy Joe Cornbread Casserole
You’ve got this. It’s a skillet-meets-oven situation with maybe 15 minutes of prep. And yes, there’s a fair amount of stirring, but nothing scary.
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Preheat the oven and grease your dish: Set the oven to 350°F and grab a 9×13-inch baking dish. Give it a light spray (even the corners).
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Soften the veggies: In a big skillet, warm your olive oil over medium heat. Toss in those onions and bell peppers and let them get tender and a little glossy, about 5 minutes.
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Brown the beef: Add the ground beef to the pan and break it up with a spatula or wooden spoon. You want it no longer pink and nicely crumbled, about another 5 minutes.
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Add tomato paste and garlic powder: Stir in the tomato paste and garlic powder and let it cook for 2 minutes. It should thicken slightly and darken—it’ll smell amazing.
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Pour in the broth and sauces: Slowly add the beef broth, scraping up any browned bits at the bottom (all flavor). Then stir in the ketchup, brown sugar, mustard, and Worcestershire. Bring it all to a bubbly simmer.
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Simmer and season: Let that saucy goodness simmer for about 5–7 minutes until it thickens a bit. Then season to taste. Pour it right into your prepared baking dish.
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Mix the corn muffin batter: In a big bowl, whisk together the corn muffin mix, milk, oil, and egg. The batter should be lumpy; do not try to “fix” it.
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Spoon it on and bake: Drop the batter in little mounds over the beef mix and then gently spread it out. Don’t worry if it doesn’t cover completely—it spreads. Bake for 25–35 minutes until golden and set.
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Top with cheese (if using): Right when it comes out, hit it with shredded cheddar. Let it melt from the heat of the casserole.
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Rest and serve: Let it sit about 10 minutes before serving. The filling will thicken slightly and the cornbread will slice more cooperatively.
Storage Options
So let’s say there are leftovers (lucky you). Here’s how to handle them without ruining that tender cornbread topping.
Pop any cooled leftovers into an airtight container and store in the fridge for up to four days. The sauce might get even more flavorful, and the cornbread topping will absorb more of the juices in a good way—not soggy, just cozy.
To reheat, microwave individual portions for about 1–2 minutes, or warm the whole thing in a 300°F oven for 15 minutes. Add foil if you’re worried about drying it out.
Now, about freezing. Technically yes, you can freeze it. Let it cool completely first, then wrap it tightly in foil and freezer-safe bags or containers. When ready to reheat, thaw it overnight in the fridge, then warm in a 300°F oven, covered, until heated through. The cornbread texture might change slightly, but it’s still tasty.
Variations and Substitutions
This recipe is friendly like that one neighbor who always has good snacks. There’s room for swapping and tweaking based on what’s hiding in your fridge or pantry.
- Ground turkey or chicken: Lighter meats work beautifully here, just season well to keep the flavor punchy.
- Veggie version: Swap the beef for lentils, canned jackfruit, or a hearty plant-based crumble. Bonus points for adding mushrooms.
- Spicy twist: Toss in diced jalapeños or stir hot sauce into the filling if you like a little heat in your sweet.
- Different cornbread mix: If you’re avoiding Jiffy, try your favorite from-scratch blend or a cornbread mix without added sugar/butter.
- Extra cheese layer: Instead of sprinkling on top, layer cheddar or Monterey Jack between the beef filling and cornbread. It melts into cheesy goo heaven.
- Mix-ins for the batter: Stir some chopped green onions or cooked bacon bits into the cornbread topping for an upgrade similar to these bacon basil cornbread muffins.
What to Serve with Sloppy Joe Cornbread Casserole
Honestly, this casserole is a whole vibe by itself. But if you’re looking to round things out (or just need a side dish so it feels like a “meal”), here are some laid-back pairings:
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Cheeseburger quesadillas offer a fun twist if you’re doing a casual spread. I mean, who says no to two kinds of cheesy beef goodness side by side?
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A crunchy slaw with vinegar dressing cuts through the richness. Thinly sliced cabbage, carrots, a little salt…and boom. Refreshing.
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Basic green salad with ranch or blue cheese, if we’re feeling Midwestern vibes. Cucumbers and cherry tomatoes? Even better.
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Sweet pickles or bread-and-butter pickles—yes, really! That tang against the savory-sweet Sloppy Joe filling creates total flavor harmony.
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For a bold, unexpected contrast, try serving it alongside pan-seared salmon with pomegranate reduction. I know it sounds wild, but the balance of sweet, rich, and tangy just works.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can prepare the Sloppy Joe filling up to 2 days ahead of time and keep it refrigerated. When you’re ready to bake, just mix up your cornbread batter, spread it on top, and pop the dish into the oven. For the freshest flavor, I recommend waiting to mix and bake the cornbread topping until the day you’re serving it.
How do I know when the cornbread topping is cooked through?
It’s done when the top is lightly golden and a toothpick inserted into the center of the cornbread part comes out clean (just avoid the filling below when testing). It usually takes 25–35 minutes depending on your oven and pan depth. Don’t worry if the edges brown a bit sooner—that actually makes it extra tasty.
Can I use homemade cornbread batter instead of boxed mix?
Yes, definitely. If you’ve got a favorite cornbread recipe, feel free to use it. Just make sure it’s about the same volume as two boxes of Jiffy (so it covers the top evenly). Something slightly sweet works best to balance the savory-sweet filling.
What’s the best way to reheat leftovers?
Microwave for a quick solo lunch or reheat the whole thing in the oven. I like to put leftover portions in a small baking dish, cover with foil, and warm them at 300°F for about 15 minutes. If you’re microwaving, try zapping in 30-second bursts so the cornbread stays fluffy and doesn’t turn rubbery.
Sloppy Joe Cornbread Casserole
Ingredients
Sloppy Joe Beef Filling
- 1 tbsp (15 ml) olive oil or butter
- 1 large onion diced (yellow or white)
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1.5 lbs (680 g) ground beef 80/20 blend recommended
- 2 tbsp (32 g) tomato paste
- 1 tsp (5 g) garlic powder
- 3/4 cup (180 ml) beef broth low-sodium recommended
- 3/4 cup (180 ml) ketchup
- 2 tbsp (28 g) brown sugar packed
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (15 ml) Worcestershire sauce
- salt and pepper to taste
Cornbread Topping
- 2 boxes Jiffy corn muffin mix
- 2/3 cup (160 ml) milk
- 2 large eggs lightly beaten
- 4 tbsp (60 ml) vegetable oil
Optional Toppings
- 1 cup (100 g) shredded cheddar cheese
- diced jalapeños for topping or stirring into cornbread
Equipment
- Large skillet
- 9x13 inch Baking Dish
- Mixing bowl
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers; cook for 5 minutes, stirring often, until softened.
- Add ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
- Stir in tomato paste and garlic powder. Cook for 2 minutes until fragrant and slightly darkened.
- Pour in beef broth, then add ketchup, brown sugar, mustard, and Worcestershire sauce. Stir well, scraping up any browned bits from the pan. Bring to a simmer.
- Simmer for 5–7 minutes, stirring often, until thickened slightly. Season with salt and pepper to taste. Pour mixture into prepared baking dish and spread evenly.
- In a mixing bowl, whisk together Jiffy corn muffin mix, milk, eggs, and vegetable oil until just combined (batter will be lumpy).
- Spoon cornbread batter in mounds over the beef mixture, then gently spread to cover (it's fine if some beef peeks through—the batter spreads as it bakes).
- Bake for 25–35 minutes, until the cornbread is cooked through and golden. A toothpick inserted into the cornbread should come out clean (avoid the beef layer when testing).
- Remove from oven and immediately top with shredded cheddar cheese, if using, so it melts from the heat.
- Let the casserole rest for about 10 minutes before serving. This helps the filling thicken and allows for easier slicing. Enjoy!
