Sloppy Joe Cornbread Casserole
Tender beef, sweet peppers, and a saucy Sloppy Joe base are tucked under a fluffy cornbread topping in this nostalgic casserole—your ticket to cozy, cheesy comfort. Easy, crowd-pleasing, and full of sweet-savory flavor!
6
servings
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!
Notes
Leftovers can be refrigerated for up to 4 days in an airtight container. To reheat, microwave portions for 1–2 minutes or warm the whole casserole in a 300°F oven, covered with foil, for 15 minutes. The casserole can be frozen; wrap tightly and thaw overnight before reheating in the oven. For variation, use ground turkey, add jalapeños, or substitute your favorite cornbread mix or a homemade version.
Nutrition
Calories: 540kcal | Carbohydrates: 48g | Protein: 25g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 1020mg | Potassium: 560mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1020IU | Vitamin C: 44mg | Calcium: 170mg | Iron: 4.2mg