Sloppy Joe Cornbread Casserole

This Sloppy Joe Cornbread Casserole combines two beloved classics into one irresistible dish that’ll have everyone fighting for seconds. Think warm, sweet cornbread hugging perfectly seasoned, saucy ground beef – it’s basically happiness in a 9×13 pan.

The magic happens when that golden cornbread crust meets the rich, tangy Sloppy Joe filling underneath. Each bite delivers the perfect balance of textures – fluffy cornbread soaking up all that delicious sauce, while the seasoned beef mixture keeps things perfectly moist and flavorful.

Ingredients

For the Sloppy Joe Layer:

• 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
• 1½ 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
• Cooking spray

For the Cornbread Topping:

• 2 (8.5 ounce) packages corn muffin mix
• ⅔ cup whole milk
• 1½ teaspoons baking powder
• 2 large eggs

Steps

1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray, ensuring complete coverage to prevent sticking. This step is crucial for easy serving later.
2. Heat a large skillet over medium-high heat. Add the ground chuck and cook for 4 minutes, breaking it into small, even pieces with a wooden spoon. You want the meat to be mostly browned but not completely cooked through, as it will continue cooking with the vegetables.
3. Add onion and bell pepper to the meat. Cook for 6-8 minutes until vegetables are soft and translucent. They should be tender when pierced with a fork, but not mushy.
4. Stir in tomato paste and cook for 2 minutes, stirring constantly. The paste should darken slightly and coat the meat mixture – this step develops a deeper flavor. Add beef broth, scraping the bottom of the pan to release any browned bits (these add incredible flavor!).
5. Mix in ketchup, mustard, Worcestershire sauce, brown sugar, garlic powder, and black pepper. Bring to a boil and cook for 7 minutes, stirring occasionally, until the sauce thickens and bubbles across the surface. The mixture should coat the back of a spoon but still be slightly loose, as it will thicken more in the oven.
6. Transfer the meat mixture to your prepared baking dish. In a separate bowl, whisk together the cornbread ingredients until just combined – don’t overmix! Spread the cornbread batter evenly over the meat mixture.
7. Bake for 20-25 minutes until the cornbread is golden brown. Test doneness by inserting a wooden pick in the center – it should come out clean. Let rest for 5 minutes before serving to allow the filling to set slightly.

Smart Swaps

• Use ground turkey instead of beef to reduce fat (add 1 tablespoon olive oil for moisture)
• Replace sugar with 3 tablespoons honey for a natural sweetener
• Try whole grain cornbread mix for added fiber

Make It Diabetes-Friendly

• Use sugar-free ketchup to reduce carbs by 4g per serving
• Replace brown sugar with 2 tablespoons monk fruit sweetener
• Opt for whole grain cornbread mix to lower glycemic impact
• Serve with a side of steamed vegetables to help regulate blood sugar

Pro Tips

• Let meat mixture cool slightly before adding cornbread batter to prevent uneven baking
• Don’t overbake – cornbread should be just set to stay moist
• For extra flavor, add 1 cup shredded cheddar to the cornbread mixture