Sloppy Joe Cornbread Casserole – The Ultimate Sweet
Sloppy Joe Cornbread Casserole layers a rich, savory ground beef filling with onions, peppers, tomato sauce, ketchup, and seasonings beneath a fluffy cornbread topping. Finished with melted cheddar cheese and baked until golden brown, this casserole delivers the classic taste of Sloppy Joes without the need for sandwich buns. Perfect for weeknight dinners, potlucks, meal prep, or family gatherings, it's a hearty recipe that's simple to make and always satisfying.
Ingredients
For the Sloppy Joe Filling
- 1½ pounds lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- ½ cup ketchup
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt, to taste
For the Cornbread Topping
- 1 package (8.5 ounces) cornbread muffin mix
- 1 large egg
- ⅓ cup milk
- ½ cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat.
- Cook the ground beef until browned. Drain any excess fat.
- Add the onion, bell pepper, and garlic. Cook for 4–5 minutes until softened.
- Add the onion, bell pepper, and garlic. Cook for 4–5 minutes until softened.
- Stir in the tomato sauce, ketchup, tomato paste, Worcestershire sauce, brown sugar, mustard, smoked paprika, garlic powder, salt, and pepper.
- Simmer for 8–10 minutes until slightly thickened.
- In a separate bowl, prepare the cornbread batter according to the package directions, mixing in the egg, milk, and shredded cheddar cheese.
- Bake for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the topping comes out clean. Let the casserole rest for 5–10 minutes before serving.
Notes
- Lean ground beef keeps the casserole flavorful without excess grease.
- Simmer the filling until thick to prevent a soggy cornbread topping.
- Freshly shredded cheddar melts better than pre-shredded cheese.
- Allow the casserole to rest before slicing for cleaner servings.
- Leftovers taste even better the next day.
- Store refrigerated in an airtight container for up to 4 days.
- Freeze individual portions for up to 3 months.
- Add diced jalapeños to the filling for extra heat.