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Sloppy Joe Skillet Cornbread Casserole

This sloppy Joe skillet cornbread casserole, with a sloppy Joe base and a cheesy cornbread top, is prepared and baked in the same skillet, and is made easier with convenient corn muffin mix.

Preparation Details

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Servings: 6

Ingredients

  • 2 teaspoons olive oil
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoons kosher salt
  • 1½ pounds lean ground beef
  • 1 cup ketchup
  • 3 tablespoons mustard
  • 2½ tablespoons brown sugar
  • 1½ tablespoons Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon hot sauce, such as Tabasco® , divided
  • 1 tablespoon tomato paste
  • 1/2 cup water
  • 3 pickle spears , thinly sliced
  • 1 (8.5 ounce) box corn muffin mix, such as Jiffy®
  • 1 large egg
  • 1/3 cup milk
  • 1/4 cup sour cream
  • 1 cup shredded Cheddar cheese

Steps

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat oil in a 10-inch cast iron skillet over medium-high heat. Add bell pepper, onion, garlic, and salt and cook, stirring often, until onion begins to soften, about 5 minutes. Add in beef and cook, crumbling with a wooden spoon until browned, 5 to 7 minutes.
  3. Add in ketchup, mustard, brown sugar, Worcestershire, and black pepper, and cook 1 minute, stirring constantly. Mix in 2 teaspoons of hot sauce, tomato paste, and water, and stir to combine. Bring mixture to a simmer, and cook for 5 minutes, stirring occasionally, until sauce has thickened slightly. Remove from heat; smooth mixture out evenly in skillet. Lay pickle slices evenly over the top.
  4. Stir together cornbread mix, egg, milk, sour cream, Cheddar cheese, and remaining hot sauce in a bowl until combined. Pour batter evenly over meat mixture.
  5. Bake in the preheated oven until golden brown and bubbly around the edges, 23 to 25 minutes.

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