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
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven until golden brown and bubbly around the edges, 23 to 25 minutes.
