Sloppy Joe Cornbread Casserole
Servings: 6 servings
Calories: 342cal
Ingredients
- 1 lb lean ground beef
- ½ cup yellow onion chopped
- ½ cup green bell pepper diced
- ½ tsp garlic powder
- 1 tsp yellow mustard
- ¾ cup ketchup
- 3 tsp light brown sugar
- ½ cup water
- ground black pepper and sea salt to taste
- 8.5 oz Jiffy cornbread mix 1 box
- 1 large egg
- ⅓ cup milk
Instructions
- Preheat oven to 400°F. Spray an 8x8 casserole dish with non-stick cooking spray and set aside.
- Saute ground beef, onion, and bell pepper in a skillet over medium heat until the ground beef is browned and the onion is soft and translucent. Drain the excess fat/liquid.
- To the ground beef mixture, add garlic powder, yellow mustard, ketchup, brown sugar, and salt and pepper to taste, along with 1⁄2 cup water. Mix thoroughly.
- Bring the mixture to a boil, reduce heat and cover. Simmer for 10-15 minutes.
- Transfer cooked sloppy joe mixture to the prepared casserole dish.
- Whisk together cornbread mix, egg, and milk until combined. Spoon over the top of the sloppy joe mixture and carefully spread to cover the mixture.
- Bake for 15-20 minutes until the cornbread is golden brown.
Video
Notes
- Store, covered, in the refrigerator for 3-4 days or freeze up to 3 months.
- For a thicker cornbread layer, you could use two packages of cornbread mix - cook time may need to be adjusted. Use a toothpick to check for doneness.
- Double the recipe for a 13x9 baking dish. You may need to add extra time in the oven if doing so. Use the toothpick method to check for doneness.
Nutrition
Serving: 1serving | Calories: 342cal | Carbohydrates: 41g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 680mg | Potassium: 479mg | Fiber: 3g | Sugar: 18g | Vitamin A: 314IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 3mg
