This Sloppy Joe cornbread casserole brings together a sweet and tangy ground beef filling, melted cheddar, and a golden Jiffy cornbread crust in one simple baking dish. It’s cozy, budget-friendly, and ready in about 30 minutes with ingredients you likely already have on hand.
More Sloppy Joe Casseroles
Before You Get Started
A few tips that make a real difference with this casserole:
- Warm the filling before adding the batter. If you prepped the filling ahead, reheat it on the stovetop until it’s hot and bubbly before spooning the cornbread batter on top. Cold filling under warm batter throws off the bake time and can leave the crust undercooked in the center.
- Use the toothpick test. Insert a toothpick in the center of the cornbread topping before pulling the dish from the oven. No wet batter should come out on the toothpick. The edges will set first, so check the center specifically.
- Tent with foil if the top browns too fast. If the cornbread starts to darken before it’s cooked through, lay a piece of foil loosely over the top and continue baking until done.
⭐️ Looking for More Like This? → This casserole is featured in my Cook Once, Eat Twice meal plan collection.
How to Make Sloppy Joe Cornbread Casserole
You’ll build this casserole in layers, starting with a quick stovetop filling and finishing with a simple Jiffy batter spooned right on top.
Step 1: Make the Filling
Cook the ground beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until the meat is no longer pink and the vegetables have softened, about 7 to 10 minutes. Drain off the excess grease.
Stir in the sloppy joe sauce, then reduce the heat to low and simmer for about 5 minutes. Taste and season with salt and pepper.
⇢ Homemade sauce works great here. If you’d rather skip the can, use the sauce from my Old Fashioned Sloppy Joes as a substitute. It gives you a little more control over the sweetness and seasoning.
Step 2: Layer and Top
Transfer the hot beef mixture to a greased 8-inch baking dish. Sprinkle the shredded cheddar evenly over the top.
In a medium bowl, stir together the Jiffy corn muffin mix, egg, and milk, then spoon the batter over the beef and spread it gently to the edges.
⇢ Upgrade the cornbread topping: Stir a handful of shredded cheese, a small can of green chilies, or a few sliced jalapenos directly into the batter before spreading. It adds a little extra flavor without any extra effort.
Step 3: Bake
Bake the casserole at 425°F for 18 to 20 minutes, until the topping is golden brown and a toothpick inserted in the center comes out clean. Let the dish stand for 5 to 10 minutes before serving.
Top individual portions with fresh parsley, chopped green onions, sour cream, or a little extra cheese if you’d like.
Serve It Up
This casserole is filling enough on its own, but a simple side pulls the meal together. A Southern Caesar salad or a bowl of homemade coleslaw are both easy fits.
Southern-style green beans are another great pairing with the sweet and savory filling.
Your dish is the best,,, easy and delicious! Hubby always gets a big smile on his face when he sees this on the table!
– Jennifer
Storage and Make-Ahead
Refrigerator: Leftovers keep in an airtight container for 3 to 4 days. Reheat in a 325°F oven for about 20 minutes, or until warmed through. If the topping starts to brown before the filling is hot, cover loosely with foil. Individual portions can also be reheated in the microwave for 30 to 60 seconds.
Freezer: Let the casserole cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: Prepare the beef filling up to 24 hours ahead and store it covered in the refrigerator. When you’re ready to bake, warm the filling on the stovetop until hot before transferring it to the baking dish. Mix and add the cornbread batter right before it goes in the oven.
Frequently Asked Questions
Can I use homemade sloppy joe sauce instead of Manwich?
Absolutely. Swap in the sauce from my Old Fashioned Sloppy Joes recipe for the canned version. It’s a great option if you want to adjust the sweetness or seasoning to your taste.
Can I make this in a cast iron skillet instead of a baking dish?
Yes. Cook the beef filling directly in a deep 8 or 9-inch cast iron skillet, then spoon the cornbread batter right on top and transfer the skillet to the oven. One less dish to wash at the end!
Can I double the recipe?
Easily. Double all of the ingredients and bake in a 9×13-inch dish. Add a few extra minutes to the bake time and check the center with a toothpick before pulling it out of the oven.
More Cornbread Casseroles to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sloppy Joe Cornbread Casserole
Ingredients
SLOPPY JOE FILLING
- 1 lb. ground beef
- 1 small onion, diced (about 1 cup)
- 1 medium green bell pepper, seeded and diced (about 1 cup)
- 2 small cloves garlic, minced or pressed (about 1 teaspoon)
- 1 (15 ounce) can Sloppy Joe sauce (such as Manwich)
- 1 cup (4 ounces) grated sharp cheddar cheese
- Kosher salt and ground black pepper, to taste
CORNBREAD TOPPING
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 1 large egg
- ⅓ cup milk
- Optional garnish: additional grated sharp cheddar cheese, sour cream, parsley or cilantro, chopped red onion, sliced green onion
Instructions
- Preheat oven to 425°F. Lightly grease an 8-inch baking dish and set aside.
PREPARE THE SLOPPY JOE FILLING
- In a large skillet over medium-high heat, cook the ground beef, onion, and bell pepper until the meat is no longer pink and the onion is translucent, about 7 to 10 minutes. Add the garlic and cook for 30 seconds. Drain off the excess grease. Stir in the sloppy joe sauce, reduce heat to low, and simmer for 5 minutes. Season with salt and pepper.
- Transfer the beef mixture to the prepared baking dish. Top with shredded cheese.
PREPARE THE CORNBREAD TOPPING
- In a medium bowl, stir together the cornbread mix, egg, and milk. Spread the batter evenly over the beef mixture.
BAKE THE CASSEROLE
- Bake for 18 to 20 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean. Let stand for 5 to 10 minutes before serving. Garnish as desired.
Notes
- Toothpick test: Insert a toothpick in the center of the cornbread topping before removing from the oven. No wet batter should appear on the toothpick.
- If the top browns too fast, tent loosely with foil and continue baking until the cornbread is cooked through.
- Cast iron option: Cook the filling in a deep 8 or 9-inch cast iron skillet, top with batter, and transfer directly to the oven.
- Cheese swaps: Sharp cheddar works great, but Monterey Jack, Colby Jack, Pepper Jack, or mozzarella all work well.
- Protein swaps: Ground turkey, ground chicken, or ground pork can be used in place of beef.
- Improve the topping: Stir shredded cheese, diced green chilies, or sliced jalapenos into the cornbread batter before baking.
- Make-ahead: Prepare the filling up to 24 hours ahead. Reheat on the stovetop until hot before adding the batter and baking.
- Storage: Leftovers keep in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.
Nutrition
Originally published in January, 2024, this post was updated in April, 2026.
I love all of your recipes and I use them thanks
Thank you very much, Evelyn! We’re so glad you enjoy them.
Your dish is the best,,, easy and delicious! Hubby always gets a big smile on his face when he sees this on the table!
That makes me happy to hear, Jennifer. Thank you!