Sloppy Joe Cornbread Casserole

5 from 2 votes

This sloppy joe cornbread casserole with Jiffy mix is a quick and easy weeknight dinner!

Course Dinner

Cuisine American

Keyword cornbread sloppy joe casserole, sloppy joe and cornbread casserole, sloppy joe casserole with cornbread, sloppy joe cornbread casserole

Prep Time 10

Cook Time 40

Resting Time 5

Total Time 55

Servings people

Calories 612kcal

Author Blair Lonergan

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

Preheat oven to 425°F. Lightly grease an 8-inch baking dish or spray with nonstick cooking spray; set aside.

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 onions are translucent (about 7-10 minutes). Add the garlic and cook for 30 seconds longer. Drain off excess grease. Stir in the Sloppy Joe sauce. Reduce the heat to low and simmer for about 5 minutes. Taste and season with salt and pepper, if desired.
Transfer the beef mixture to the prepared baking dish. Top with shredded cheese.

In a medium bowl, stir together the cornbread mix, egg, and milk. Spread batter over the beef mixture.

Bake the casserole for 18-20 minutes, or until the topping is golden brown and cooked through. Let the dish stand for about 5-10 minutes before serving. Garnish individual servings with optional toppings.

For a sloppy joe cornbread skillet, use a deep 8-inch or 9-inch cast iron skillet to cook the ground beef filling. Add the cornbread batter on top, and transfer the skillet to the oven. This gives you one less dish to wash at the end since you don’t need the casserole dish.

Adjust the seasoning to suit your taste preferences. For instance, you might like to add cayenne to make it spicy, or a dash of cumin for a smoky flavor.

Garnish the casserole with your favorite fresh toppings. Good options include fresh cilantro or parsley, chopped green onions or minced red onion, grated cheese, chopped pickles, sour cream, diced avocado, halved cherry tomatoes, or sliced black olives.

Insert a toothpick in the center of your casserole to make sure that the baked cornbread crust is completely cooked through before removing the dish from the oven. You shouldn’t see any wet batter on the toothpick.

If the top of your casserole starts to get too dark before the cornbread is cooked through, tent the top of the dish loosely with foil for the remaining baking time.