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5 from 2 votes

Sloppy Joe Cornbread Casserole

Sweet and tangy sloppy joe filling meets a golden Jiffy cornbread crust in this easy, family-friendly casserole. It's a budget-friendly weeknight dinner that comes together in about 30 minutes.
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 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 4 people
Calories 612kcal
Author Blair Lonergan

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.
    Browning ground beef onion and bell pepper in a cast iron skillet.
  • Transfer the beef mixture to the prepared baking dish. Top with shredded cheese.
    Process shot showing how to make sloppy joe cornbread casserole with jiffy.

PREPARE THE CORNBREAD TOPPING

  • In a medium bowl, stir together the cornbread mix, egg, and milk. Spread the batter evenly over the beef mixture.
    Jiffy corn muffin mix in a blue and white bowl.

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.
    Square overhead shot of a white dish full of the best sloppy joe cornbread casserole.

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

Serving: 1/4 of the casserole | Calories: 612kcal | Carbohydrates: 58g | Protein: 38g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 148mg | Sodium: 1072mg | Potassium: 670mg | Fiber: 5g | Sugar: 24g | Vitamin A: 614IU | Vitamin C: 25mg | Calcium: 291mg | Iron: 5mg