Description
Okay, so we all love sloppy joes, right? But let’s be honest — they’re called “sloppy” for a reason. Half the filling ends up on your shirt, the other half on your plate, and somehow your kids manage to get it in their hair. Enter this genius casserole version that gives you ALL the nostalgic, tangy-sweet sloppy joe goodness but in a neat, fork-friendly package. We’re talking seasoned ground beef in that classic sloppy joe sauce, topped with fluffy cornbread that bakes right on top. It’s like a hug from your childhood cafeteria lunch lady, but way better because you’re not in middle school anymore. My family devours this stuff, and the best part? Zero mess, maximum comfort food vibes.
Ingredients
For the Sloppy Joe Base:
- 2 lbs ground beef (80/20 is perfect here)
- 1 large onion, diced
- 1 large bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Cornbread Topping:
- 1 box cornbread mix (8.5 oz – Jiffy works great)
- 1 egg
- 1/3 cup milk
- 2 tbsp melted butter
- 1 cup shredded cheddar cheese
- 1/4 cup corn kernels (optional but adds nice texture)
For Extra Credit:
- 2 tbsp fresh chives, chopped
- Extra cheese for sprinkling on top
- Pickled jalapeños for serving
Instructions
Preheat your oven to 400°F. Grease a 9×13 inch baking dish and set it aside. Now’s also a good time to dice all your veggies so you’re not scrambling later.
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. This should take about 6-8 minutes. Don’t drain all the fat — leave about a tablespoon for flavor.
Add the diced onion and bell pepper to the beef. Cook for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Stir in tomato sauce, ketchup, brown sugar, Worcestershire, mustard, vinegar, chili powder, and smoked paprika. Let it simmer for about 10 minutes until it thickens up and tastes like childhood memories. Season with salt and pepper.
Spread the sloppy joe mixture evenly in your prepared baking dish. This is your flavor foundation.
In a medium bowl, whisk together the cornbread mix, egg, milk, and melted butter until just combined. Don’t overmix — a few lumps are totally fine. Fold in the cheddar cheese and corn if using.
Drop spoonfuls of the cornbread batter over the sloppy joe mixture. Don’t worry about making it perfect — rustic is the vibe here. The batter will spread as it bakes.
Bake for 20-25 minutes until the cornbread is golden brown and a toothpick inserted into the topping comes out clean. If you want extra cheese on top, sprinkle it on during the last 5 minutes of baking.
Let it cool for about 10 minutes before serving. This helps everything set up so you get clean slices instead of a saucy mess.
Notes
This is pretty much a complete meal, but it pairs beautifully with a simple green salad or some roasted vegetables. Pickles on the side are a must — they cut through all that rich, saucy goodness perfectly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~385 kcal
- Fat: ~20g
- Carbohydrates: ~28g
- Protein: ~22g