Sloppy Joe Cornbread Casserole
4 to 6
- 1 (8 ½-ounce) box corn muffin mix (Jiffy works great)
4 ounces Cabot Seriously Sharp Cheddar, shredded and divided (about 1 cup)
- ⅓ cup milk
- 1 egg
- 1 (14 ¾-ounce) can cream-style corn
- 24 ounce can sloppy joe sauce (or homemade), divided
- 1 pound ground beef
1 tablespoon Cabot Unsalted Butter
- ½ sweet onion
- 1 bell pepper, any color
- ¼ cup diced green onions
Heat the oven to 400 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
In a medium sized bowl, add the cornbread mix, 1/2 cup of cheddar cheese, milk, egg, and canned corn. Stir until well combined.
Pour into the prepared baking dish and bake for 15 minutes or until just set.
Dice the onion and pepper and add to a large skillet with the butter. Cook until softened.
Add the ground beef to the skillet and cook through. Drain the fat.
Add all but 1/2 cup of the sloppy joe sauce to the pan with the meat to warm.
Remove the cornbread from the oven and use a fork to prick holes over the cornbread. Pour the remaining 1/2 cup of the sloppy joe sauce over the cornbread.
Spoon the meat and sauce over the baked cornbread and top with the remaining cheese. Return to the oven for 15 minutes.
Top with the green onions before serving.
- per serving
- 25 grams
- 12 grams
- 14 grams
- Saturated Fat
- 6 grams
- 55 milligrams
- 663 milligrams
- 2 grams
- 9 grams
- 109 milligrams