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A cast iron skillet filled with a baked cornbread-topped chili pie, with a slice cut out and placed on a white plate. The slice is garnished with shredded cheese and jalapeños. Additional bowls with toppings are nearby, all on a wooden board.

Sloppy Joe Casserole

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Sloppy Joe Casserole layers a savory sloppy joe filling under a golden, cheesy cornbread topping, all baked in one skillet for an easy family dinner.
Course Dinner, Lunch
Cuisine American
Keyword comfort food, easy, hearty, one-pot
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 slices
Calories 514
Author Gina Dickson

Ingredients

Meat Filling

  • 1 pound ground beef lean, 85/15 or 90/10
  • 1/2 cup white onion diced
  • 1/2 cup green bell pepper diced
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon garlic powder
  • 15 ounces tomato sauce canned
  • ¾ cup ketchup

Cornbread Topping

  • 8.5 ounces Jiffy Corn Muffin Mix boxed
  • 1 egg large
  • ⅓ cup milk
  • ¾ cup cheddar cheese extra sharp recommended

Instructions

Cook the Meat Mixture

  • Preheat oven to 400 degrees Fahrenheit.
  • Brown ground beef in a large oven-safe skillet over medium heat until no pink remains, draining excess grease if needed.
    1 pound ground beef
  • Add diced onion and green bell pepper, cooking for about 5 minutes until soft.
    1/2 cup white onion, 1/2 cup green bell pepper
  • Stir in brown sugar, Worcestershire sauce, dry mustard, and garlic powder.
    2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon garlic powder
  • Pour in tomato sauce and ketchup, stirring until well combined, and let simmer on low while preparing the topping.
    15 ounces tomato sauce, ¾ cup ketchup
    A red skillet contains raw ground beef, chopped vegetables, tomato sauce, ketchup, bread crumbs, and spices. The ingredients are evenly distributed and ready to be mixed, against a white background.

Prepare the Cornbread Topping

  • In a mixing bowl, combine Jiffy Corn Muffin Mix, egg, and milk, stirring until just combined (do not overmix).
    8.5 ounces Jiffy Corn Muffin Mix, 1 egg, ⅓ cup milk
  • Fold in the shredded cheddar cheese.
    ¾ cup cheddar cheese
    A white mixing bowl containing grated cheese on top of a light yellow batter. A white spoon rests beside the bowl. The background is a plain white surface.

Assemble & Bake

  • Remove the skillet from heat and carefully pour the cornbread mixture over the meat mixture, spreading evenly to the edges with a large spoon.
    A skillet filled with rich tomato sauce is on the left, and beside it, a white bowl containing creamy polenta with a spoon rests on the right. Both dishes are placed on a white surface.
  • Bake for 20 to 25 minutes, until the cornbread is golden brown and cooked through in the center.

Serve

  • Let it cool slightly before slicing and serving warm.

Notes

Make Ahead
The meat mixture can be made up to a day ahead and refrigerated. Reheat before adding the cornbread topping fresh and baking.
Storage
Cool leftovers before transferring to an airtight container. Store in the refrigerator up to 3 days.
Reheating
Reheat in the oven at 350 degrees Fahrenheit for 15 to 20 minutes, in the microwave for 1 to 2 minutes, or on the stovetop over medium-low heat, stirring occasionally.
Freezing
This casserole doesn't freeze well, the cornbread topping doesn't hold its texture after thawing. Best made fresh or refrigerated for up to 3 days.

Nutrition

Serving: 1slices | Calories: 514kcal | Carbohydrates: 48g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1134mg | Potassium: 666mg | Fiber: 4g | Sugar: 23g | Vitamin A: 759IU | Vitamin C: 18mg | Calcium: 184mg | Iron: 4mg
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