Prep Time::15 mins
Cook Time::40 mins
Total Time::55 mins
Servings::12
Yield::1 (9×13-inch) casserole
Ingredients
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cooking spray
2 pounds ground chuck
2 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
3 tablespoons tomato paste
2 cups beef broth
1 ½ cups ketchup
3 tablespoons yellow mustard
2 tablespoons Worcestershire sauce
2 tablespoons packed light brown sugar
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
2 (8.5 ounce) packages corn muffin mix (such as Jiffy)
⅔ cup whole milk
1 ½ teaspoons baking powder
2 large eggs
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9×13-inch baking dish with cooking spray.
Dotdash Meredith Food Studios
Heat a large skillet over medium-high heat. Add ground beef; cook, stirring occasionally and breaking up meat into smaller pieces with a wooden spoon, until almost fully browned, about 4 minutes. Add onion and bell pepper, and cook over medium-high, stirring occasionally, until softened and tender, 6 to 8 minutes.
Dotdash Meredith Food Studios
Stir in tomato paste; cook, stirring constantly, until tomato paste has slightly darkened in color, about 2 minutes. Stir in beef broth, using a spatula to scrape any browned bits from bottom of pan. Stir in ketchup, mustard, Worcestershire sauce, sugar, garlic powder, and black pepper until fully combined. Bring to a boil over medium-high, and cook, stirring occasionally, until sauce thickens and bubbles appear all over the surface, about 7 minutes. Remove from heat, and transfer to the prepared baking dish.
Dotdash Meredith Food Studios
Whisk together corn muffin mix, milk, baking powder, and eggs in a medium bowl until fully combined; spoon in an even layer over sloppy Joe filling.
Dotdash Meredith Food Studios
Bake in the preheated oven until cornbread is golden brown and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Serve immediately.
Dotdash Meredith Food Studios