Prep Time::10 mins
Cook Time::45 mins
Total Time::55 mins
Servings::6
Ingredients
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2 teaspoons olive oil
1 green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoons kosher salt
1 1/2 pounds lean ground beef
1 cup ketchup
3 tablespoons mustard
2 1/2 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 tablespoon hot sauce, such as Tabasco®, divided
1 tablespoon tomato paste
1/2 cup water
3 pickle spears, thinly sliced
2 (8.5 ounce) boxes corn muffin mix, such as Jiffy®
1 large egg
1/3 cup milk
1/4 cup sour cream
1 cup shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Heat oil in a 10-inch cast iron skillet over medium-high heat. Add bell pepper, onion, garlic, and salt and cook, stirring often, until onion begins to soften, about 5 minutes. Add in beef and cook, crumbling with a wooden spoon until browned, 5 to 7 minutes.
Add in ketchup, mustard, brown sugar, Worcestershire, and black pepper, and cook 1 minute, stirring constantly. Mix in 2 teaspoons of hot sauce, tomato paste, and water, and stir to combine. Bring mixture to a simmer, and cook for 5 minutes, stirring occasionally, until sauce has thickened slightly. Remove from heat; smooth mixture out evenly in skillet. Lay pickle slices evenly over the top.
Stir together cornbread mix, egg, milk, sour cream, Cheddar cheese, and remaining hot sauce in a bowl until combined. Pour batter evenly over meat mixture.
Bake in the preheated oven until golden brown and bubbly around the edges, 23 to 25 minutes.
Dotdash Meredith Food Studios