Recipe Details

Sloppy Joe Skillet Cornbread Casserole

This sloppy Joe skillet cornbread casserole, with a sloppy Joe base and a cheesy cornbread top, is prepared and baked in the same skillet, and is made easier with convenient corn muffin mix.

Makes:6 servings

Ingredients

2 teaspoons olive oil
1 green bell pepper, finely chopped
1 small onion, finely chopped
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
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 dill pickle spears, thinly sliced
1 (8.5 ounce) package cornbread muffin mix, such as Jiffy
1 egg
1/3 cup milk
1/4 cup sour cream
1 cup shredded cheddar cheese

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Directions

Prep:10 mCook:45 mReady:55 m

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.