Sloppy Joe Cornbread Casserole

This Sloppy Joe Cornbread Casserole features ground beef, ketchup, mustard, brown sugar, and Jiffy mix—a crowd-friendly twist on a classic.

this Recipe

So here’s the scene: It’s Tuesday. I’m tired, the fridge looks like a crime scene, and dinner? Yeah, dinner’s not happening… until I spot a pound of ground beef and two sad boxes of Jiffy mix shoved in the back of the pantry next to a can of expired olives (why do I still have those?).

Anyway, I started thinking about Sloppy Joes. You know, that ultra-retro, “your friend’s mom made it after soccer practice” kind of dinner. The kind that’s usually served on a soggy bun that disintegrates halfway through and drips down your sleeve. Fun, but not practical when you’re trying to feed people with minimal cleanup and even less patience.

That’s when it hit me. What if… and hear me out… what if the bun was the cornbread?

I didn’t expect magic. I expected “edible and warm.” But what I pulled out of the oven was this bubbling, golden-topped beauty that looked like something you’d bring to a church potluck—and I mean that in the most respectful way possible.

My husband went back for thirds. My 8-year-old ate a pepper and didn’t even notice. I ate it standing over the sink with a spoon, because that’s the kind of night it was.

Why You’ll Love This Sloppy Joe Cornbread Casserole Recipe?

So here’s the thing—Sloppy Joes get a bad rap. They’re a little chaotic. A little messy. Kind of like me in the kitchen on a weeknight.

But Sloppy Joe Cornbread Casserole? It’s like someone took all the flavor you love from the original and gave it a cozy upgrade. The bottom layer is rich, saucy, sweet-with-a-bite ground beef. And the top? A blanket of fluffy, golden cornbread that soaks up just enough sauce to taste incredible—but still holds its shape when you slice into it.

It’s the casserole you make when you don’t want to cook, but also don’t want to settle for cereal (again). And if you’ve got leftovers? Even better the next day.

Also, can we talk about how much easier this is than building 6 sandwiches for a hungry family? One dish. Scoop and serve. Zero complaints. And if there are? Don’t serve them next time. More for you.

Ingredient Notes:

I’ve made this a few times now, and here’s what I’ve learned—not everything has to be perfect for this to taste amazing.

• Ground beef (2 lbs): I use chuck because it’s got flavor. If you’ve only got lean beef, that’s okay. Maybe toss in a splash of olive oil so it’s not dry.

• Onion + green bell pepper: Finely chopped. Or not. One time I was lazy and just roughly chopped them. Still tasted great. Just… don’t tell my mom.

• Tomato paste: That tiny can you always forget about. It adds depth, but if you skip it, no one’s reporting you to the food police.

• Ketchup, mustard, Worcestershire, brown sugar: The heart of the Sloppy Joe sauce. Sweet, tangy, bold. You can tweak the amounts. Sometimes I do. Depends on the mood.

• Beef broth: Adds richness. Chicken broth works too. I’ve even used water with bouillon cubes once in a pinch. Still solid.

• Jiffy corn muffin mix (2 boxes): I mean, you could make it from scratch, but… why? We’re not here to suffer.

• Eggs + milk + baking powder: They fluff the topping up a bit. Don’t stress if your cornbread’s a little uneven. It’s rustic. Rustic is charming.

How To Make Sloppy Joe Cornbread Casserole?

(Or at least attempt to, without burning anything)

Step 1: Preheat the oven.
Set it to 350°F. Spray your 9×13-inch baking dish with cooking spray like your future happiness depends on it (because scrubbing burnt beef from the corners is not self-care).

Step 2: Cook the beef.
Throw the ground beef in a big skillet. Break it up. Let it brown. You’ll know it’s good when it stops looking sad and grey and starts smelling like “something’s happening.”

Step 3: Add your veg.
Onion and bell pepper go in next. Stir. Cook until soft. Or until you get bored and decide they’re soft enough.

Step 4: Sauce it up.
Stir in the tomato paste, let it cook a bit, then add the broth. Use your spoon to scrape up all the flavorful bits stuck to the pan. Add ketchup, mustard, Worcestershire, brown sugar, garlic powder, pepper. Stir it. Taste it. Adjust if needed. Let it simmer until it thickens slightly—7-ish minutes?

Step 5: Transfer to dish.
Dump the whole glorious mess into your baking dish. Smooth it out. Pretend you’re on a cooking show. (Optional.)

Step 6: Mix your cornbread topping.
In a bowl, combine the Jiffy mix, eggs, milk, and baking powder. Stir until combined. If there are lumps, it’s okay. You’re not building a croquembouche.

Step 7: Bake.
Pour the batter over the beef. Spread it gently to cover. Bake for 20–25 minutes or until the cornbread is golden and a toothpick comes out clean. Let it sit for a bit before slicing. Or don’t. Just go in with a spoon. I won’t judge.

Storage Options:

Cover it. Stick it in the fridge. It’ll last 3–4 days, maybe more, if you hide it behind something suspicious-looking like last week’s spinach.

To reheat: microwave a slice, or pop it in the oven at 325°F for 10–15 minutes. Bonus points if you add cheese on top. I mean… why wouldn’t you?

Freezing? Totally doable. Let it cool, slice into portions, wrap, and freeze. Reheat as needed. Emergency comfort food achieved.

Variations and Substitutions:

• No beef? Ground turkey or meatless crumbles work too. Season generously.

• More heat? Toss in a jalapeño or dash of hot sauce. You know your tolerance better than I do.

• Cheese? Yes. Stir it into the cornbread mix or sprinkle on top before baking. Thank me later.

• Homemade cornbread? If that’s your thing, go for it. I love you for your ambition.

• Add-ins: Black beans, corn, even a handful of spinach if you’re sneaking in greens for the kids (or yourself).

What to Serve with Sloppy Joe Cornbread Casserole?

• Pickles or coleslaw: Cuts through the richness like a champ.

• A crisp salad: If you’re feeling virtuous.

• Hot sauce: For chaos energy.

• Beer or sweet tea: Depending on the mood.

Frequently Asked Questions:

Can I make it ahead of time?
Yep. Assemble it, refrigerate, bake later. Just add 5-ish extra minutes to the bake time.

Is the cornbread soggy?
No. It’s soft at the bottom where it meets the sauce, but firm on top. Kind of like how we all function during the holidays.

Can I freeze it?
Absolutely. I keep a couple slices stashed for “don’t want to cook but still want real food” days.

And there you go. My chaotic, cozy, slightly-unhinged love letter to Sloppy Joe Cornbread Casserole. It’s messy in the best way, comforting like a childhood blanket, and just easy enough to make you feel like a dinner wizard without breaking a sweat.

If you try it, I really want to hear how it went. Did your kid eat veggies without noticing? Did your partner ask what magic you pulled off? Did you eat half the pan straight from the dish?

Drop me a comment, send a pic, or just shout into the void. I’m here for it.

Now go make it. You deserve this kind of comfort.

Keep the Flavor Coming – Try These:

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Sloppy Joe Cornbread Casserole

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

This Sloppy Joe Cornbread Casserole features seasoned ground beef in a tangy, savory sauce topped with a fluffy, golden cornbread layer. An easy, satisfying casserole ideal for family dinners or casual gatherings.

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12 Servings

Ingredients

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• Cooking spray for greasing
• 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
• 1½ 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 (e.g., Jiffy)
• ⅔ cup whole milk
• 1½ teaspoons baking powder
• 2 large eggs

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Instructions

 

Preheat the Oven:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.

Cook the Ground Beef:

1. In a large skillet over medium-high heat, add the ground chuck and cook, stirring occasionally and breaking the meat into small crumbles. Cook for approximately 4 minutes, or until mostly browned.

Add Vegetables:

1. Add the chopped onions and green bell pepper to the skillet. Continue cooking over medium-high heat, stirring occasionally, until the vegetables are softened and translucent, approximately 6 to 8 minutes.

Incorporate Tomato Paste:

1. Stir in the tomato paste and cook for 2 minutes, allowing the paste to deepen in color and develop flavor.

Add Liquids and Seasonings:

1. Pour in the beef broth, scraping any browned bits from the bottom of the pan. Stir in the ketchup, mustard, Worcestershire sauce, brown sugar, garlic powder, and black pepper. Bring the mixture to a boil and simmer for 7 minutes, or until the sauce thickens and bubbles appear on the surface.

Transfer to Baking Dish:

1. Remove the skillet from the heat and pour the meat mixture into the prepared baking dish, spreading it into an even layer.

Prepare Cornbread Topping:

1. In a medium mixing bowl, whisk together the corn muffin mix, milk, baking powder, and eggs until smooth. Spoon the batter evenly over the meat mixture, using a spatula to gently spread to the edges.

Bake the Casserole:

1. Bake in the preheated oven for 20 to 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

1. Allow the casserole to rest for a few minutes before slicing and serving. Serve warm.

Notes

To make this dish gluten-free, substitute the corn muffin mix with a certified gluten-free version or use a homemade gluten-free cornbread topping. Also ensure that the Worcestershire sauce and all other packaged ingredients (such as broth and ketchup) are labeled gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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