Sloppy Joe Cornbread Casserole

Name: Sloppy Joe Cornbread Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) ground beef; 1 medium (150 g) yellow onion, diced; 2 cloves (6 g) garlic, minced; 1½ cup (360 ml) ketchup; 2 tbsp (25 g) brown sugar, packed; 1 tbsp (15 ml) apple cider vinegar; 1 tbsp (15 ml) Worcestershire sauce; ½ tsp (3 g) salt; ¼ tsp (½ g) black pepper, freshly ground; 1 box (227 g) cornbread mix; 1 large (50 g) large eggs; ⅓ cup (80 ml) whole milk; 1½ cup (170 g) sharp cheddar cheese, shredded; 1 tbsp (14 g) unsalted butter, for greasing the dish

From the MyKitchenBank Kitchen

A hearty one-dish meal featuring seasoned ground beef in a tangy tomato sauce topped with a golden cornbread crust and melted cheddar cheese. This casserole brings together two classic comfort foods for a satisfying weeknight dinner that feeds a crowd and comes together in under an hour.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: 1 casserole (6 servings)

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Steps

Before you start

Preheat oven to 375°F (190°C)
Have a 9×13-inch (23×33 cm) baking dish ready
Let eggs come to room temperature if time allows

1
Brown the beef
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until no pink remains and the meat is lightly browned, about 6–7 minutes.
- An instant-read thermometer inserted into the largest piece should read at least 160°F (71°C).
- Drain off excess fat, leaving about 1 tablespoon in the pan.
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Ready when: Meat is no longer pink, begins to brown lightly, and reaches 160°F (71°C) on an instant-read thermometer
Tip: Don't skip draining the fat—it prevents the sauce from being greasy.
2
Cook aromatics
- Add the diced onion to the skillet and sauté for 2–3 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
3
Build the sauce
- Stir in the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce.
- Season with salt and black pepper.
- Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- The mixture should have a glossy, cohesive appearance.
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Ready when: Sauce thickens slightly and tastes balanced, not watery
Tip: Taste and adjust seasoning—add more salt or vinegar if needed for brightness.
4
Prepare the baking dish
- Grease a 9×13-inch (23×33 cm) baking dish lightly with butter.
- Pour the sloppy joe mixture into the dish and spread it evenly to the edges.
- Set aside while you prepare the cornbread topping.
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Ready when: Filling is spread evenly and covers the bottom of the dish
5
Mix the cornbread batter
- In a medium bowl, whisk together the cornbread mix, egg, and milk until just combined.
- The batter should be thick but pourable, with no large lumps visible.
- Do not overmix, as this will yield a dense cornbread.
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Ready when: Batter is smooth and pourable with no visible dry streaks
Tip: A few small lumps are fine; overmixing toughens the cornbread.
6
Add cheese and prepare topping
- Fold 1 cup (115 g) of the shredded cheddar cheese into the cornbread batter.
- Pour and spread the batter evenly over the sloppy joe filling, working from the center outward.
- The batter should reach to the edges of the dish but doesn't need to cover 100%—some filling showing through is fine.
- Sprinkle the remaining ½ cup (55 g) cheese evenly over the top.
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Ready when: Batter is spread evenly and cheese is scattered on top
Tip: Folding half the cheese into the batter keeps it mixed throughout; the rest on top gets golden and crispy.
7
Bake the casseroleOven 375°F / 190°C
- Place the casserole in a preheated 375°F (190°C) oven and bake for 20–25 minutes.
- The cornbread topping should rise slightly and turn golden brown on top, and a toothpick inserted into the cornbread (not the filling) should come out clean or with just a few moist crumbs.
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Ready when: Cornbread topping is golden brown and springs back when lightly pressed; toothpick test shows it is cooked through
Tip: If the cheese on top is browning too quickly but the cornbread still seems underdone, loosely tent the casserole with foil for the remaining time.
8
Rest and serve
- Remove the casserole from the oven and let it rest for 5 minutes.
- This allows the sloppy joe filling to set slightly so it won't run when served.
- Spoon into bowls or onto plates, making sure each serving gets some of the cornbread topping and filling.
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Ready when: Casserole is still hot and the filling has thickened slightly
Tip: Serve with extra napkins—the filling is saucy and delicious.

Good to know

Tips

For extra flavor, add a diced jalapeño or ½ teaspoon cayenne pepper to the beef mixture if you like heat.
If your cornbread mix comes with a seasoning packet, omit or reduce the added salt slightly to prevent over-salting.
This casserole is naturally forgiving—any ground meat (turkey, chicken) can replace beef for a leaner version.
Serve with a crisp green salad or coleslaw to cut through the richness of the cheese and filling.

Make ahead

You can assemble the entire casserole up to 4 hours ahead: prepare the sloppy joe filling and the cornbread batter separately, spread the filling in the baking dish, top with the cornbread mixture and cheese, cover with plastic wrap, and refrigerate. Bake directly from the cold state, adding 5–8 minutes to the baking time until the cornbread is golden and cooked through.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat (cover loosely to prevent drying) or in a 325°F (163°C) oven covered with foil for 12–15 minutes until warmed through. The casserole does not freeze well because the cornbread topping becomes dense when thawed.

Substitutions

cornbread mix → homemade cornbread batter (1 cup cornmeal, ¾ cup all-purpose flour, ¼ cup sugar, 1 tbsp baking powder, ½ tsp salt, 1 egg, 1 cup milk, 2 tbsp melted butter). Use the same proportions and follow the same mixing and folding steps for cheese.
sharp cheddar cheese → Monterey Jack cheese or a cheddar blend. Both melt smoothly and add mild to medium flavor; adjust to your preference.
ketchup → tomato sauce plus 1 tbsp honey and an extra ½ tbsp apple cider vinegar. This creates a slightly deeper sauce; amounts should replace the 1.5 cups ketchup.
apple cider vinegar → white vinegar or rice vinegar. Use the same amount; white vinegar is sharper, so start with ½ tbsp and taste.