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a golden cornbread-topped sloppy joe casserole with a spooned opening exposing the saucy ground beef layer beneath the tender yellow cornbread
Andre Lewis

Sloppy Joe Cornbread Bake

A cornbread lid needs a hot, fairly thick filling underneath it so the underside bakes instead of sitting on a pool of sauce. Spread the batter gently across the surface and leave it alone once it reaches the oven, giving the cornmeal time to set into a tender crumb while the beef bubbles around the edges. The top should be golden and a tester pushed into the cornbread should come out without wet batter, then a short rest lets you scoop both layers together instead of separating the crust from a running filling.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 medium yellow onion diced
  • 1/2 green bell pepper diced
  • 1/2 cup ketchup
  • 2 tbsp tomato paste
  • 1/3 cup water
  • 1 tbsp apple cider vinegar
  • 1 tbsp packed light brown sugar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp fine salt for filling
  • 1/4 tsp black pepper
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine salt for cornbread
  • 3/4 cup whole milk
  • 1 large egg
  • 2 tbsp neutral oil
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 375°F and grease a 2-quart baking dish. Brown beef, onion and pepper in a skillet for 8 minutes until the beef reaches 160°F; drain excess fat.
  2. Stir in ketchup, tomato paste, water, vinegar, brown sugar, Worcestershire, filling salt and pepper. Simmer for 8 to 10 minutes until thick, then spread the hot filling in the baking dish.
  3. Whisk cornmeal, flour, granulated sugar, baking powder and cornbread salt in a bowl. In another bowl, whisk milk, egg and oil.
  4. Stir the wet ingredients into the dry just until combined. Spoon the batter over the hot filling and spread gently to cover most of the surface.
  5. Bake for 22 to 27 minutes until the cornbread is golden and a tester inserted into the bread comes out without wet batter. Rest for 10 minutes before serving both layers together.