Fall Visitor

Fall Visitor

Friday, October 16, 2015

Sloppy Joe Cornbread Bake

Serve the casserole with a green salad.
Meals on Wheels: It's a necessity during busy times on the farm. The guys have their favorites. Jake likes Taco Pizza. Randy likes Italian Meatball Subs. Both are fans of Funeral Sandwiches (which I've renamed Baked Ham and Cheese Sandwiches because we don't need a downer title during a busy time on the farm).

I've done Reuben Crescent Bake and Kentucky Hot Brown sandwiches. Homemade Taco Hamburger Helper has made an appearance on occasion. Add homemade cookies, fruit, chips and something to drink, and it's a mobile feast.

When I saw the recipe for Sloppy Joe Cornbread Bake on Sunflower Supper Club's blog, I knew it was one I wanted to add to the thermal meal carrier rotation this year. Plus, it featured hamburger. Since our freezer always has plenty of beef raised here on the County Line, it's an easy centerpiece to any meal.

It was a hit with both guys, so I'm sure it will make repeat appearances. Actually, it made some repeat appearances as leftovers for Randy, since it made a 9- by 13-inch pan. Thankfully, he is not opposed to leftovers ... especially if they taste this good!
Sloppy Joe Cornbread Bake
Adapted from Sunflower Supper Club
1 box (8.5 oz.) cornbread mix
1/3 cup milk
1 egg
1 can (14.75 oz.) cream-style corn
2 1/2 cups (10 oz.) shredded Cheddar cheese, divided
1 1/2 lbs. ground beef
1 cup diced onion
1/2 cup diced green peppers
1 clove garlic, minced
3/4 cup ketchup
3/4 cup favorite BBQ sauce
1/4 cup brown sugar
1 tbsp. Worcestershire sauce
1 heaping teaspoon yellow mustard
1/2 tsp. salt
1/4 tsp. black pepper
Diced green onions or cilantro for garnish

Preheat oven to 400 degrees. Spray a 13- by 9-inch baking pan with cooking spray.

Combine the muffin mix, milk, egg, corn and 1/2 cup of the shredded cheese. Mix well and pour into prepared pan. Bake for 20 minutes.

While the cornbread layer is cooking, brown the ground beef with diced onions, green peppers and garlic in a large skillet. Drain grease. Add ketchup, BBQ sauce, brown sugar, Worcestershire sauce, yellow mustard, salt and pepper. Bring to a simmer and continue cooking on low for about 5 minutes.

Remove cornbread from oven and poke the top with a fork to make holes in the cornbread. Spoon the beef mixture evenly over the cornbread. Top with remaining 2 cups of cheese.

Return to the oven and bake 15 minutes. Let sit for 5 to 10 minutes before serving. Garnish as desired.

Note: If you want classic Sloppy Joe taste, use 1 1/2 cups ketchup and omit the BBQ sauce.

2 comments:

  1. Something about cornbread type casseroles is usually a hit. A little sweet goes well with home raised beef!

    Have a great weekend, Miss Kim!

    ReplyDelete