📝 About This Recipe
This modern American hotdish takes the nostalgic, tangy-sweet flavors of a classic Sloppy Joe and transforms them into a sophisticated, one-pan comfort masterpiece. Featuring a rich, scratch-made beef ragu topped with a golden, honey-butter cornbread crust and melted sharp cheddar, it’s the ultimate upgrade to the school-lunch favorite. It is the perfect balance of savory, smoky, and sweet, designed to bring the whole family to the table with a smile.
🥗 Ingredients
The Beef Base
- 2 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 Yellow Onion (finely diced)
- 1 Green Bell Pepper (seeded and diced small)
- 4 cloves Garlic (minced)
The Signature Sauce
- 15 ounces Tomato Sauce (plain canned sauce)
- 1/2 cup Ketchup (standard tomato ketchup)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Yellow Mustard (prepared)
- 1 teaspoon Smoked Paprika
The Cornbread Topping
- 15 ounces Cornbread Mix (one standard box or equivalent homemade dry mix)
- 1/3 cup Milk (whole milk preferred)
- 1 large Egg (beaten)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 2 tablespoons Pickled Jalapeños (finely chopped, optional)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and ensure your oven rack is in the center position.
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2
In a large, oven-safe 12-inch cast iron skillet or heavy-bottomed pan, brown the ground beef over medium-high heat until no pink remains, breaking it up with a wooden spoon.
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3
Carefully drain off most of the excess fat, leaving about 1 tablespoon in the pan for flavor and sautéing.
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4
Add the diced onion and green pepper to the beef. Sauté for 5-7 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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6
Lower the heat to medium and stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, and smoked paprika. Season with a pinch of salt and black pepper.
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7
Simmer the meat mixture for 5-10 minutes, allowing the sauce to thicken and the flavors to marry into a rich, glossy consistency.
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8
While the meat simmers, whisk together the cornbread mix, milk, and egg in a medium bowl until just combined. Fold in 1/2 cup of the shredded cheddar.
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9
Taste the meat mixture and adjust seasoning. Flatten the meat evenly across the skillet with the back of a spoon.
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10
Spoon the cornbread batter over the top of the beef mixture, spreading it gently to the edges of the pan.
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11
Sprinkle the remaining 1 cup of cheddar cheese and the chopped pickled jalapeños (if using) over the cornbread batter.
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12
Place the skillet in the oven and bake for 15-20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center of the topping comes out clean.
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13
Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
For the best crust, always shred your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. If you don't have an oven-safe skillet, simply transfer the meat mixture to a 9x13 inch baking dish before adding the cornbread topping. To avoid a soggy cornbread layer, ensure your meat sauce is thick and not watery before topping it with the batter. If you prefer a spicier kick, add 1/2 teaspoon of cayenne pepper or a dash of hot sauce to the beef mixture while simmering. For a leaner version, ground turkey or chicken works beautifully, but add a splash of olive oil to the pan when sautéing the vegetables.
🍽️ Serving Suggestions
Serve with a side of crisp, cold coleslaw to provide a refreshing temperature and texture contrast. A stack of buttery corn-on-the-cob or steamed green beans makes for a wholesome, colorful plate. Pair with a cold glass of sweet tea or a crisp American Amber Ale to complement the smoky paprika. Top individual servings with a dollop of sour cream and fresh chives for an extra touch of decadence.