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This sloppy joe casserole recipe has a saucy, sweet, and tangy spiced ground beef and vegetable base with a fluffy cornbread topping. It’s a hearty, satisfying comfort food meal the whole family will love.
Most of us have a pack or two of ground beef in the freezer at any given time, so it’s good to have a few tried-and-true favorite ground beef recipes up your sleeve that you can turn to.
And I love having a few different casseroles in my dinner rotation during fall and winter months. Casserole recipes are comfort food at its finest! If you and your family enjoy deliciously saucy, sweet, and tangy sloppy joes, this one is sure to be a new favorite.
I’ve seen a lot of sloppy joe cornbread casserole recipes that use sloppy joe mix (such as Manwich) and cornbread mix (like Jiffy). There’s absolutely nothing wrong with that! But here’s why I like to make this casserole from scratch:
- The flavor is so much better! When you skip the box or mix, you use fresher ingredients and leave out the preservatives and food additives.
- It’s healthier. Piggybacking off my last point, when you cook from scratch instead of using processed convenience products you avoid preservatives – the ingredients you can’t pronounce!
- It’s cheaper. In today’s economy, we can all appreciate saving money when possible. Making this from scratch is budget-friendly! If you buy a bag of cornmeal and a bag of flour, think about how many times you can make this casserole instead of being able to make it only once if you buy a Jiffy cornbread mix.
And even if you whip up this casserole from scratch, it’s still a fairly quick meal that’s ready in an hour. Give this sloppy joe bake a try and I think it’ll be an instant hit at your house!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Cornbread Ingredients (For the Top Layer)
- Cornmeal – Look for fine yellow cornmeal.
- Flour – Use all-purpose flour here, or a gluten free all-purpose flour mix.
- Sugar – Granulated white sugar adds a bit of sweetness to the cornbread layer of our sloppy joe casserole for classic flavor.
- Baking powder – A leavening agent.
- Salt – So the cornbread isn’t bland.
- Baking soda – In addition to baking powder, we also use baking soda because of the addition of an acidic ingredient in this cornbread (i.e., buttermilk).
- Canned creamed corn – This is the secret ingredient that takes the cornbread part of this casserole over the top!
- Egg – Acts as a binder.
- Buttermilk – Buttermilk adds just the right amount of tangy flavor to create a perfectly balanced flavor profile. It also makes the cornbread tender and moist.
- Avocado oil – Or vegetable oil, or any mild or neutral-flavored oil you have on hand.
- Butter – Just a little bit of butter adds richness.
Sloppy Joe Ingredients (For the Bottom Layer)
- Ground beef – Use 90% or leaner ground beef here.
- Onion, green bell pepper, red bell pepper, and garlic – These veggies add flavor and nutrition.
- Ketchup – The sweet and tangy base of our sloppy joe sauce.
- Apple cider vinegar – Adds tart flavor for balance.
- Worcestershire sauce – This umami condiment adds great depth of flavor.
- Yellow mustard – For a little sharp flavor.
- Light brown sugar – For the hint of sweetness that we love about sloppy joes.
- Onion powder, garlic powder, cumin, chili powder, salt, black pepper, and cayenne pepper – This blend of spices creates the perfect sloppy joe flavor profile.
Pro Tip: Use That Pound of Ground Beef Stashed in Your Freezer
No worries if you only have 1 pound of ground beef on hand instead of the 1 1/2 pounds that this recipe calls for! You can use 1 pound and reduce the amount of salt in the sloppy joe mixture to 1 teaspoon. Made with 1 pound ground beef, this casserole will feed 6 people instead of 8.
Step-by-Step Instructions
This casserole is very easy to make even without using convenience items like Jiffy cornbread mix and Manwich sloppy joe mix!
1: Make the Cornbread Batter
- Whisk together the creamed corn, egg, buttermilk, oil, and melted butter in a small-medium bowl.
- Whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda in a medium-large bowl. Add the wet ingredients to the dry.
- Stir to combine, being careful not to over-mix. Set the cornbread batter aside for now, and immediately start making the sloppy joe mixture.
2: Make the Sloppy Joe Mixture
- Add the ground beef to a large, deep skillet over medium-high to high heat. Use a wooden spoon to spread it out in an even layer. Add the onion, bell peppers, and garlic on top of the ground beef.
- Cook (uncovered) until the meat is browned, about 10 minutes. Let it cook without stirring for about 5 to 6 minutes so the beef can sear, and then use a wooden spoon to stir the mixture and break up the meat. Add the ketchup, vinegar, Worcestershire, mustard, brown sugar, onion powder, garlic powder, cumin, chili powder, salt, black pepper, and cayenne pepper.
- Continue cooking until thickened, about 1 to 2 minutes, stirring constantly.
3: Assemble and Bake the Casserole
- When the sloppy joe mixture is cooked, immediately (carefully!) transfer it a 9 by 13-inch casserole dish sprayed with olive oil cooking spray. Spread the sloppy joe mixture out in an even layer (we want it hot).
- Carefully pour the cornbread batter on top of the sloppy joe mixture, and spread it out as evenly as you can.
- Bake until the cornbread is puffed and golden, and a toothpick inserted in the cornbread comes out clean or with just a couple crumbs, about 20 to 25 minutes at 400F.
Variations
- Cheese – Top the casserole with 1 cup of shredded cheddar cheese (or any kind of cheese you like) during the last 5 minutes of baking.
- Crescent roll topping – Instead of a cornbread topping, you can top it with store-bought crescent rolls (the kind that come in a tube in the refrigerated aisle). To do so, unroll the the crescent roll dough, pinch the seams together, and place it on top of the sloppy joe mixture. Bake at 375F for 12 to 15 minutes.
- Tater tot topping – Instead of the cornbread batter, spread an even layer of tater tots across the top of the casserole. Bake at 450F until the tots are golden brown, about 20 to 25 minutes.
Storage Tips
Store leftovers covered in the fridge for up to 4 days.
This casserole is also a good freezer meal, so it’s great for meal prep! You can store it in the freezer for up to 3 months.
What to Serve with Sloppy Joe Cornbread Casserole
Like most casseroles, one of the best things about this recipe is that you can serve it as a full meal on its own! However, there are any number of side dishes that pair well with it. Here are a few ideas:
- Garden salad – The homemade dressing whips up fast and takes the salad over the top.
- Coleslaw – For a delicious and easy option, use creamy parmesan peppercorn dressing and a bag of coleslaw mix.
- Roasted duck fat potatoes – Crispy, savory, and absolutely delicious.
- Corn on the cob – A fun pairing with sloppy joes!
- Steamed broccoli – Or try spicy garlic Italian broccoli.
- Garlicky cast iron green beans – A quick, easy, and nutritious side dish that everyone loves.
Tips For the Best Sloppy Joe Casserole Recipe
- If you don’t have lean ground beef, use what you have and brown the beef alone before adding the vegetables. Once the beef is browned, drain off the excess fat and add the veggies, cooking them until they’re starting to soften. This will make sure you don’t end up with a greasy casserole.
- For this recipe, the sloppy joe mixture should be hot so the casserole cooks quicker and the cornbread topping bakes more evenly. If the meat mixture is cold, you’ll need to add up to 30 minutes to the bake time.
Frequently Asked Questions
Yes! If you prefer, you can use Jiffy cornbread mix for the top layer of this casserole. Make the batter according to the directions on the box.
Nope! In this recipe, instead of 3/4 cup canned creamed corn, you can use 3/4 cup corn kernels (either frozen and thawed, or from a can) + 3 tablespoons water + 3/4 teaspoon cornstarch. Pulse the corn kernels, water, and cornstarch in a food processor until the corn is chopped into small pieces but not fully pureed.
I like to keep it simple with sliced scallion, but there are a ton of options! Try this casserole topped with sour cream, shredded cheese (such as cheddar or Monterey Jack), avocado, chopped tomatoes, chopped lettuce, or cilantro.
More Ground Beef Casserole Recipes to Make
- Quick Lasagna Casserole (aka Lazy Lasagna)
- Ground Beef Slow Cooker Enchilada Casserole
- Vegetable Beef Guinness Casserole Topped with Champ
- 1-Skillet Stuffed Pepper Casserole Recipe (aka Unstuffed Peppers)
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Sloppy Joe Casserole Recipe with Cornbread Topping
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Ingredients
Cornbread Layer:
- 3/4 cup fine yellow cornmeal
- 3/4 cup all-purpose flour
- 1/3 cup granulated white sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup canned creamed corn
- 1 large egg at room temperature
- 1/2 cup buttermilk at room temperature
- 1/3 cup avocado oil or vegetable oil
- 3 tablespoons unsalted butter melted and cooled slightly
Sloppy Joe Layer:
- 1 1/2 pounds 90% lean ground beef
- 1 medium yellow onion peeled and chopped
- 1 medium green bell pepper de-seeded and chopped
- 1 medium red bell pepper de-seeded and chopped
- 8 large cloves garlic peeled and crushed
- 1 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons yellow mustard
- 1 tablespoon light brown sugar lightly packed
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional; or more to taste
Other:
- Olive oil cooking spray
- 2 scallions green and white parts, thinly sliced (optional; for garnish)
Instructions
Make the Cornbread Layer:
- Prep. Preheat the oven to 400F. Spray the inside of a 9 by 13-inch casserole dish with olive oil cooking spray.
- Make the batter. Whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda in a medium-large bowl. Whisk together the creamed corn, egg, buttermilk, oil, and melted butter in a small-medium bowl. Add the wet ingredients to the dry, and stir to combine, being careful not to over-mix.
- Rest the batter. Set the cornbread batter aside for now, and immediately start making the sloppy joe mixture.
Make the Sloppy Joe Layer:
- Cook the beef and vegetables. Add the ground beef to a large, deep skillet over medium-high to high heat. Use a wooden spoon to spread it out in an even layer. Add the onion, bell peppers, and garlic on top of the ground beef. Cook (uncovered) until the meat is browned, about 10 minutes. Let it cook without stirring for about 5 to 6 minutes so the beef can sear, and then use a wooden spoon to stir the mixture and break up the meat.
- Add the seasonings and thicken. Stir in the ketchup, vinegar, Worcestershire, mustard, brown sugar, onion powder, garlic powder, cumin, chili powder, salt, black pepper, and cayenne pepper. Continue cooking until thickened, about 1 to 2 minutes, stirring constantly.
To Assemble and Bake:
- Bottom layer. When the sloppy joe mixture is cooked, immediately (carefully!) transfer it to the prepared casserole dish and spread it out in an even layer (we want it hot).
- Top layer. Carefully pour the cornbread batter on top of the sloppy joe mixture, and spread it out as evenly as you can.
- Bake. Bake until the cornbread is puffed and golden, and a toothpick inserted in the cornbread comes out clean or with just a couple crumbs, about 20 to 25 minutes.
Serve:
- Let the casserole sit for a few minutes to cool before cutting, and then serve topped with sliced scallion or any toppings you like.
Notes
- Storage: Store leftovers covered in the fridge for up to 4 days. Sloppy joe casserole is also a good freezer meal! You can store it in the freezer for up to 3 months.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on September 6, 2023 and updated on December 4, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Im making this today can i leave out cirn if so what can i use in its place please answer me
Hi Linda, In this recipe, instead of 3/4 cup canned creamed corn, you can use 3/4 cup corn kernels (either frozen and thawed, or from a can) + 3 tablespoons water + 3/4 teaspoon cornstarch. Pulse the corn kernels, water, and cornstarch in a food processor until the corn is chopped into small pieces but not fully pureed. I hope you enjoy it if you give it a try!
Maybe a silly question, but if you’re wanting to freeze and store it for later should you bake it before you freeze it and then warm it up again? Or put it in the freezer with just the cooked meat and cornbread topper still needing to be baked.
A, Thank you for your comment, it’s a great question! When I make this for freezer meal prep, I bake the entire casserole, then let it cool and either package it into individual portions (if I want it for lunches) or leave it in its dish and freeze. To reheat, thaw it to room temperature, cover with foil, and pop it into a 350F oven until warm (or into the microwave or a quick lunch).
I haven’t tried freezing the assembled casserole before baking but I have heard of people freezing cornbread batter, so it might work.
Another option is to freeze the prepared meat, and then thaw the meat and make the cornbread topping when you want to assemble and bake the casserole.
I hope this helps! :)