Sloppy Joe Cornbread Pie

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1 1/2 pounds ground beef
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (15-ounce) can tomato sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a bowl, mix cornmeal, flour, sugar, baking powder, and salt. Stir in milk, oil, and egg just until moistened.
3. 3 In a skillet, cook ground beef, onion, and garlic over medium heat until browned and crumbled; drain.
4. 4 Stir in tomato sauce, brown sugar, Worcestershire sauce, chili powder, salt, and pepper. Simmer for 5 minutes.
5. 5 Spread beef mixture into a greased 9-inch pie dish.
6. 6 Pour cornbread batter over beef mixture.
7. 7 Bake for 30 minutes or until a toothpick inserted in the cornbread comes out clean.
8. 8 Let cool for 5 minutes before serving.

Equipment

• 9-inch pie dish
• Mixing bowls
• Skillet
• Whisk
• Spatula

Variations

• Add diced bell peppers for extra crunch and color.
• Use ground turkey or plant-based meat for a lighter or vegetarian option.

Substitutions

• Substitute buttermilk for milk for a tangier cornbread.
• Use gluten-free flour blend for a gluten-free version.

Pairings

• Classic coleslaw
• Pickled jalapeños for a spicy kick

Nutrition

Tips

• For a smokier flavor, use smoked paprika in place of chili powder.
• Top with shredded cheddar cheese during the last 5 minutes of baking for extra richness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until hot.

Serving Suggestions

• Serve with a crisp green salad for a balanced meal.
• Pair with a tangy coleslaw for a refreshing contrast.

FAQ