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Sloppy Joe Cornbread Cups

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Sloppy Joe Cornbread Cups
  • Prep Time 10 min
  • Total Time 45 min
  • Servings 12
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Hunting for a dinner recipe the whole family will love? Consider you search complete—this comforting combo of sloppy joes and cornbread will please everyone at the table.

Ingredients

Corn Muffins

2
pouches Betty Crocker™ cornbread & muffin mix
2/3
cup 2% or whole milk
1/4
cup butter, melted and cooled
2
eggs

Sloppy Joe Mixture

1
tablespoon olive oil
1
lb ground beef
1
teaspoon salt
1/2
teaspoon ground black pepper
1/2
cup chopped yellow onion
1/2
cup chopped green bell pepper
1
clove garlic, chopped
3/4
cup ketchup
1
tablespoon yellow or Dijon mustard
2
tablespoons packed brown sugar

Toppings

1
cup shredded Cheddar cheese (4 oz)
1
tablespoon chopped fresh chives

Directions

  • 1 Heat oven to 400°F. Spray 12 muffin cups with cooking spray.
  • 2 In large bowl, mix Corn Muffin ingredients until moistened (batter will be lumpy). Pour batter into muffin cups, filling each half full. Bake 15 to 17 minutes or until golden and toothpick inserted in center comes out clean. Cool completely.
  • 3 Meanwhile, in 10-inch skillet, heat olive oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until browned. Add salt, pepper, onion, bell pepper and garlic; cook about 5 minutes or until onions are translucent. Stir in ketchup, mustard and brown sugar.
  • 4 To assemble, cut tops off cooled muffins. Top each muffin with approximately 1/3 cup of sloppy joe mixture, some cheese and chives. Serve immediately.
Tips  

You can keep sloppy joe cornbread cups warm in 200°F oven up to 30 minutes before ready to serve. Top with cheese after removing from oven.

Chopped fresh scallions or parsley can be substituted for the chives, if desired.

Nutrition Information 
No nutrition information available for this recipe
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