Wednesday, September 4, 2013

Cheesy Cornbread Sloppy Joes

It is finally September! While I still have 7 weeks to go before Baby Doc makes his arrival, it also (hopefully) means that this weather will start to cool off! (So I’m hoping that these last few weeks are a little more bearable than the last two weeks of 95+ weather have been!)

Autumn is my favorite season – I love the weather, the decorations, and the cooking! I had an amazing time two years ago cooking my way through Gooseberry Patch’s “Autumn with Family and Friends.” I am so excited that this year I have a chance to review Gooseberry Patch’s new fall cookbook, “Hometown Harvest”

The first recipe I tried were these Cheesy Cornbread Sloppy Joes. Farmer Doc’s response to this recipe was, “This is great, definitely make it again!”

cheesy cornbread sloppy joes

There are more yummy recipes from “Hometown Harvest” coming your way, so get ready for a very yummy fall!
Hometown Harvest
Oh, and by the way, I’ll have a copy of this cookbook to give away to one lucky reader in just a few short weeks! This giveaway is live right now, so be sure to stop by this post for your chance to enter!

To get this yummy, husband/farmer/veterinarian-approved dish, start with 2 pounds of ground beef and 1 chopped onion. Brown them together in a large skillet until the beef is cooked and the onion is tender.

(Don’t mind my messy stovetop. It’s been that kind of week month.)

brown ground beef and onion
When the beef mixture is done, add 1/2 cup brown sugar, 1-1/2 Tablespoons Worcestershire sauce (I love the stuff, so I added even a little more than that), 1 teaspoon chili powder, 1/2 teaspoon garlic salt, and extra salt and pepper to taste. Then stir in 1-1/2 cups ketchup.

add spices and brown sugar
Give it all a good mix, and let it simmer over low heat for 15 minutes.

simmer for 15 minutes
Transfer the beef mixture to a 9x13 baking dish (mine is smaller than that).

transfer to baking dish
Top with 2 cups Cheddar cheese.

top with cheese
In a small bowl, mix together 1 package of cornbread mix, 1/2 cup milk, and 1 egg. (I usually make my own cornbread from scratch, but this was easier this time. You can use from-scratch cornbread if you want.) I mixed up the cornbread early, and by the time I was ready to use it, it had risen and was a little difficult to work with. So don’t mix it up until you’re ready to spread it over the top of the cheese.

Then spread it on top of the cheese.

add cornbread batter
Pop it in a 350 degree oven for 20 minutes, or until the cornbread is golden brown and the meat mixture is hot and bubbly. (Because my pan was smaller, and is stoneware, it took about 30-35 minutes instead of 20.)

bake for 20 minutes
Serve with whatever toppings and garnishes you want – we went with a dollop of sour cream and garden-fresh tomatoes. (A benefit of planting the garden late? Fresh tomatoes to go with the yummy fall food!)

cheesy cornbread sloppy joes

Pretty easy, and not too much time to get a husband-approved meal! He even beat me to the leftovers on this one, which isn’t very common around here!

2 pounds ground beef
1 onion, chopped
1 and 1/2 cup ketchup
1/2 cup brown sugar, packed
1 and 1/2 Tablespoon Worcestershire sauce
1 teaspoon chili powder
Salt and pepper to taste
2 cups shredded Cheddar cheese

Cornbread topping:
8 and 1/2 ounce package cornbread mix
1/2 cup milk
1 egg, beaten


  1. Brown ground beef and onion. Stir in ketchup, brown sugar, Worcestershire sauce, chili powder, garlic salt, and salt and pepper. Simmer over low heat for 15 minutes.
  2. Transfer beef mixture to a 13"x9" baking pan. Top with cheese.
  3. In a small bowl, stir together cornbread mix, milk, and egg. Pour batter over cheese.
  4. Bake, uncovered, at 350 degrees for 30 minutes, until cornbread is golden. Let cool for 5 minutes before serving.

Don’t forget to check back for more recipes from this tasty cookbook, and the chance to enter to win a copy of “Hometown Harvest” later this month!

Did you like this recipe? Check out more recipes from “Hometown Harvest”!

{Gooseberry Patch did provide me with one copy of this cookbook to review and one copy to give away. All opinions, thoughts, and photographs are my own. Affiliate links were used in this post.}

1 comment:

  1. I love this. I add a can of Mexicorn to my cornbread.


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