Ingredients

• cooking spray
• 2 pounds ground chuck
• 2 cups finely chopped yellow onion
• 1 cup finely chopped green bell pepper
• 3 tablespoons tomato paste
• 2 cups beef broth
• 1.5 cups ketchup
• 3 tablespoons yellow mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons packed light brown sugar
• 1 teaspoon garlic powder
• 0.5 teaspoons freshly ground black pepper
• 2 , 8.5 ounce
• 0.67 cups whole milk
• 1.5 teaspoons baking powder
• 2 large eggs

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook, stirring occasionally and breaking up meat into smaller pieces with a wooden spoon, until almost fully browned, about 4 minutes. Add onion and bell pepper, and cook over medium-high, stirring occasionally, until softened and tender, 6 to 8 minutes.
3. 3 Stir in tomato paste; cook, stirring constantly, until tomato paste has slightly darkened in color, about 2 minutes. Stir in beef broth, using a spatula to scrape any browned bits from bottom of pan. Stir in ketchup, mustard, Worcestershire sauce, sugar, garlic powder, and black pepper until fully combined. Bring to a boil over medium-high, and cook, stirring occasionally, until sauce thickens and bubbles appear all over the surface, about 7 minutes. Remove from heat, and transfer to the prepared baking dish.
4. 4 Whisk together corn muffin mix, milk, baking powder, and eggs in a medium bowl until fully combined; spoon in an even layer over sloppy Joe filling.
5. 5 Bake in the preheated oven until cornbread is golden brown and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Serve immediately.

Nutrition per serving