This is a sponsored post written by me on behalf of Manwich. All opinions are 100% mine.
Our Cornbread Sloppy Joe Skillet is a less messy way to eat a weeknight classic!
Growing up, Sloppy Joes frequently made an appearance on the dinner table. They were easy to make, messy, and I loved the slightly sweet and tangy zing from the sauce. These days, I like a more savory sloppy joe and Manwich Monday Recipes are here to give us the best of both worlds.
One pan dishes are a thing of beauty on busy weeknights. There’s hardly any clean! Love love love. This skillet dinner is easy to make, ready to eat in under 30 minutes and brings the family around the dinner table for some serious quality time. No TV shows. No video games. Just us, some yummy food, and us talking about our days. #momwin
While I loved the messy factor of having my Sloppy Joe get all over my hands, sometimes it’s nice to have a fork in hand and know I won’t need 5 million napkins on the table for my boys to wipe their faces and hands with.
Cornbread Sloppy Joe Skillet
- 1 pound lean ground beef
- 1/2 red bell pepper seeded and diced
- 1/2 green bell pepper seeded and diced
- One 15 ounce can corn kernels drained
- One 16 ounce can Manwich Bold sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- 1 box cornbread mix prepared according to package directions
Preheat your oven to 400 degrees F. (Or to the temperature directed on your cornbread mix package.)
Heat a large, oven-safe skillet over medium-high heat. Add ground beef and cook until no long pink, about 5 to 8 minutes. Drain excess grease.
Reduce the heat to medium and add the bell peppers and corn. Stir to combine and cook for 1 minute.
Pour in the Manwich Bold sauce, add the oregano, cumin & garlic powder, and stir to evenly combine all of the ingredients.
Spread the sloppy joe mixture into an even layer. Sprinkle the shredded cheese evenly over the skillet. Pour the cornbread batter all over the top of the cheese, and carefully spread the cornbread batter all over the top of the skillet. (Just do your best, it doesn't have to reach every nook and cranny of the top.)
Transfer the skillet to the oven and bake for 15 to 20 minutes (or according to the cornbread package directions), until the cornbread is set and the sloppy joe is bubbling.
Carefully remove from the oven and let sit for 5 minutes. Serve warm.
You can use one whole red or one whole green bell pepper if you prefer.
I used one 8.5 ounce box of Jiffy cornbread mix for this recipe. (it makes 6-8 muffins) You can use your favorite brand of mix or preferred homemade cornbread batter.