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Sloppy Joe Casserole with Cornbread Crust on a white plate with fork.
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5 from 9 votes

Sloppy Joe Cornbread Casserole

This is one of those down-home comfort food meals that make you feel all warm and cozy inside. Saucy, sloppy beans and veggies are covered in a hearty cornbread crust. you'll want to lick your plate clean.
Prep Time10 minutes
Cook Time45 minutes
Course: Entrées
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 536kcal

Ingredients

For the Casserole

  • 1 tablespoon (28 ml) olive oil
  • ½ red onion diced
  • 2 cloves garlic minced
  • 2 carrots peeled and diced
  • 1 green bell pepper seeded and diced
  • 1 can (15 ounces) red kidney beans drained and rinsed
  • 1 can (15 ounces) cannellini beans (white kidney beans) drained and rinsed
  • 1 can (15 ounces) tomato sauce
  • ¼ cup (60 g) ketchup
  • ¼ cup (60 g) organic brown sugar
  • 2 tablespoons (28 ml) vegan Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1 teaspoon dried oregano
  • 2 teaspoons liquid smoke optional
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 1 cup (164 g) fresh or frozen corn kernels

For the Cornbread Crust

  • 1 ¼ cups (175 g) cornmeal
  • ¾ cup (94 g) white whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups (285 ml) unsweetened plain almond milk or milk of choice
  • ½ cup (160 g) pure maple syrup
  • ¼ cup (60 ml) vegetable oil

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celcius, or gas mark 6)

For the Casserole

  • Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic, carrots, and bell pepper and sauté for 4 to 5 minutes until starting to soften. Add the remaining ingredients, except the corn, and stir well. Simmer for 10 to 15 minutes, stirring occasionally, until thick and bubbly. Add the corn and stir to combine.

For the Cornbread Crust

  • Meanwhile, whisk the cornmeal, flour, baking powder, and salt in a mixing bowl. Whisk the almond milk, maple syrup, and vegetable oil in a separate mixing bowl. Pour the dry ingredients into the wet ingredients and stir well to combine.

To Assemble

  • Pour the sloppy joe mixture into an 8- x 11- inch (20 x 28 cm) or similar casserole dish. Pour the cornbread mix over the top and gently smooth out in an even layer. Be careful not to push the cornbread mix into the sloppy joe mixture, although it's okay if a little bit seeps through.
  • Bake for 25 to 28 minutes until a toothpick inserted in the cornbread comes out clean. Let rest for 10 minutes before serving.

Notes

~ Drain and rinse the canned beans well under cold water before adding them to the skillet.
~ Although it can be tempting to just dump all the ingredients into the baking dish, don't skip the stove top instructions. This is needed for the vegetables to cook down and the sauce to thicken.
~ Simmer the filling in the skillet until it's thick and bubbly before adding it to the baking dish.
~ Spread the cornbread batter gently over the saucy beans. You don't want the batter and the filling to mix, although it's fine if a little bit seeps through into the filling.
~ Let the casserole rest for at least 10 minutes before serving.
~ Leftovers will keep in an air-tight container in the fridge for 4 to 5 days.
~ You can also freeze this Sloppy Joe Cornbread Casserole. Bake the casserole as directed, let cool completely, and then wrap the casserole dish tightly in plastic wrap and aluminum foil. It will keep well in the freezer for 3 months.
Thaw in the refrigerator overnight and then reheat, covered with foil (be sure to take off the plastic wrap!!) in a 325°F oven for 20 to 30 minutes or until warmed through.

Nutrition

Calories: 536kcal | Carbohydrates: 93g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 1114mg | Potassium: 505mg | Fiber: 13g | Sugar: 37g | Vitamin A: 4100IU | Vitamin C: 57.8mg | Calcium: 570mg | Iron: 4.7mg