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Sloppy Joe Casserole with Cornbread Crust on a white plate with fork
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5 from 4 votes

Sloppy Joe Casserole with Cornbread Crust

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 mins
Cook Time45 mins
Course: Entree
Cuisine: American
Servings: 6 servings
Calories: 536kcal


For the Casserole

  • 1 tablespoon (28 ml) olive oil
  • 1/2 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
  • 1/4 cup (60 g) ketchup
  • 1/4 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)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 cup (164 g) fresh or frozen corn kernels

For the Cornbread Crust

  • 1 1/4 cups (175 g) cornmeal
  • 3/4 cup (94 g) white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (285 ml) unsweetened plain almond milk or milk of choice
  • 1/2 cup (160 g) pure maple syrup
  • 1/4 cup (60 ml) vegetable oil


  • 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 25-28 minutes until a toothpick inserted in the cornbread comes out clean. Let rest for 10 minutes before serving.


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