Ingredients
1 box JIFFY corn muffin mix
1/2 c. frozen corn
1/2 c. sour cream
2 tbsp. melted butter
1 large egg
1 tbsp. extra-virgin olive oil
1 Green Bell Pepper, chopped
1/2 onion, chopped
2 cloves garlic
1 lb. ground beef
1/2 c. ketchup
1/4 c. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. apple cider vinegar
1 tbsp. chili powder
kosher salt
Freshly ground black pepper
1/3 c. red enchilada sauce
1 1/2 c. shredded Cheddar
1 tbsp. chopped parsley
Preparation
Step 1Preheat oven to 400.Step 2Prepare cornbread base: In a medium bowl, combine corn muffin mix, corn, sour cream, butter, and eggs and whisk until evenly combined. Pour into large cast iron skillet and bake 20 minutes, or until golden brown on top.Step 3Meanwhile, make sloppy joe: In a large skillet over medium heat, heat oil and cook bell pepper and onions until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add ground beef and cook until no longer pink, 6 to 8 minutes. Drain fat.Step 4Stir in ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and chili powder and season generously with salt and pepper. Simmer until thick, 5 minutes.Step 5Using the bottom of a wooden spoon, poke holes all over cornbread. Pour enchilada sauce over the cornbread. Add the sloppy joe mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.Step 6Top with parsley and serve.
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