Ingredient
cooking spray
2 pounds of food on the ground
2 cups Finely chopped yellow onion
1 cup finely chopped green bell pepper
3 Tablespoons Of Tomato Paste
2 cups beef broth
1 ½ cups Ketchup
3 tablespoons of yellow mustard
2 Tablespoons Worcestershire Sauce
2 tablespoons packed light brown sugar
1 Teaspoon Of Garlic Powder
½ Teaspoon freshly ground black pepper
2 (8.5 ounce) packages of corn muffin mix (like Jiffy)
Cup cup of whole milk
1 ½ teaspoon of baking soda
2 large eggs
Direction
Gather all the ingredients. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a 9 x 13-inch baking dish with cooking spray.
Heat a large frying pan over medium heat. Add the ground beef; cook, stirring occasionally and breaking the meat into small pieces with a wooden spoon, until almost completely browned, about 4 minutes. Add the onion and bell pepper and cook over medium heat, stirring occasionally, until soft and tender, 6 to 8 minutes.
Stir in the tomato paste; cook, stirring constantly, until the tomato paste is slightly dark, about 2 minutes. Stir in the beef broth and use a spatula to scrape the browned pieces from the bottom of the pan. Stir in the Ketchup, mustard, Worcestershire Sauce, sugar, garlic powder and black pepper until combined. Bring to a boil over medium heat and cook, stirring occasionally, until the Sauce thickens and bubbles appear all over the surface, about 7 minutes. Remove from heat and transfer to the prepared baking dish.
Whisk together the corn muffin mixture, milk, baking powder and eggs in a medium bowl until combined. Place in an even layer on top of the Sloppy Joe filling.
Bake in the preheated oven for 20 to 25 minutes, until the cornbread is golden brown and a wooden chopper inserted in the center comes out clean. Serve immediately.