Corn Bread Sloppy Joe’s
I can feel that its starting to cool down in my neck of the woods, Summer is soon coming to an end, and fall is slowly making its way in the cycle of seasons. Its kind of sad situation since I love soaking up the heat from the Summer sunshine, as well as adore watching all my flowers blooming, and the little animals running around, but Autumn is another all time favourite season of mine. I love the crisp air, the colourful leaves falling from the trees, watching the animals run around, working ever so hard to get prepared for winter, and ultimately I love the fact that I can turn my oven on, and not get heat stroke. Autumn is the time of year I think I do most of my fun baking, besides in December for the holidays, oh and I almost forgot about Thanks Giving, I love pumpkin pie……. now I’m slightly day dreaming about a spicy pumpkin pie with a scoop of creamy ice cream, alright I think I have gotten side tracked long enough, Summer isn’t over yet, but with the cooler weather today, I felt like having some cozy comfort food, and what better comfort food then a Corn Bread Sloppy Joe combination. The two ultimate comfort foods mixed together is a sure winner to excite any dinner crowd.
This dinner is quick and easy to make with just a few simple ingredients, that I imagine most of you carry regularly in your pantry, and if you don’t no worries, just be sure to put the ingredients needed for this recipe on your grocery list so you can be sure to make it next week. The part I love about this recipe is the fact that its different from a traditional sloppy joe recipe since I switched up the ordinary bun for some fresh homemade cornbread, if you thought you kids love regular sloppy joe’s, wait till they try this one with corn bread, they will be asking for more. My son loves corn bread, if he could eat just that when I make it, I’m sure he would, but who wouldn’t corn bread is awesome in my books.
Lets get started on getting this great dinner to your table, and I hope to hear your comments about what you think and if you enjoyed it. As always thank you for stopping by and I’ll talk to you all soon, Ciao for now!
Corn Bread Sloppy Joe’s
Recipe type: Dinner
Ingredients for the Cornbread
- 1 cup of organic unrefined white flour
- 1 cup of fine cornmeal
- 1 tbsp. baking powder
- ½ tsp. sea salt
- 2 eggs lightly beaten
- ¼ cup softened unsalted butter
- 1 cup 1% or skim milk
- 2 tbsp. organic honey
- ¼ cup organic unrefined sugar
Ingredients for Sloppy Joe
- 1 tbsp. olive oil
- 1-1/2 lbs. extra lean ground beef
- 1 tsp. BBQ whiskey seasoning by Clubhouse
- ⅛ tsp. cayenne pepper, you can increase this amount if you enjoy spicy food, I kept this recipe mild for the kiddies.
- ¼ tsp. sweet chilli seasoning
- ½ tsp. cumin
- ½ tsp. dry mustard
- ¼ tsp. black pepper
- 1 tbsp. teriyaki sauce
- 2 cloves of garlic
- ½ white onion chopped
- 1 red pepper chopped
- ½ carrot grated
- 2 tbsp. tomato paste
- ¼ strained organic tomato puree
- lets start with the corn bread since it takes more time to cook. pre-heat your oven to 400F, spray a 8×8 baking pan with a non stick baking spray. I usually do this a little generously so the corn bread doesn’t stick to the pan.
- In a bowl combine flour, corn meal, baking powder, and sea salt, mix to combine and set aside.
- In another bowl whisk softened butter with sugar and honey
- In another small bowl whisk eggs then add milk whisk again, combine it with the butter and sugar mixture whisk for a few seconds.
- Now you only want to combine the wet and dry ingredients when you oven is done pre-heating because you don’t want the cornbread mixture to sit out and wait other wise the liquids will dissolve too much of the cornmeal and the bread will come out too smooth, and that’s not the texture you want in a corn bread, you want it grainy.
- Once the oven is ready mix the wet and dry ingredients together, just until there are no more dry ingredients lefts, do not over mix, place on the middle rack of the oven and bake for 35-40 minutes, until golden brown around the edges and tooth pick inserted in the centre comes out clean. Remove from oven, flip over onto a baking sheet and remove the baking pan, it should come out easily if you sprayed the pan well enough, allow to cool for 5 minutes before cutting.
- While the corn bread is baking you will be preparing the sloppy joe mixture, you will have plenty of time to finish before the bread is ready. Prepare you ingredients, grate carrots, mince garlic, chop peppers and onions, set aside. Also combine all your spices into one small dish.
- Drizzle olive oil into a large skillet and heat up over medium heat, add ground beef, and cook for about 4-5 minutes stirring occasionally and breaking it up, season it with seasoning, and add onions and garlic cook for 2 minutes, add teriyaki, give it a stir to blend in, add red peppers and carrots, cook for 2 more minutes, then add tomato paste and tomato puree, stir well so all the ingredients are evenly coated, cook for another 4-5 minutes, and its ready.
- Cut the corn bread into 6 equal pieces, take the squares and slice them in half like you would a bun, place some of the beef mixture on one half top with some old cheddar cheese, and place the other half of the corn bread on top. I serve this with a fork and knife, cause its kinda big to just bite into, but I’m sure some of you can do it Serve hot and enjoy.
For my gluten free friends, you can simply enjoy this recipe, by replacing the flour in the cornbread with an all purpose gluten free flour blend mix, you may need to just reduce the milk a little, and if you can not tolerate milk then I have made this with soy and rice milk, I preferred the rice milk over the soy milk. Another note worth mentioning is for those of you who want to make a bigger portion for bigger crowds. The corn bread is simple to double in size, just simply equally double all your ingredients, and use 3 eggs instead of 4. Same with the beef mixture, but adjust the seasonings slightly not to over do it especially with the cumin.