Cornbread Topped Skinny Sloppy Joe Casserole

Here's a fun casserole that's pure comfort food and wonderfully delicious! The hearty cornbread topping creates the “bun” for this Sloppy Joe casserole. You’ll love how easy it comes together and any leftovers freeze great! Each slice has 363 calories and 12 grams of fat. 
Cornbread Topped Skinny Sloppy Joe Casserole

Helpful Tips About this Recipe

Makes 6 servings. Each serving is one slice.
Helpful Tips About this Recipe:
Food Facts

Many say the origin of the Sloppy Joe can be traced to a bar in Key West, Florida, fittingly called the Sloppy Joe’s Bar. The legitimacy of this claim has long been disputed.
Sloppy Joes are known by many names across the United States such as, Taverns, Hot Tamales, Barbecues, Steamers, Wimples, Yip Yips, and Slush burgers.

Prep Tips
Be sure the Sloppy Joe mixture is hot when you spoon the batter on top so that the cornbread bakes all the way through.

WW Freestyle SmartPoints 10-Blue
WW SmartPoints 12-Green
SKINNY FACTS for 1 serving
363 calories, 12g fat, 5g sat. fat, 76mg chol, 25g prot, 42g carbs, 2g fiber, 850mg sod, 14g sugar
FACTS: for Freestyle SmartPoints
313 calories, 5g sat. fat, 21g protein, 10g sugar


Cornbread Topped Skinny Sloppy Joe Casserole

Cornbread Topped Skinny Sloppy Joe Casserole

5 from 2 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 363 kcal


Ingredients for Sloppy Joe:

  • 1 pound extra-lean ground beef, I used organic, grass-fed
  • 1 cup onions, diced
  • 1 (15 oz.) can tomato sauce or 2 cups jarred tomato or marinara sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard

Ingredients for Cornbread Topping

  • 1 (8.5 oz.) box Jiffy golden corn muffin mix
  • cup reduced-fat milk
  • 1 large egg, beaten
  • 1 cup reduced-fat shredded cheddar cheese (4 oz.)


  • Preheat oven to 400 degrees.  Coat a 9 X 9-inch square baking dish with cooking spray.
  • In a large nonstick pan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, ketchup, Worcestershire sauce, and mustard. Cook 2-3 minutes, stirring frequently until heated through. If the sauce is too thick, add a little water and mix again.
  • In a small bowl, stir corn muffin mix, milk, and beaten egg just until moistened (batter will be lumpy).
  • Spoon hot beef mixture into baking dish. Spoon cornbread batter over top. Use a rubber spatula to spread it evenly. Sprinkle the top evenly with shredded cheese.
  • Bake, uncovered, for about 25 minutes or until a toothpick inserted in center of topping comes out clean.


Serving: 1sliceCalories: 363kcalCarbohydrates: 42gProtein: 25gFat: 12gSaturated Fat: 5gCholesterol: 76mgSodium: 850mgFiber: 2gSugar: 14gBlue Smart Points: 10Green Smart Points: 12
Tried this recipe?Let me know how it was!


  1. Andi, I’m not sure about making this ahead of time and baking later. I usually bake it earlier in the day or the day before. It reheats really well. Plus freezes great, too!
    My best,

  2. 5 stars
    The flavor in this with the marinara sauce is a party in my mouth! I did substitute pulled pork that was already made up and it worked out great. Thank you for skinnyfying recipes, I really needed this!

  3. Oh, what a nice message and review. Thank you so very much, Mary!
    leftover pulled pork sounds great to use. I bet it was yummy!
    My best wishes,

  4. 5 stars
    Made this for dinner tonight and it is delicious. We loved it. I used ground turkey and tomato sauce. We can’t wait to have it again. I’ve made many of your recipes and we’ve never been disappointed. Thank you for all this deliciousness Nancy.

  5. I’m delighted to hear you loved this recipe! Thanks so much for the wonderful review!
    My very best,

  6. Hi. I don’t live in the U.S. and do not have access to the corn bread mix. Any ideas on how I might sub?

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