Sloppy Joe Cornbread Cups


Corn Muffins

2 pouches Betty Crocker™ cornbread & muffin mix
2/3 cup 2% or whole milk
1/4 cup butter, melted and cooled
2 eggs

Sloppy Joe Mixture

1 tablespoon olive oil
1 lb ground beef
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped yellow onion SAVE $
1/2 cup chopped green bell pepper
1 clove garlic, chopped
3/4 cup ketchup
1 tablespoon yellow or Dijon mustard
2 tablespoons packed brown sugar SAVE $


1 cup shredded Cheddar cheese (4 oz) SAVE $
1 tablespoon chopped fresh chives

Heat oven to 400°F. Spray 12 muffin cups with cooking spray.

In large bowl, mix Corn Muffin ingredients until moistened (batter will be lumpy). Pour batter into muffin cups, filling each half full. Bake 15 to 17 minutes or until golden and toothpick inserted in center comes out clean. Cool completely. 

Meanwhile, in 10-inch skillet, heat olive oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until browned. Add salt, pepper, onion, bell pepper and garlic; cook about 5 minutes or until onions are translucent. Stir in ketchup, mustard and brown sugar.

To assemble, cut tops off cooled muffins. Top each muffin with approximately 1/3 cup of sloppy joe mixture, some cheese and chives. Serve immediately.