Sloppy Joes are typically very popular with just about everyone. They are very simple and quick but why use a “Can-Which” has all sorts of ingredients and things you can’t control.
It is super easy to make your own Sloppy Joes and then you control exactly what goes into them and they are much better.
I wanted to do something a bit different than just a package of store-bought buns but I didn’t have time to make my own. So, I decided to make crispy, cornbread “buns” that add something to the meal instead of merely being filler.
Ingredients:
- Sloppy Joes
- 1 lb super-lean ground beef
- 1 – 8 oz. can tomato paste
- 1 – 15 oz. can tomato sauce (No salt added)
- 1 – 4 oz can Hatch Diced Green Chiles
- 1 – 10 oz. can fire roasted Ro-Tel
- 1 large yellow onion or two small ones
- 2-3 cloves of garlic minced
- 3 sweet peppers chopped
- 3-4 Tbsp brown sugar
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Worcestershire sauce
- 1/2 tsp mustard powder
- Ghee
- Black Pepper (To taste, my taste is quite heavy…)
- Turnip Greens
- 3 strips of crispy bacon
- 1 stalk celery bias-cut into 1/8th-inch pieces
- 1 can turnip greens
- Ghee
- Cornbread
- 2 packages Shawnee Mills – Yellow Buttermilk Cornbread Mix
- Jalapenos
- 2 eggs
- Milk 2/3 C per package
- Ghee
- 8 oz block of Pepperjack cheese
Method:
- Sloppy Joe meat
- Chop onion or onions and peppers
- Cook bacon until crispy in a #10 skillet
- Remove bacon and put into a skillet for the greens ( I used a #6 Wagner Sidney -O- if you are curious…)
- Add in onion and sweet peppers with ghee
- Lightly saute until just short of translucent
- Brown the ground beef fairly well in a #10 skillet (You want it browned so it doesn’t steam and get “mushy”)
- Add garlic and green chiles to the ground beef mix in and cook for 4-5 minutes
- Add sauteed onions and peppers, tomato paste, tomato sauce, brown sugar, vinegar, mustard powder, and Ro-Tel to the ground beef
- Cook on medium-low while the cornbread cooks
- Turnip Greens
- Chop the bacon strips and put in the skillet
- Add celery and ghee
- Saute until the celery just starts to soften
- Add in the turnip greens and simmer while cooking the rest of the meal
- Cornbread and The Rest…
- The Shawnee Mills Yellow Buttermilk Cornbread mix calls for the following amount per 6 oz package:
- 2/3 C milk ( I only use whole milk but I bet something else would work)
- 1 egg
- Since I am using 2 packages I double everything to mix it together then divide it in half when pouring into the skillets
- Add in jalapenos if desired (drain them if using pickled ones)
- The most important part of making the cornbread is to pre-heat your skillet I put ghee in the skillet and let it come up to 400 degrees with the oven while it is pre-heating. When you pour the mix into the skillet it should sizzle. This gives a nice, crispy crust.
- When the cornbread is done to your liking remove it and let it cool in the skillets for 4-5 minutes (I use a cooling rack for this)
- Turn one of the cornbread pans out into a larger skillet and cover with shredded pepper-jack cheese
- Top the cheese with the Sloppy Joe mixture then put more cheese on top of that
- Place the other cornbread on the mixture
- bake in the oven for 8-10 minutes
- Remove and let sit for 5 minutes at least
- Slice, plate, serve, enjoy!
- The Shawnee Mills Yellow Buttermilk Cornbread mix calls for the following amount per 6 oz package:
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