Sorry for the delay in posts, it's been a busy couple of weeks. The countdown to summer vacation is in full force!! But before we can get to that, there's a lot left to cram into school, work and life. :)
Back to the recipes though....Matthew devoured this recipe! I think he had three helpings of it! Is definitely wasn't the best thing I've ever made, but my family enjoyed it. And although the sloppy joe was good, I prefer our family recipe, so next time I'll just substitute it under the cornbread instead. :)
Back to the recipes though....Matthew devoured this recipe! I think he had three helpings of it! Is definitely wasn't the best thing I've ever made, but my family enjoyed it. And although the sloppy joe was good, I prefer our family recipe, so next time I'll just substitute it under the cornbread instead. :)
1 lb lean ground beef or turkey
1 medium onion, chopped
15 oz can tomato sauce
1 tbsp brown sugar
2 tsp worchestershire sauce
1 tsp yellow mustard
6.5 oz golden corn muffin and bread mix
1/3 cup milk
1 egg
1 medium onion, chopped
15 oz can tomato sauce
1 tbsp brown sugar
2 tsp worchestershire sauce
1 tsp yellow mustard
6.5 oz golden corn muffin and bread mix
1/3 cup milk
1 egg
1 c shredded cheddar cheese
Heat oven to 350 degrees. In a nonstick
skillet, cook beef and onion until no longer pink, stirring to break up the
meat into smaller chunks. Drain. Stir in tomato sauce, brown sugar,
worchestershire sauce, and mustard. Cook 2 minutes, sitrring frequently,
until boiling. Pour into a greased 8x8 baking dish. Sprinkle with
cheddar cheese and set aside.
In a small bowl combined corn
bread mix, oil, and egg until moistened (batter will be lumpy). Spoon
over the sloppy joe/cheese mixture and spread batter evenly on top. Bake
25 minutes or until a toothpick inserted into the cornbread comes out clean.
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