CORNBREAD TOPPED SLOPPY JOE CASSEROLE
1 pound lean (at least 80 percent) ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 ounces) tomato sauce
1 tablespoon packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
1 pouch (6.5 ounces) golden corn muffin and bread mix
1/3 cup milk
2 tablespoons vegetable oil
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 350 degrees. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm.
2 In small bowl, stir corn bread mix, milk, oil and egg just until moistened; batter will be lumpy.
3 Spoon hot beef mixture into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the cheese. Spoon corn bread batter evenly over top.
4 Bake 25 to 35 minutes. or until toothpick inserted in center of topping comes out clean. Sprinkle remaining 1/4 cup cheese over hot casserole. Makes 6 servings.
Tips: Make sure the sloppy joe mixture is piping hot when you spoon the batter on top, so that the corn bread bakes all the way through.