Earlier this morning, Laura of Heavenly Homemakers posted this yummy recipe for sloppy corn muffins.
It looked so simple and so good, I made up a quick batch just in time for lunch. And not surprisingly, it was a huge hit, so I now have one more great recipe that can be made almost entirely from ingredients I always have on hand.
I sincerely hate to mess with muffin cups if I can avoid it (unless the children are helping, and they were busy with schoolwork today) so ours was baked in a hot cast iron skillet instead. I love the way the edges get brown and crispy when you use a skillet, but it will work just fine if you bake it in an ordinary 9 x 13 pan.
Directions: Heat 2 – 12 inch skillets in a 350 degree oven. Melt a little butter oil or coconut oil into each, maybe about 2 tablespoons. Once the skillets are good and hot, pour half the cornbread batter into each pan and top it with spoons full of sloppy joe meat. Bake both for about 20 minutes, or until the middle tests clean with a toothpick.