120 oz bag gluten free cornbread mix prepared according to the package directions, Bob's Red Mill gluten free mix works great
optional: favorite shredded dairy free cheese added into the sloppy joe mix
optional: garnish with green onions
Instructions
Preheat oven to 375°F.
Over medium heat cook ground beef, diced onion, and bell pepper in a 12 inch skillet. Drain excess grease when cooked through.
Stir in remaining sloppy joe sauce ingredients. Cook on low 5 minutes. Remove from heat.
In medium bowl prepare cornbread mix as per the package. If your cornbread seems dry add another tablespoon or two of unsweetened almond milk. Mix well..
Measure out 1 cup of cornbread mixture and set aside. Use this to bake cornbread muffins for later.
Spread remaining cornbread mix over sloppy joe. Keep in mind too much cornbread mixture on the skillet gives it a different bake time and ratio of sloppy joe mix to cornbread.
Place in the oven for 25 minutes.
Remove from oven, garnish with green onions and serve.
Place leftovers in an airtight container for up to a few days in the refrigerator.
Notes
If you'd prefer to prepare a smaller meal size prepare a 9 inch skillet or 9 x 9 baking pan. Cut sloppy joe sauce ingredients in half. Use only 10 oz of cornbread mix and cut cornbread add in's in half. Again I would not add all of the cornbread mix to the sloppy joes. Baking temperature will remain the same. I bake this meal for 20 minutes or else the cornbread dries out.