Cornbread Base:

Preheat oven to 400 degrees F. Spray a 9×13 baking dish with non-stick cooking spray.

In a medium-sized bowl, mix the dry ingredients: cornmeal, flour, baking powder & soda, sugar, salt and 1/2 cup of cheese. In another bowl, mix the wet ingredients: milk, eggs, creamed corn and butter. Add the wet to the dry and stir until just combined. Pour into the prepared baking dish and spread to an even layer. Bake for 15 minutes or until just set.

While the cornbread is baking, make the Sloppy Joes.

Sloppy Joe Portion:

Brown hamburger, along with onion and bell pepper, until no longer pink. Drain off fat. Add the rest of ingredients, stirring well. Bring to a simmer and stir now and then for 10 minutes or so until desired moisture level is reached. Taste and add salt and pepper as desired. Set aside.

The Rest of the Ingredients & Assembly:

Remove the cornbread from the oven and use a fork to prick holes over the cornbread. Pour Sloppy Joe mixture over cornbread. Bake for about 10 minutes, then add cheese. Return to the oven and continue to bake another five to 10 minutes until the cornbread is done and cheese is melted.

Top with the green onions before serving.

I prefer to use part cheddar and part jack rather than a combo simply because I think it looks prettier to sprinkle first one kind across the top and then the other, but a mixture of both is fine, too.

Note: If desired, use a cornbread mix for the dry ingredients and mix with the stated wet ingredients. A 15 ounce can of Sloppy Joe mix may be used with the ground beef, onion, and pepper instead of stated items in the sauce.