PREPARATION INSTRUCTIONS

Preheat conventional oven to 400°F. Lightly grease 12-cup muffin tin with cooking spray and set aside. Whisk together Pioneer Corn Muffin Mix, eggs and milk in medium bowl until just combined. Spoon batter evenly into prepared muffin tin, filling each cup about two-thirds full. Bake until tops are golden-brown and toothpick inserted into center comes out clean, about 12-15 minutes.

Meanwhile, cook beef and onion in large skillet over medium heat, breaking up into small crumbles with wooden spoon, until beef is browned and onion is tender, about 5-7 minutes. Add Williams Sloppy Joe Seasoning Mix and tomato sauce, stirring until meat is coated. Bring mixture to a simmer and heat until sauce thickens slightly, about 2-3 minutes. Scoop out centers of cornbread muffins using spoon to create small cavities. Return to muffin tin and fill each cornbread cup with about 1-2 tablespoons of Sloppy Joe mixture. Top each muffin generously with cheddar cheese and bake until cheese is melted, about 5-7 minutes.

Remove from oven and let cool slightly. Garnish with dollops of sour cream and green onions and serve.