Step 1

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celcius, or gas mark 6)

Step 2

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic, carrots, and bell pepper and sauté for 4 to 5 minutes until starting to soften. Add the remaining ingredients, except the corn, and stir well. Simmer for 10 to 15 minutes, stirring occasionally, until thick and bubbly. Add the corn and stir to combine.

Step 3

Meanwhile, whisk the cornmeal, flour, baking powder, and salt in a mixing bowl. Whisk the almond milk, maple syrup, and vegetable oil in a separate mixing bowl. Pour the dry ingredients into the wet ingredients and stir well to combine.

Step 4

Pour the sloppy joe mixture into an 8- x 11- inch (20 x 28 cm) or similar casserole dish. Pour the cornbread mix over the top and gently smooth out in an even layer. Be careful not to push the cornbread mix into the sloppy joe mixture, although it's okay if a little bit seeps through.

Step 5

Bake for 25 to 28 minutes until a toothpick inserted in the cornbread comes out clean. Let rest for 10 minutes before serving.