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Smokey Joe Upsidedown Cornbread




Source of Recipe


I created this from 3 different recipes


Recipe Introduction


2008 Blue ribbon and sectional winner
Appearance: 39/40 (crust a little overdone)
Texture: 20/20
Flavor: 40/40
Judges: Excellent! Very unique & flavorful!



Recipe Link: http://www.picturetrail.com/sfx/album/view/2687616

List of Ingredients




3 lbs. lean ground beef
1 onion finely chopped
1 red pepper, seeded and
finely chopped
2 - 8 oz. cans tomato sauce
3/4 cup ketchup
1/4 cup brown sugar
3 Tbs. cider vinegar
1 Tbsp. liquid smoke
1 Tbsp. Worcerstershire sauce
1 tsp. crushed red pepper
1/4 tsp smokehouse black pepper
1/2 tsp. garlic powder

1 tablespoon honey
3 tablespoons butter
2 cups flour
1 1/2 cups cornmeal
2 teaspoons baking powder
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
1 1/2 cups milk
2/3 cup frozen corn niblets
1 red pepper, diced
1 cup grated mozzarella cheese

2 cups shredded Cheddar cheese
Garnish:
plum tomato slices
small can whole green chilis
black olive slices


Recipe




Make Smokey Joes a day ahead:
1. Brown the ground beef in a skillet and drain the fat.
2. Place in the crockpot slow cooker and add the remaining ingredients. Stir thoroughly.
3. Cover; cook on Low 8 to 10 hrs. This is more than is needed for this recipe.
Make cornbread mix:
1. Melt honey and butter together. Set aside.
2. In a large bowl, combine flour, cornmeal, baking powder, sugar, salt and pepper.
3. Beat eggs. Stir in milk.
4. Add to flour mixture along with honey-butter and stir to moisten.
5. Fold in corn, red pepper and cheese.
6. Preheat oven to 425 degrees.
7. Heavily grease an 11-inch ovenproof, nonstick skillet .
8. Spread chilies apart and slice each chile lengthwise in half.
9. Place chilies rib side up in starburst pattern in prepared skillet.
10. Place tomato slices in circle between each Chile tip; place one tomato slice in center of pan. Place sliced olives decoratively
in spokes.
11.. Spread half of batter on top of chilies and tomatoes; top with 1 cup smokey joes . Top with Cheddar cheese.
12. Spread remaining batter over cheese.
13. Bake for 30 minutes or until wooden pick inserted in cornbread comes out clean.
14. Invert skillet onto serving platter.
15. Provide side dish of extra Smokey Joes mix to moisten servings.