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Upside-Down Salsa Cornbread




Source of Recipe


Martha White


List of Ingredients




FILLING
1 tablespoon oil
1 lb. lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic salt
1 medium green or red bell pepper, cut into rings

CORNBREAD MIXTURE
2 cups Martha White® Buttermilk Self-Rising Corn Meal Mix
4 oz. (1 cup) shredded Cheddar cheese
1 tablespoon sugar
1 (16-oz.) jar chunky-style salsa
1 1/4 cups milk
3 tablespoons oil
1 egg, beaten

Recipe



1 . Heat oven to 425 degrees F. Heat oil in 10 1/2-inch cast iron or ovenproof skillet over medium heat until hot. Add ground beef, onion, chili powder, salt and garlic salt; cook until ground beef is thoroughly cooked, stirring frequently. Remove beef mixture from skillet. Place pepper rings in bottom of skillet. Spoon beef mixture over rings.
2 . In medium bowl, combine all cornbread mixture ingredients; stir until well combined. Spread evenly over beef mixture in skillet.
3 . Bake at 425 degrees F. for 32 to 38 minutes or until golden brown. Place serving plate over skillet; carefully invert and remove skillet. Cut into wedges. If desired, cornbread can be served from skillet; cut into wedges and carefully turn each wedge upside down onto individual plate.

6 servings