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Upside-Down Salsa Cornbread




Source of Recipe


Unknown


List of Ingredients




Upside-Down Salsa Cornbread


Filling:
1 tablespoon vegetable oil
1 pound lean ground beef
½ cup chopped onion
1 teaspoon chili powder
1 teaspoon salt or to taste
½ teaspoon garlic salt
1 medium green or red bell pepper, sliced into rings

Cornbread Mixture:
2 cups Martha White Buttermilk Self-Rising Corn Meal Mix
1 tablespoon sugar
1 16-ounce jar thick and chunky salsa
1¼ cups milk
3 tablespoons vegetable oil
1 egg, beaten
1 cup shredded Cheddar cheese (4 ounces)


Recipe




Heat oven to 425 degrees. In a 10½-inch cast iron skillet, heat oil over medium heat. Add ground beef, onion, chili powder, salt and garlic salt. Cook beef mixture until thoroughly cooked.

Remove beef mixture from skillet. Place pepper rings in bottom of skillet. Spoon beef mixture over pepper rings. In a medium bowl combine cornbread mixture; stir until smooth.
Spread evenly over beef mixture in skillet. Bake at 425 degrees for 40 to 45 minutes or until golden brown. Place serving plate over skillet and carefully invert and remove skillet. Cut into wedges. If desired, cornbread may be served from skillet. Cut cornbread into wedges and carefully turn each wedge upside down on individual plates.

Serves 6.