Upside-Down Salsa Cornbread

Name: Upside-Down Salsa Cornbread
Ingredients: 4 tablespoons vegetable oil; 1 pound 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, seeded and cut into rings; 2 cups Martha White Buttermilk Self-Rising Corn Meal Mix; 1 cup (4 ounces) shredded Cheddar cheese; 1 tablespoon sugar; 1 (16-ounce) jar chunky-style salsa; 1 1/4 cups milk; 1 large egg, lightly beaten

13 ingredients

4 steps

Ingredients

4 tablespoons vegetable oil
1 pound 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, seeded and cut into rings
2 cups Martha White Buttermilk Self-Rising Corn Meal Mix
1 cup (4 ounces) shredded Cheddar cheese
1 tablespoon sugar
1 (16-ounce) jar chunky-style salsa
1 1/4 cups milk
1 large egg, lightly beaten

Directions

1

Preheat the oven to 425°.
2

Make the filling: Heat 1 tablespoon oil in a 10 1/2-inch cast iron skillet over medium heat until hot. Add the ground beef, onion, chili powder, salt, and garlic salt; cook until the beef is no longer pink, stirring frequently and breaking up any clumps of meat. Remove the beef mixture from the skillet to a bowl. Place the bell pepper rings in a single layer in the bottom of the skillet. Spoon the beef mixture over the rings.
3

Make the topping: Stir together the corn meal mix, cheese, sugar, salsa, milk, 3 tablespoons oil, and egg in a medium bowl; stir until well blended. Spread the batter evenly over the beef mixture in the skillet. Bake until golden brown, 32 to 38 minutes.
4

Place a serving plate over the skillet; carefully invert and remove the skillet. Cut into wedges. If desired, this can be served from the skillet: Cut into wedges and carefully turn each wedge upside down onto a serving plate.