Upside-Down Salsa Cornbread

What You'll Need!

-1 pound ground beef

-2 tsp salt

-1/2 tsp garlic powder

-1 tsp chili powder

-1 medium onion, chopped

-1 medium bell pepper, seeded and cut in rings

-2 cups Martha White Buttermilk Self-Rising Corn Meal brand or similar self rising cornmeal product

-1 Tbs sugar

-1 16 oz. jar thick and chunky salsa ( I use medium hot )

-1 1/4 cups milk

-1 egg

-1 cup shredded cheddar cheese or other favorite cheese

-4 tablespoons vegetable oil



How To Make It!

In a deep 8-inch iron skillet with 1 tablespoon vegetable oil, cook ground chuck, onions and spices together, only until ground chuck is no longer red. Turn heat off. Move mixture to one side of skillet, and place half of pepper rings in bottom. Repeat this procedure for the other side. Spread ground chuck mixture evenly over pepper rings.

In mixing bowl, combine corn meal mix, sugar, cheese, salsa, milk, egg and 3 tablespoons vegetable oil. Mix well. Spread over mixture in skillet. Bake in preheated 425 degree oven until done. Carefully turn upside down on serving dish.

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Tags:

• Upside-Down
• Salsa
• Cornbread
• recipe
• food
• city