Upside Down Salsa Cornbread

By á-47

Ingredients

• 1 lb. ground beef
• 2 tea. salt
• 1/2 tea. garlic poweder
• 1 tea. chili powder
• 1 medium, onion, chopped
• 1 medium bell pepper, seeded and cut into rings
• 2 cups Martha White Buttermilk Self-Rising Corn Meal or similar self rising cornmeal product
• 1 Tbsp. sugar
• 1 16 oz. jar thick and chunky salsa
• 1 1/4 cups milk
• 1 egg
• 1 cup shredded cheddar cheese
• 4 Tbsp. vegetable oil

Preparation

Step 1

In a deep 8" cast iron skillet with 1 Tbsp. vegetable oil, coiok ground beef, onions and spices together, only until beef is no longer red.

Turn off heat.

Move mixture to one side of skillet, and place half of pepper rings in bottom. Repeat the procedure for the other side. Spread beef mixture evenly over pepper rings.

In a mixing bowl, combine corn meal mix, sugar, cheese, salsa, milk, egg and 3 tbsp. vegetable oil. Mix well. Spread over mixture in skillet.

Bake in preaheated 425 degree oven, 40 minutes, or until done.

Carefully turn upside down on serving dish.