recipelink.com Chat Room Recipe Swap - 2001-06-14
From: maddie.Sue

Upside-Down Salsa Cornbread
Serves 6

Filling:
1 tablespoon oil
1 pound lean ground meat
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon garlic salt
1 medium green or red bell peeper, sliced into rings

Cornbread mixture:
2 cups self-rising corn meal mix
1 tablespoon sugar
1 (16 oz.) jar thick and chunky salsa
1-1/4 cups milk
3 tablespoons oil
1 egg, beaten
1 cup (4 oz.) shredded cheddar cheese

Heat oven to 425 degrees. In a 10-1/2 inch cast iron skillet, heat oil over medium heat. Add ground beef, onion, chili powder, salt and garlic salt. Cook ground beef mixture until thoroughly cooked. Remove beef mixture from skillet. Place pepper rings in bottom of skillet. Spoon beef mixture over rings.

In a medium bowl, combine cornbread mixture, stir until smooth. Spread evenly over beef mixture in skillet.

Bake at 425 degrees for 40 - 45 minutes. Place on serving plate over skillet, carefully invert and remove skillet. Cut into wedges. If desired, cornbread can be served from skillet. Cut carefully into wedges, and turn each wedge upside down on individual plate.