Recipe: Upside-Down Salsa Cornbread

Upside-Down Salsa Cornbread
alt.tv.northern-exp/LyndaNP (2001)
Makes 6 servings

FILLING
1 tablespoon 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, sliced into rings

CORN BREAD MIXTURE
2 cups buttermilk self-rising cornmeal mix (Martha White brand)
1 tablespoon sugar
1 jar (16 ounces) thick and chunky salsa
1-1/4 cups milk
3 tablespoons oil
1 egg, beaten
1 cup (4 ounces) shredded cheddar cheese

Heat oven to 425 degrees. In 10 1/2-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 rings.

In medium bowl, combine corn bread mixture ingredients; stir until smooth. Spread evenly over beef mixture in skillet.

Bake at 425 degrees for 40-45 minutes or until golden brown. Place serving plate over skillet; carefully invert and remove skillet. Cut into wedges. If desired, corn bread can be served from skillet: cut into wedges and carefully turn each wedge upside down on individual plate.