Upside-Down Salsa Cornbread

Serving size: 6 servings

Ingredients:

Cornbread Mixture:
2 cups Martha White® Buttermilk Self-Rising Corn Meal Mix
1 cup shredded Cheddar cheese
1 tablespoon sugar
1 jar (16 oz) chunky-style salsa
1-1/4 cups milk
3 tablespoons Crisco® Vegetable Oil
1 egg, beaten

Filling:
1 tablespoon Crisco® 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, cut into rings

Preparation Directions:

1. Heat oven to 425 degrees F. Heat oil in 10 1/2-inch cast iron or ovenproof skillet over medium heat until hot. Add ground beef, onion, chili powder, salt and garlic salt; cook until ground beef is thoroughly cooked, stirring frequently. Remove beef mixture from skillet. Place pepper rings in bottom of skillet. Spoon beef mixture over rings.

2. In medium bowl, combine all cornbread mixture ingredients; stir until well combined. Spread evenly over beef mixture in skillet.

3. Bake at 425 degrees F. for 32 to 38 minutes or until golden brown. Place serving plate over skillet; carefully invert and remove skillet. Cut into wedges. If desired, cornbread can be served from skillet; cut into wedges and carefully turn each wedge upside down onto individual plate.

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