Upside Down Salsa Cornbread Bake
"Fran Pickens of Hendersonville, Tennessee, took home first-place honors at the National Cornbread Cook-off in 2001 she used Marta white corn meal mix is like a tamale pie"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (386 g)
- Calories 509.5
- Total Fat - 33.3 g
- Saturated Fat - 11.6 g
- Cholesterol - 243.1 mg
- Sodium - 1331.6 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 1.9 g
- Sugars - 12.8 g
- Protein - 35.6 g
- Calcium - 380 mg
- Iron - 3.5 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the over to 425°
Step 2
Filling:
Step 3
Heat the oil in a 10 1/2-inch cast iron skillet over medium heat until hot.
Step 4
Add the ground beef, onion, chili powder, salt and garlic salt
Step 5
Brown beef mixture stirring frequently and breaking up any clumps of meat.
Step 6
Remove the beef mixture from the skillet to a bowl. Place the bell pepper rings in a single layer in the bottom of the skillet.
Step 7
Spoon the beef mixture over the rings.
Step 8
Topping:
Step 9
Stir together the corn meal mix, cheese, sugar, salsa, milk, oil and egg in a medium bowl
Step 10
Stir until well blended.
Step 11
Spread the batter evenly over the beef mixture in the skillet.
Step 12
Bake until golden brown, 35 minutes.
Step 13
Place a serving plate over the skillet; carefully invert and remove the skillet.
Step 14
Cut into wedges.
Tips
No special items needed.
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