Upside Down Salsa Cornbread Bake
October 09, 2022
"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"
- 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
Preheat the over to 425°
Heat the oil in a 10 1/2-inch cast iron skillet over medium heat until hot.
Add the ground beef, onion, chili powder, salt and garlic salt
Brown beef mixture stirring frequently and breaking up any clumps of meat.
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.
Spoon the beef mixture over the rings.
Stir together the corn meal mix, cheese, sugar, salsa, milk, oil and egg in a medium bowl
Stir until well blended.
Spread the batter evenly over the beef mixture in the skillet.
Bake until golden brown, 35 minutes.
Place a serving plate over the skillet; carefully invert and remove the skillet.
Cut into wedges.
Tips & Variations
No special items needed.