Upside Down Salsa Cornbread Bake

6
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #39657

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"

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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