Recipe Database
Upside Down Salsa Cornbread
Upside Down Salsa Cornbread
1 lb. ground chuck
1 tsp. salt
1/2 tsp. garlic salt
1 tsp. chili powder
1 med. onion chopped
1 med. bell pepper cut in rings, seeded
2 c. Martha White Buttermilk self rising corn meal mix
1 Tbl. sugar
1 16oz. jar of chunky medium salsa
1 1/4 c. milk
1 c. shredded cheddar cheese
4 Tbl. veggie oil

In deep 8 inch skillet with 1 Tbl. oil, cook gr. chuck, onions, spices together, until the gr. chuck is no longer red. Turn heat off. Move mixture to one side of skillet and place half of the pepper rings in bottom. Repeat this procedure for the other side. Spread gr. chuck evenly over pepper rings. In mixing bowl, combine corn meal mix, sugar, cheese, salsa, milk, egg, and 3 Tbl. oil. Mix well. Spread over mixture in skillet. Bake in preheated oven 425 degree oven, 40 minutes or until done. Turn upside down on serving dish.

Recipes Done at Publix Cooking School by Chef Fred and the Charming Fatman on 5/11/2008