Upsidedown Salsa Cornbread
by Fran Pickens (via Lodge Manufacturing - makers of fine cast iron cookware and sponsor of the National Cornbread Festival)
1 pound ground chuck
1 teaspoon salt
½ teaspoon garlic salt
1 teaspoon chili powder
1 medium onion, chopped
1 medium bell pepper, cut in rings and seeded
2 cups Martha White Buttermilk Self-Rising Corn Meal Mix
1 tablespoon sugar
1 – 16 oz. jar thick and chunky (medium hot) salsa
1 ¼ cups milk
1 egg
1 cup shredded cheddar cheese
4 tablespoons vegetable oil
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In a deep 8-inch iron skillet with 1 tablespoon vegetable oil, cook ground chuck, onions and spices together, only until ground chuck is no longer red. Turn heat off. Move mixture to one side of skillet, and place half of pepper rings in bottom. Repeat this procedure for the other side. Spread ground chuck mixture evenly over pepper rings.
In mixing bowl, combine corn meal mix, sugar, cheese, salsa, milk, egg and 3 tablespoons vegetable oil. Mix well. Spread over mixture in skillet. Bake in preheated 425 degree oven, 40 minutes, or until done. Turn upside down on serving dish.
(I did the one in the picture with the addition of jalapeno rings, in a 12 inch skillet, with a can and a half of Rotel instead of salsa and more cheese. And it's damn good!)
