Upside-Down Salsa Cornbread Recipe

Name: Upside-Down Salsa Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 1 pound lean ground beef; 1/2 cup chopped onion; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon garlic salt; 1 medium green or red bell pepper, seeded and cut into rings; 2 cups Martha White Buttermilk Self-Rising Corn Meal Mix; 1 cup (4 ounces) shredded Cheddar cheese; 1 tablespoon sugar; 1 (16-ounce) jar chunky-style salsa; 1 1/4 cups milk; 1 large egg, lightly beaten

Servings: persons

4 tablespoons vegetable oil
1 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon garlic salt
1 medium green or red bell pepper, seeded and cut into rings
2 cups Martha White Buttermilk Self-Rising Corn Meal Mix
1 cup (4 ounces) shredded Cheddar cheese
1 tablespoon sugar
1 (16-ounce) jar chunky-style salsa
1 1/4 cups milk
1 large egg, lightly beaten

1
Preheat the oven to 425u00b0.
2
Make the filling: Heat 1 tablespoon 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; cook until the beef is no longer pink, 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.
3
Make the topping: Stir together the corn meal mix, cheese, sugar, salsa, milk, 3 tablespoons 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, 32 to 38 minutes.
4
Place a serving plate over the skillet; carefully invert and remove the skillet. Cut into wedges. If desired, this can be served from the skillet: Cut into wedges and carefully turn each wedge upside down onto a serving plate.

1464

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 1 pound lean ground beef, 1/2 cup chopped onion, 1 teaspoon chili powder, and more.

Yes, Upside-Down Salsa Cornbread falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Upside-Down Salsa Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions