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
Cuisine: Snacks & Appetizers
Ingredients: 1 tablespoon crisco pure vegetable oil; 1 lb lean ground beef; ½ cup chopped onion; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon garlic salt; 1 medium bell pepper, cut into rings; 2 cups Martha White buttermilk, self-rising corn meal mix; 1 cup shredded cheddar cheese; 1 tablespoon sugar; 1 (16 ounce) jarchunky-style salsa; 1 ¼ cups milk; 3 tablespoons crisco pure vegetable oil; 1 large egg, beaten

Servings: persons

1 tablespoon crisco pure vegetable oil
1 lb lean ground beef
½ cup chopped onion
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon garlic salt
1 medium bell pepper, cut into rings
2 cups Martha White buttermilk, self-rising corn meal mix
1 cup shredded cheddar cheese
1 tablespoon sugar
1 (16 ounce) jarchunky-style salsa
1 ¼ cups milk
3 tablespoons crisco pure vegetable oil
1 large egg, beaten

1
HEAT oven to 425F Heat oil in 10 1/2-inch cast iron or ovenproof skillet over medium heat until hot.
2
Add ground beef, onion, chili powder, salt and garlic salt; cook until ground beef is thoroughly cooked, stirring frequently.
3
Remove beef mixture from skillet.
4
Place pepper rings in bottom of skillet.
5
Spoon beef mixture over rings.
6
COMBINE all cornbread mixture ingredients in medium bowl; stir until well combined.
7
Spread evenly over beef mixture in skillet.
8
BAKE 32 to 38 minutes or until golden brown.
9
Place serving plate over skillet; carefully invert and remove skillet.
10
Cut into wedges.
11
If desired, cornbread can be served from skillet; cut into wedges and carefully turn each wedge upside down onto individual plate.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 tablespoon crisco pure vegetable oil, 1 lb lean ground beef, ½ 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.

Upside-Down Salsa Cornbread

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