Upside-Down Salsa Cornbread

Ingredients

• 1 teaspoon chili powder 
• 2 cups martha buttermilk self-rising corn meal mix white
• 1 large eggs lightly beaten
• 0.5 teaspoon garlic salt 
• 1 pound ground beef lean
• 1.3 cups milk 
• 0.5 cup onion chopped
• 1 medium bell pepper green red seeded cut into rings
• 16 ounce salsa chunky-style
• 1 teaspoon salt 
• 4 ounces cheddar cheese shredded
• 1 tablespoon sugar 
• 4 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat the oven to 42
2. Heat 1 tablespoon oil in a 10 1/2-inch cast iron skillet over medium heat until hot.
3. 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.
4. Remove the beef mixture from the skillet to a bowl.
5. Place the bell pepper rings in a single layer in the bottom of the skillet. Spoon the beef mixture over the rings.
6. 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.
7. Spread the batter evenly over the beef mixture in the skillet.
8. Bake until golden brown, 32 to 38 minutes.
9. Place a serving plate over the skillet; carefully invert and remove the skillet.
10. Cut into wedges and carefully turn each wedge upside down onto a serving plate.