Cast Iron Beef, Bean and Jalapeño Cornbread

Cook time: 35 min. | Serves: 6

Ingredients

Filling:

• 1 lb. ground beef
• ½ cup onions, chopped
• 1 tbsp. vegetable oil
• 1 tsp. chili powder
• 1 tsp. salt
• 1 tsp. garlic salt
• 1 red bell pepper, seeded and cut into rings
• 1 jalapeño pepper, seeded and cut into rings

Topping:

• 2 cups Martha White Buttermilk Self Rising Corn Meal Mix
• 1 cup sharp cheddar cheese, shredded
• 1 tbsp. sugar
• 1 (16 oz.) jar Abby J’s Bean and Jalapeño Salsa (or any jar of chunky-style salsa)
• 1¼ cups milk
• 3 tbsp. vegetable oil
• 1 large egg, slightly beaten

Garnishes:

• sour cream
• cherry tomatoes
• cilantro
• fresh salsa

Instructions

1. Preheat oven to 425°F.
2. Make the filling: Heat the oil in a 10 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 and jalapeño 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, oil, and egg in a medium bowl; stir until well blended. Spread the batter evenly over the mixture in the skillet. Bake until golden brown, 35 to 40 minutes.
4. Place a serving plate over the skillet; carefully invert and remove from the skillet. Cut into wedges, add garnishes and serve.