2 recipe tuesday

today is my last official day of summer. i know its still hot outside and summer isn't really over, but once classes start, it just isn't the same.

i am loving being able to cook this year while at school. yesterday i made cupcakes and homemade icing and it was just so fun! tonight for supper i am making one of my family's favorite recipes: upside-down salsa cornbread. i modified the recipe from the original i found and instead of the jiffy cornbread mix, i used my great-grandmother's cornbread recipe. no cornbread compares to her cornbread. phillip absolutely loves it when i make this upside-down salsa cornbread. i am tweaking it a bit since it is just me eating it tonight rather than a family of four, but i am going to post the recipe i use when making for more than one person.

upside-down salsa cornbread

prepared cornbread recipe (not cooked), below
1 tsp vegetable oil
1 lb extra lean ground beef (93/7)
1/2 cup chopped onion
1 tsp chili powder
1/2 tsp garlic salt
1 bell pepper, seeded and cut into rings
1 cup reduced fat cheddar cheese or cheese of choice
1 can diced jalepenos, drained
1 (16 oz) jar salsa (I use Pace Picante Salsa Medium)

1. Preheat oven to 425 degrees. 
2. Make the filling: heat oil in an 10.5 inch cast iron skillet over medium heat until hot. add ground beef, onion, chili powder and garlic salt. Cook until beef is no longer pink, stirring frequently and breaking up large clumps of meat. Remove the meat mixture from the skillet and drain any excess fat. Place meat in bowl. 
3. Stir cheese, diced jalepenos and salsa into cornbread batter.
4. Spread 1/2 of cornbread batter in the skillet.  
5. Place bell pepper rings in a single layer on top of the cornbread batter. Spoon beef mixture over the layer of batter and bell pepper rings. 
6. Spread remaining cornbread batter evenly on top of beef mixture.
7. Bake until golden-brown, about 35 minutes. 

(adapted from myrecipes.com)

granny's cornbread recipe

2 cups self-rising cornmeal

1 egg

1 1/4 cup buttermilk

1/2 cup vegetable oil

1. Preheat oven to 425 degrees. while the oven is warming up, place a crisco-greased cast iron skillet in the oven to heat up. 
2. Mix together ingredients.
3. Pour cornbread batter into heated cast-iron skillet, spread evenly.
4. Bake for 25-30 minutes, or until golden-brown. 

to change the recipe for just myself, i made the regular cornbread but made muffins instead. in two of the muffins, i stirred in diced jalepenos, a spoon of salsa, and some shredded mexican cheese then baked them. i then cooked the meat the same as the original recipe but added the bell peppers to the skillet. to serve, i crumbled the muffins some, then added the beef and pepper mixture and topped with more salsa. i call it the "single-lady upside down salsa cornbread." to accompany, i made guacamole and used sliced jicama as chips (jicama is the best dipper!). 

the original recipe is an easy meal and serves a family of four perfectly. black beans also go well with it if you are looking for another side dish or to serve more people. you can also top it with sour cream and more cheese if desired! hope you enjoy!

xoxo,

clp