Several weeks ago, maybe even a couple of months, I posted a recipe for chili with the cornbread baked right on top. I recently found the following similar but different recipe on the Lodge Cookware site and tried it this week-end while I was moving. It did me and the movers good:

**UPSIDE DOWN SALSA CORNBREAD
by Fran Pickens
Printer version of this recipe

1 pound ground chuck
1 teaspoon salt
½ teaspoon garlic salt
1 teaspoon chili powder
1 medium onion, chopped
1 medium bell pepper, cut in rings and seeded
2 cups Martha White Buttermilk Self-Rising Corn Meal Mix
1 tablespoon sugar
1 ­ 16 oz. jar thick and chunky (medium hot) salsa
1 1/4 cups milk
1 egg
1 cup shredded cheddar cheese
4 tablespoons vegetable oil

In a deep 8-inch iron skillet with 1 tablespoon vegetable oil, cook ground chuck, onions and spices together, only until ground chuck is no longer red. Turn heat off.

Move mixture to one side of skillet, and place half of pepper rings in bottom.    Repeat this procedure for the other side.
Spread ground chuck mixture evenly over pepper rings.

In mixing bowl, combine corn meal mix, sugar, cheese, salsa, milk, egg and 3 tablespoons vegetable oil.
Mix well. Spread over mixture in skillet.
Bake in preheated 425 degree oven, 40 minutes, or until done.
Turn upside down on serving dish.

**Original (untested) recipe
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I doubled the recipe and cooked mine in a 5-quart black iron Dutch Oven with the lid off, but any deep dish would do.

I recommend Pace salsa for this, but I recommend Pace for alot of things. I didn't serve it up-side down, I simply spooned it out in bowls with the cornbread on the top so you could grab it and dip it in,
as that's how I like it. I also used some fresh jalopeno rings with the bell pepper, but you know I can't leave a recipe alone..... I also baked it at 375 so the bread wouldn't be too black, thinking 450 a bit high. It took an hour, more or less.