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Upside-Down Cowboy Cornbread

Name: Upside-Down Cowboy Cornbread
Prep time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 4 slices thick-sliced bacon, chopped (4 oz); 1 large red bell pepper, sliced into 1/4-inch rings; 2 pouches Betty Crocker™ cornbread & muffin mix; 2 eggs; 1 cup milk; 1 can (4.5 oz) Old El Paso™ diced green chiles; 2 cups shredded Cheddar cheese (8 oz); 1 bunch sliced green onions, greens and whites separated (about 1/2 cup whites and 1/2 cup greens)

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Prep 20 min
Total 55 min
Servings 8

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Why settle for plain cornbread when you can make this beautiful, decadent version loaded with peppers, cheese and bacon?

By Betty Crocker Kitchens

Updated Sep 20, 2016

Ingredients

4 slices thick-sliced bacon, chopped (4 oz)
1 large red bell pepper, sliced into 1/4-inch rings
2 pouches Betty Crocker™ cornbread & muffin mix
2 eggs
1 cup milk
1 can (4.5 oz) Old El Paso™ diced green chiles
2 cups shredded Cheddar cheese (8 oz)
1 bunch sliced green onions, greens and whites separated (about 1/2 cup whites and 1/2 cup greens)

Steps

1

Heat oven to 350°F. In 10-inch cast-iron skillet, cook bacon over medium-low heat until just crispy. With slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off all but 1 tablespoon drippings; discard or reserve for another use.
2

Place pepper rings in single layer in drippings in skillet, and cook 1 to 2 minutes or until peppers soften. Remove skillet from heat. Turn peppers, keeping in single layer.
3

In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in reserved bacon, chiles, cheese and green onion whites.
4

Gently pour batter over pepper rings. Bake 28 to 33 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
5

Run knife around edge of cornbread. Let cornbread cool 10 minutes.
6

Place plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges. Top with green onion greens.

Tips from the Betty Crocker Kitchens

tip 1
Serve with all your favorite Mexican toppings, from sour cream and salsa to cilantro and pickled jalapeños.
tip 2
Want to spice things up? Substitute pepper Jack cheese for the Cheddar.

Nutrition

380 Calories, 17g Total Fat, 15g Protein, 41g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 380

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 8g; 38%

Trans Fat: 0g

Cholesterol: 85mg; 28%

Sodium: 690mg; 29%

Potassium: 230mg; 6%

Total Carbohydrate: 41g; 14%

Dietary Fiber: 0g; 0%

Sugars: 3g

Protein: 15g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 30%; 30%

Calcium: 25%; 25%

Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;