Upside-Down Cowboy Cornbread

Prep 20 min
Total 55 min
Servings 8

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

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

slices thick-sliced bacon, chopped (4 oz)

large red bell pepper, sliced into 1/4-inch rings

pouches Betty Crocker™ cornbread & muffin mix

eggs

cup milk

can (4.5 oz) Old El Paso™ diced green chiles

cups shredded Cheddar cheese (8 oz)

bunch sliced green onions, greens and whites separated (about 1/2 cup whites and 1/2 cup greens)

Steps

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 150

% Daily Value

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;