adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Upside-Down Cowboy Cornbread
Upside-Down Cowboy Cornbread
0 Likes
Prep Time:
20 minutes
Total Time:
55 minutes
Elevate your cornbread with savory peppers, gooey cheese, and crispy bacon.
Ingredients:
  • 4 slices thick-sliced bacon, chopped (4 oz)
  • 1 large red bell pepper, sliced into 1/4-inch rings
  • 2 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 2 eggs
  • 1 cup milk
  • 1 can (4 oz) Old El Paso™ Chopped 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)
Instructions:
  • Preheat oven to 350°F. Cook bacon in a 10-inch cast-iron skillet over medium-low heat until crispy. Transfer bacon to a paper towel-lined plate using a slotted spoon. Keep 1 tablespoon of drippings in the skillet, discard the rest.
  • Lay the pepper rings in a single layer in the hot drippings in the skillet. Cook for 1 to 2 minutes until the peppers have softened. Remove the skillet from the heat and flip the peppers while keeping them in a single layer.
  • Combine the cornbread mix, eggs, and milk in a large bowl. Add in the bacon, chiles, cheese, and green onion whites.
  • Carefully drizzle the batter over the pepper rings and bake for 28 to 33 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  • Use a knife to gently loosen the edges of the cornbread. Allow the cornbread to rest and cool for 10 minutes.
  • Flip the skillet onto a plate, removing the skillet carefully. Cut the dish into 8 wedges and sprinkle with fresh green onion greens.

Similar Recipes