"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Salsa Cornbread Recipe

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This recipe for Salsa Cornbread, by , is from Our Family Cookbook "Kitchen Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nita Shaw


1 Lb Ground Beef
Cup Chopped Onion
1 t Chili Powder
1 t Salt
t Garlic
1 Medium Green or Red Bell Pepper, Cut into Rings
2 Cups Corn meal Mix
1 Cup Shredded Cheddar Cheese
1 T Sugar
1 Jar Chunky Salsa
1 Cup Milk
1 Egg
3 T Oil

1. Cook Beef with onion, garlic, salt chili powder.
2. Place Peppers in bottom of baking skillet.
3. Combine Cornbread Mix.
4. Pour Meat over Pepper Rings.
5. Top with Cornbread mixture.
6. Bake 425 for 32 minutes. Invert onto plate, cut into wedges to serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes




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