Hamburger Upside down cornbread

Hamburger Upside down cornbread

Community Classics .
Edited on Aug 07, 2009

A great cornbread dish to complement any meal. For a large or small crowd of people. It is versatile in the different ingredients you can choose to add to it.


2 lbs ground beef (or ground sausage)
comino, garlic, salt (season to your taste)
2 cans salsa (or tomatoe sauce)
2 Tablespoons flour
8 oz. of Colby-Jack Cheese
3 packages of corn bread mix (or your own batter)
3 eggs (for corn bread mix)
1 cup milk (for corn bread mix)
Also extra garnishes if you desire:
1 bell pepper
1/4 cup onion
sour cream
fresh Jalapeno peppers
Chopped tomatoes
We use the salsa because it has the onions and peppers and tomatoes already in it.


Brown meat in large skillet, add spices and drain off extra grease. Add flour and mix up, add salsa and mix up, add cheese and mix up. Pour this meat mixture into a large ungreased pan and smooth out so the meat is touching on all sides of the pan. Now prepare your corn bread batter and pour over the meat mixture smoothing out to all sides also. Put into the oven and bake at 350 FOR ABOUT 20 - 30 MINUTES UNTIL CORNBREAD IS GOLDEN BROWN. Take out and set aside for 5 minutes, then go around the sides with a knife or spatula and get a platter that is just a little bigger than your cornbread pan and put it on the top of the cornbread pan and then flip it over onto the platter. Now add the remaining 4 oz. of Colby-Jack Cheese to the top of the meat mixture. You can also add any of the other garnishes if you desire too. Example: If you are going to take it to a Christmas party just add red and green peppers to decorate it. We also make a pan of "cornbread people" and a pan of crispy cast iron skillet corn bread and a big pot of pinto beans to go with this recipe. The corn bread people is just the extra batter poured into ginger bread pans and cooked for the grand kids and the cast iron skillet corn bread is good to slice with butter or to crumble up in your bowl of beans. Enjoy!

Not a NESTLÉ®-tested recipe.

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