Taco-Stuffed Upside-Down Cornbread
Ingredients
- 1 pound ground beef plus 1 teaspoon Cajun seasoning
- 1 cup water (for beef mixture)
- 1 package taco seasoning
- 1 (4 oz) can green chilies
- 1 large plum tomato, cut into 7 round slices
- 2 (8.5 oz) packages cornbread mix
- 1 (15 oz) can creamed corn
- 1 cup water (for cornbread)
- 2 large eggs
- 2 cups shredded cheese
Step-by-Step Instructions
- Preheat oven to 425 degrees F. Heavily grease an 11-inch oven-proof, nonstick skillet.
- Brown ground beef over medium-high heat until no longer pink, about 8-10 minutes. Drain excess fat. Stir in 1 cup water and taco seasoning mix and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 to 6 minutes or until mixture is thickened. Set aside.
- Spread green chilies apart and slice each chili lengthwise in half. Place chilies rib side up in a starburst pattern on the bottom of prepared skillet. Place tomato slices in the circle between each chili tip. Place one tomato slice in center of pan.
- Combine cornbread mix, creamed corn, 1 cup water, and eggs in large bowl and stir until well combined. Spread half of batter evenly on top of chilies and tomatoes.
- Top cornbread layer with the seasoned ground beef mixture, spreading evenly. Sprinkle shredded cheese over beef. Spread remaining cornbread batter over cheese layer.
- Bake for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean and top is golden brown.
- Let rest for 2-3 minutes. Carefully invert skillet onto serving platter to reveal the starburst design. Garnish with Cajun salsa or sour cream if desired.
Common Problems and Solutions
Q: Why did my cornbread stick when I tried to flip it?
A: Make sure to heavily grease the skillet as the recipe states—don't skimp on this step. Using a nonstick skillet is also important. Let the cornbread rest for 2-3 minutes after baking before inverting, which allows it to firm up slightly and release more easily.
Q: Can I use a different pan if I don't have an 11-inch oven-proof skillet?
A: You can use a similar-sized round cake pan or casserole dish, but make sure it's oven-safe and has sides at least 2-3 inches high to hold all the layers. A cast iron skillet works beautifully for this recipe.
Q: My beef mixture was too watery. What happened?
A: Make sure to simmer the beef and taco seasoning mixture for the full 5-6 minutes to allow it to thicken properly. If it's still too thin, simmer a bit longer until it reaches a thick, paste-like consistency that won't make the cornbread soggy.
Tips and Techniques
When arranging the chilies and tomatoes on the bottom of the skillet, take your time to make the pattern look nice—this is what everyone will see when you flip it! The presentation is half the appeal of this dish. Also, use a large serving platter when inverting so you don’t lose any of the design.
Ingredient Substitutions
- ground beef: ground turkey or ground chicken
- taco seasoning packet: homemade taco seasoning (2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder)
- cornbread mix: homemade cornbread batter using basic cornbread recipe
- shredded cheese: Mexican blend, cheddar, Monterey Jack, or pepper jack
Equipment Needed
- 11-inch oven-proof nonstick skillet (or cast iron skillet)
- Large mixing bowl
- Wooden spoon
- Large serving platter (for inverting)
Historical Context
Upside-down cakes became popular in the American South in the early 1900s, with pineapple upside-down cake being the most famous. This savory version applies that same technique to a Tex-Mex inspired casserole, reflecting Louisiana’s love of blending culinary traditions from neighboring regions with their own twist.
