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Hamburger Upside Down Corn Bread
2 tablespoons of butter or margarine
1 cup of finely chopped onion
1 1/2 pound of ground chuck
1 teaspoon of chili powder
1 teaspoon of salt
1/8 teaspoon of pepper
1/4 cup of sliced pitted ripe olives (optional)
10 1/2 ounces of can tomato soup
1 tablespoon of flour
One 12 ounce package of corn muffin mix
1 tablespoon of chopped parsley |
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Preheat oven to 400ºF. In hot butter in large skillet, sauté onion until golden about 5 minutes. Add beef, cook until browned, about 5 minutes. Combine flour on 1 tablespoon water, stir until smooth. Add to hamburger mixture, cook, stirring about 3 minutes, or until slightly thickened. Spread evenly over bottom of 9 x 9 x 1 3/4 inch pan. Meanwhile prepare corn muffin mix. Turn batter onto hot hamburger, spreading evenly. Bake 20 minutes. Invert corn bread and hamburger onto warm serving platter. Sprinkle with parsley. Makes 6 to 8 servings.
 
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