Ingredients
4
slices thick-sliced bacon, chopped (4 oz)
1
large red bell pepper, sliced into 1/4-inch rings
2
pouches Betty Crocker™ cornbread & muffin mix
2
eggs
1
cup milk
1
can (4.5 oz) Old El Paso™ diced 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)
Preparation
Heat oven to 350°F. In 10-inch cast-iron skillet, cook bacon over medium-low heat until just crispy. With slotted spoon, transfer bacon to paper towel-lined plate; set aside. Pour off all but 1 tablespoon drippings; discard or reserve for another use.
Place pepper rings in single layer in drippings in skillet, and cook 1 to 2 minutes or until peppers soften. Remove skillet from heat. Turn peppers, keeping in single layer.
In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in reserved bacon, chiles, cheese and green onion whites.
Gently pour batter over pepper rings. Bake 28 to 33 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
Run knife around edge of cornbread. Let cornbread cool 10 minutes.
Place plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges. Top with green onion greens.
