Upside-Down Salsa Cornbread

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4 tablespoons vegetable oil

1 pound lean ground beef

1/2 cup chopped onion

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon garlic salt

1 medium green or red bell pepper, seeded and cut into rings

2 cups Martha White Buttermilk Self-Rising Corn Meal Mix

1 cup (4 ounces) shredded Cheddar cheese

1 tablespoon sugar

1 (16-ounce) jar chunky-style salsa

1 1/4 cups milk

1 large egg, lightly beaten

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