Buzz really doesn’t like ketchup, although it’s more of a mental objection than a question of taste. Initially, I’d filed this in the “things to make when I want to slightly torture him” folder.
Don’t question why I have a folder like that in my bookmarks. You’ve seen what this blog is like. Frankly, the reasons I don’t have a “things he’ll really like” folder is that such things are (a) pretty unusual, and (b) generally made immediately instead of stored away for future reference.
And as I suspected, when he first saw “bottle of catsup” in the ingredient list, he was pretty horrified.
HAMBURGER UPSIDE-DOWN BAKE
1 lb. hamburger
1/4 cup chopped onion
1 teaspoon salt
1/2 teaspoon chili powder (optional)
1 bottle DEL MONTE Catsup
1 can (12 oz.) DEL MONTE Brand Golden Whole Kernel Corn (Vacuum Packed)
1 package (approx. 8 oz.) corn muffin mix
In a 10-inch skillet with oven-proof or removable handle, combine first 4 ingredients with 1/2 cup of the catsup. (Be sure to use 10-inch skillet, or cornbread layer will be too thick.) Break meat apart with fork; fry till just brown. Push meat back around edge of skillet; spread undrained corn in center. Mix muffin batter as directed on package; pour evenly over meat and corn. Bake in hot oven (425°F.) 20 to 25 min. or till muffin layer is done. Remove from oven, let stand 5 min., and turn out upside down on warm serving plate. Heat rest of catsup and serve as a sauce. Serves 4 to 6.
The relief on his face was evident when he realized most of it was just going to be served “as a sauce” rather than incorporated into the corn somehow.