Me? A recipe? Hey... I love food.
So my sister bought my father a recipe book the Christmas before the most recent one. In it is a recipe for cornbread pizza. It is so outstanding that I will share it with you without fear of breaking the copyrights on it.
Pie ingredients:
2 boxes corn muffin mix (Jiffy is the easiest to find) 8.5 oz each
2 eggs
4TB unsalted butter, melted
1 1/2C milk
1C frozen corn kernels
Extra virgin olive oil for the pan
Topping:
2 TB EVOO
1 pound ground chicken or ground turkey
3 garlic cloves, crushed from their skins and chopped
1 med yellow onion, chopped
1 small red bell pepper, cored, seeded, and chopped
Coarse salt and coarse black pepper
1TB chili powder
1 1/2t ground cumin
2t hot sauce
1t Worcestershire sauce
1C tomato sauce
3TB dark brown sugar
1 sack (10 oz) shredded cheddar cheese
3 scallions, chopped
2-3TB chopped fresh flat leaf parsley or cilantro
Preheat oven to 400F
In a large bowl, combine the corn muffin mix with the eggs, melted butter, and milk. Stir in the corn. Drizzle some EVOO into a nonstick skillet with an oven safe handle and wipe it around the pan with a paper towel. Pour in the batter and place on the center rack of the oven. Bake until the cornbread becomes golden in color, 12-15 minutes.
Place a second skillet over medium-high heat and add the 2TB of EVOO. Add the chicken/turkey and break it up with a wooden spoon. Once the meat is browned, add onions, garlic, and bell pepper. Season with salt, pepper, chili powder, cumin and hot sauce. Cook for five minutes before adding the Worcestershire sauce, tomato sauce, and brown sugar. Stir to combine and reduce the heat to low. Simmer until the cornbread sets up and begins to brown. You should finish the topping before the 12-15 minutes that it took to bake the cornbread.
Remove the cornbread from the oven and cover it with the topping. Sprinkle cheese on top. Put the pan back in the hot oven and cook for 5 minutes longer to set the topping and melt the cheese. Top with the scallions and chopped parsley/cilantro. Serve from the skillet in wedges and enjoy.
I'm making this for my Michigan family tomorrow night, just without the onion and scallions (I'll get flailed alive if I add onions). I also recommend using the turkey, since my father (who introduced me to this meal) and my uncle (to whom I will be cooking this food) both have had serious heart attacks in the past year. Ground turkey (usually) has less salt, as well as eliminating much of the salt added from the spices. Other meat can be added. I consider it to be like a pizza... go crazy with it. The only bad pizza is a boring pizza.
Pie ingredients:
2 boxes corn muffin mix (Jiffy is the easiest to find) 8.5 oz each
2 eggs
4TB unsalted butter, melted
1 1/2C milk
1C frozen corn kernels
Extra virgin olive oil for the pan
Topping:
2 TB EVOO
1 pound ground chicken or ground turkey
3 garlic cloves, crushed from their skins and chopped
1 med yellow onion, chopped
1 small red bell pepper, cored, seeded, and chopped
Coarse salt and coarse black pepper
1TB chili powder
1 1/2t ground cumin
2t hot sauce
1t Worcestershire sauce
1C tomato sauce
3TB dark brown sugar
1 sack (10 oz) shredded cheddar cheese
3 scallions, chopped
2-3TB chopped fresh flat leaf parsley or cilantro
Preheat oven to 400F
In a large bowl, combine the corn muffin mix with the eggs, melted butter, and milk. Stir in the corn. Drizzle some EVOO into a nonstick skillet with an oven safe handle and wipe it around the pan with a paper towel. Pour in the batter and place on the center rack of the oven. Bake until the cornbread becomes golden in color, 12-15 minutes.
Place a second skillet over medium-high heat and add the 2TB of EVOO. Add the chicken/turkey and break it up with a wooden spoon. Once the meat is browned, add onions, garlic, and bell pepper. Season with salt, pepper, chili powder, cumin and hot sauce. Cook for five minutes before adding the Worcestershire sauce, tomato sauce, and brown sugar. Stir to combine and reduce the heat to low. Simmer until the cornbread sets up and begins to brown. You should finish the topping before the 12-15 minutes that it took to bake the cornbread.
Remove the cornbread from the oven and cover it with the topping. Sprinkle cheese on top. Put the pan back in the hot oven and cook for 5 minutes longer to set the topping and melt the cheese. Top with the scallions and chopped parsley/cilantro. Serve from the skillet in wedges and enjoy.
I'm making this for my Michigan family tomorrow night, just without the onion and scallions (I'll get flailed alive if I add onions). I also recommend using the turkey, since my father (who introduced me to this meal) and my uncle (to whom I will be cooking this food) both have had serious heart attacks in the past year. Ground turkey (usually) has less salt, as well as eliminating much of the salt added from the spices. Other meat can be added. I consider it to be like a pizza... go crazy with it. The only bad pizza is a boring pizza.