Barbecue Cornbread Pizza Recipes

DEEP-DISH MEXICAN CORNBREAD PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix cornbread mix, milk, and eggs together in a bowl. Pour into a lightly greased, nonstick oven-proof skillet.
• Bake in the preheated oven until center is set, about 15 minutes.
• Meanwhile, cook and stir ground beef in a skillet until hot and crumbly, 5 to 7 minutes. Add onion, bell pepper, and garlic; saute until onion is translucent. Add 1 can of tomatoes, chili powder, cumin, oregano, and red pepper flakes. Stir in frozen corn.
• Mix refried beans and remaining can of tomatoes in a separate bowl. Spread over the baked cornbread. Top with the beef mixture and cover with Cheddar cheese.
• Return to the oven until cheese is melted, about 5 minutes.

TACO CORNBREAD PIZZA

Steps:

• Heat oven to 400ºF.
• Prepare corn muffin batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray.
• Bake 8 to 10 min. or until lightly browned. Meanwhile, cook meat with seasoning mix as directed on package.
• Sprinkle 1 cup cheese over crust; top with meat mixture and remaining cheese.
• Bake 4 to 5 min. or until cheese is melted.

BARBECUE CHICKEN CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

BARBECUE CHICKEN PAN PIZZA

Steps:

• Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).
• Gather your ingredients.
• Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.
• Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.
• Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.
• Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.
• Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half, wrap half the dough and freeze for later use.
• Preheat the oven to 525 to 550 degrees F.
• Line a baking sheet with fries and bake 15 to 20 minutes to very crispy.
• Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

MEXICAN CORNBREAD PIZZA

Steps:

• In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 8X8 or 9X9 pan. Bake at 400°F for 14-18 minutes or until a toothpick inserted near the center comes out clean.
• Meanwhile, in a large skillet, cook the turkey, onion, red pepper over medium heat until meat is no longer pink. Drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until the cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.

TACO SKILLET PIZZA WITH CORNBREAD CRUST

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean., Prepare cornbread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over cornbread to within 1-in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings.