Feast your taste buds on a tantalizing journey with Barbecue Cornbread Pizza, a delightful fusion of smoky barbecue flavors and the comforting warmth of cornbread. This culinary masterpiece combines the best of both worlds, offering a crispy cornbread crust topped with savory barbecue sauce, tender chicken, and a medley of your favorite pizza toppings. But that's not all; this recipe article also includes two additional pizza variations to satisfy every palate. The Veggie Delight and the Meat Lovers' Paradise pizzas offer an explosion of flavors and textures, ensuring that everyone finds their perfect slice of heaven. Get ready to embark on a flavor adventure with this comprehensive guide to Barbecue Cornbread Pizza and its irresistible variations.
Let's cook with our recipes!
TACO CORNBREAD PIZZA
Just four ingredients. Just 30 minutes. Yup. Our Taco Cornbread Pizza really is just that simple to make. Enjoy!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 650 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 2 g, Protein 20 g
BARBECUE CHICKEN PAN PIZZA
This cast-iron pizza is the perfect mix of salty, sweet, tangy and sharp. Crispy baked pizza dough is topped with barbecue chicken, mozzarella and cheddar cheese. A drizzle of honey with fresh cilantro and scallion finish off this cheesy chicken pizza.
Provided by Rachael Ray : Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 37
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.
TACO SKILLET PIZZA WITH CORNBREAD CRUST
Our family loves taco pizza, and I have made so many versions of it. This recipe is like a deep-dish skillet pizza. It's a hearty meal and can be served straight out of the pan. - Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 329 calories, Fat 14g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1052mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
WINTER CHILI CORNBREAD PIZZA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- For the chili: Preheat the oven to 500 degrees F.
- Toss together the garlic, poblano, cauliflower, mushrooms, salt, chili powder, olive oil, cinnamon, coriander, cumin and red pepper flakes on a rimmed sheet tray in a single layer. Roast the vegetables until browned and tender, 10 to 12 minutes.
- Carefully transfer the vegetables to a large pot and stir in the beans, tomatoes, BBQ sauce and hot sauce. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium low and simmer until the desired thickness, about 20 minutes total. Add a bit of broth or water for a looser chili.
- For the pizza: Reduce the oven to 425 degrees F. Grease a rimmed half-sheet tray with the canola oil.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in the eggs, buttermilk and melted butter until combined.
- Pour the batter onto the prepared sheet tray. Transfer to the oven and bake until the top is light brown, 6 to 8 minutes. Remove the pizza from the oven and top with the chili and Cheddar, leaving a 1/2-inch border around the crust. Bake until the cornbread is done and the cheese is melted, about 10 more minutes.
- Allow the pizza to cool slightly before slicing and serving. Top with jalapenos, sour cream and cilantro as desired.
BBQ CORNED BEEF AND CABBAGE
Steps:
- For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water.
- Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Keeping the temperature of the grill around 240 degrees. Add BBQ sauce at the end of cooking process. The BBQ sauce is optional, any will do.
- For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute the cabbage in the duck fat and balsamic vinegar. Season with salt and pepper.
- For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Cover and cook until they are fork tender, about 20 minutes.
- In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste. Serve over potatoes.
- Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin.
- Serve with any dark beer.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
CORNBREAD TACO PIZZA
Make and share this Cornbread Taco Pizza recipe from Food.com.
Provided by anme7039
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare corn muffin mix as directed on box.
- Spread batter into lightly greased 12 inch pizza pan.
- Bake at 400 degrees Fahrenheit for 8 to 10 minutes until slightly brown.
- In a skillet brown ground meat; drain and add seasoning.
- Put salsa then meat on baked cornbread.
- Top with cheese.
- Put back into oven until topping is bubbly and cheese is melted.
- Top with sour cream if you please.
DEEP-DISH MEXICAN CORNBREAD PIZZA
Meat, beans, and cheese on top of skillet-baked cornbread. Easy and filling!
Provided by EbonAskavi
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 750.3 calories, Carbohydrate 82.8 g, Cholesterol 139.9 mg, Fat 32.6 g, Fiber 12.3 g, Protein 32.8 g, SaturatedFat 12.8 g, Sodium 1702.7 mg, Sugar 6.4 g
MEXICAN CORNBREAD PIZZA
The combination of the sweet cornbread and spicy taco seasoning make this taste too good for words. It's healthy (using reduced fat ingredients and ground turkey) and easy to make.
Provided by kitchenwitch7
Categories Poultry
Time 45m
Yield 6 wedges, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 322.8, Fat 12.8, SaturatedFat 4, Cholesterol 87, Sodium 550.4, Carbohydrate 36.6, Fiber 4, Sugar 10, Protein 15.8
Tips:
- Use a variety of toppings to create a unique and flavorful pizza.
- Be sure to preheat your oven to the correct temperature before baking the pizza.
- Keep an eye on the pizza while it is baking to prevent it from burning.
- Let the pizza cool for a few minutes before slicing and serving.
Conclusion:
Barbecue cornbread pizza is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy cornbread crust, savory barbecue sauce, and melty cheese, this pizza is sure to be a hit with everyone who tries it. So next time you're looking for a quick and tasty meal, give this recipe a try.
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