Skillet Cornbread Pizza

This is my take on a great recipe for skillet cornbread pizza from Martha White. Sure, it’s not really a pizza, but it has the flavors of one.

Course Main

Cuisine American

Keyword cornbread, pizza, skillet

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 486kcal

1 large egg
¾ cup milk
2 tablespoons vegetable oil
1 6 ounce cornbread Mix
½ tablespoon Creole seasoning optional
1 cup green bell pepper chopped
½ cup white onion chopped
1 clove garlic minced
6-8 ounces pepperoni chopped
1 cup Mozzarella cheese shredded
½ cup Parmesan cheese freshly grated
½ teaspoon dried oregano
¼ teaspoon ground black pepper
1 cup pizza sauce warmed (use an 8 ounce can of pre-made or use our Creole meatball sauce)

Preheat oven to 400 F.
Beat the egg in large bowl.
Add the milk, oil, cornbread mix, and Creole seasoning and stir until smooth, like a pancake batter.
Stir in the remaining ingredients except the sauce.
Pour mixture into a 8-9" cast iron skillet and spread out evenly with a spatula.
Bake 20-30 minutes or until the cornbread is done and is golden brown.
Serve with warm sauce for dipping or drizzle the sauce over top.