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.
Servings 4
Calories 486kcal
Equipment
Ingredients
- 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)
Instructions
- 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.
Notes
Leftovers can be refrigerated and reheated in the oven.
Nutrition
Calories: 486kcal | Carbohydrates: 11g | Protein: 25g | Fat: 38g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1487mg | Potassium: 547mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1097IU | Vitamin C: 37mg | Calcium: 381mg | Iron: 2mg