Cornbread Pizza Wheels Recipes

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BARBECUE CORNBREAD PIZZA



Barbecue Cornbread Pizza image

Cornbread acts as the dough in this delicious pizza rendition. Top with lettuce, sour cream, diced tomatoes, etc.

Provided by Eric

Categories     Main Dish Recipes     Pizza Recipes     Chicken

Time 40m

Yield 8

Number Of Ingredients 9

cooking spray
1 (8.5 ounce) package cornbread mix (such as Jiffy®)
1 egg
⅓ cup milk
1 pound chicken breasts, cut into bite-sized pieces
⅓ cup water
½ (1 ounce) envelope taco seasoning mix
¼ cup barbecue sauce
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Combine cornbread mix, egg, and milk in a bowl. Stir until moistened. Pour into the prepared pan.
  • Bake in the preheated oven until just set, 6 to 8 minutes.
  • While cornbread is baking, cook and stir chicken in a nonstick skillet over medium-high heat until browned, 4 to 5 minutes. Stir in water and taco seasoning. Simmer for 2 minutes.
  • Remove cornbread from the oven and carefully spread barbecue sauce over the soft surface. Gently lay the chicken over the barbecue sauce. Sprinkle Cheddar cheese over the chicken.
  • Continue baking until melted and browned, about 15 minutes. Let sit for 5 minutes. Cut into individual pieces.

Nutrition Facts : Calories 248.9 calories, Carbohydrate 25.6 g, Cholesterol 64.3 mg, Fat 8.2 g, Fiber 2 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 636.3 mg, Sugar 2.9 g

CORNBREAD PIZZA WHEELS



Cornbread Pizza Wheels image

This hearty, colorful snack looks like you spent a lot of time, but it's simple to make. -Patrick Lucas, Cochran, Georgia

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 2 pizzas (8 servings each).

Number Of Ingredients 10

1 pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
4 teaspoons chili powder
1 jar (4 ounces) diced pimientos, drained
1 can (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese
2 tablespoons cornmeal
2 tubes (11-1/2 ounces each) refrigerated cornbread or plain twists
Shredded lettuce, sliced tomatoes and sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add beans, tomato sauce and chili powder. Simmer, uncovered, until liquid has evaporated. Remove from the heat; cool. Stir in the pimientos, chilies and cheese; set aside. , Sprinkle two greased 14-in. pizza pans with cornmeal. Pat cornbread dough into a 14-in. circle on each pan. With a sharp knife, cut a 7-in. "X" in the center of the dough. Cut another 7-in. "X" to form eight pie-shaped wedges in the center. , Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible). , Bake at 400° for 15-20 minutes or until golden brown. Serve with lettuce, tomatoes and sour cream.

Nutrition Facts : Calories 176 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 372mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

WINTER CHILI CORNBREAD PIZZA



Winter Chili Cornbread Pizza image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 31

1 clove garlic, minced
1 poblano pepper, steamed, seeded and chopped
1 small head cauliflower, cut into small florets
2 cups chopped portobello mushrooms
1 tablespoon chili powder
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Large pinch crushed red pepper flakes
One 15-ounce can black beans
One 10-ounce can fire-roasted diced tomatoes and green chilies
One 10-ounce can fire-roasted diced tomatoes and green chilies
2 tablespoons BBQ sauce
Splash of hot sauce
Vegetable broth or water, as needed
1 tablespoon canola oil
1 cup stone-ground yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
3/4 cup grated sharp Cheddar
Sliced jalapenos, for serving
Sour cream, for serving
Fresh cilantro, for serving

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.

CORNBREAD PIZZA WHEELS



Cornbread Pizza Wheels image

This hearty, colorful snack looks like you spent a lot of time, but it's simple to make. -Patrick Lucas, Cochran, Georgia

Provided by @MakeItYours

Number Of Ingredients 10

1 pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
4 teaspoons chili powder
1 jar (4 ounces) diced pimientos, drained
1 can (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese
2 tablespoons cornmeal
2 tubes (11-1/2 ounces each) refrigerated cornbread twists
Shredded lettuce, sliced tomatoes and sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add beans, tomato sauce and chili powder. Simmer, uncovered, until liquid has evaporated. Remove from the heat; cool. Stir in the pimientos, chilies and cheese; set aside., Sprinkle two greased 14-in. pizza pans with cornmeal. Pat cornbread dough into a 14-in. circle on each pan. With a sharp knife, cut a 7-in. "X" in the center of the dough. Cut another 7-in. "X" to form eight pie-shaped wedges in the center., Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible)., Bake at 400° for 15-20 minutes or until golden brown. Serve with lettuce, tomatoes and sour cream.

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