A while back I was telling my fiancé that I was bored with some of the pizzas I had created and wanted to come up with something new. He suggested the genius idea of a cornbread crust chili pizza and ever since then I’ve been plotting to make it! This hearty creation combines all of my favorite cold weather foods; pizza, cornbread, and chili! The best part is that the crust only takes 20 minutes, so you don’t have to wait 2 hours for dough to rise like regular pizza crusts! Make one for your next potluck, game day party, or just because you want to!
1 ½ cups cornmeal
¾ cup flour
1 Tbs + ½ tsp baking powder
½ tsp salt
1 egg, lightly beaten
¾ cup milk
2 cups of thick chili, cooked (if it’s too watery you might wind up with a soggy mess! Try my Hearty Jalapeño Chili recipe!)
Shredded cheese, cheddar or pepper jack
If you haven’t made your chili yet, start on that first. You want to make sure the chili is at least warm before adding it to the cornbread crust. I like to make mine the night before and then heat it on low while I’m prepping the crust.
Preheat oven to 375 degrees F (190 degrees C) and butter a 9” x 13” baking dish.
(1.) Whisk together cornmeal, flour, baking powder and salt. (2. & 3.) Slowly stir in egg and milk until completely mixed. (4.) Spread evenly into the prepared baking dish and place in the oven to bake for 5-7 minutes.
(5.) Remove from the oven and press the cornbread down using the back of a spoon, (6.) leaving about an inch around the edges to create a crust. (7.) Use a slotted spoon to spoon chili into crust. (8.) Top with shredded cheese and place in the oven to bake for another 15-20 minutes or until cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Slice it up and serve!