Happy new year! My New Year’s Eve was filled with friends, food, fizzy drinks and a Simpson’s marathon. We sure know how to party 😀 So what do you make for a low-key night in? A massive cheese plate, light sweets and… cornbread. Yep, my friend requested cornbread, which was the perfect opportunity to develop a new recipe! Because friends = guinea pigs, obviously.
I wanted a savory cornbread, but one that wouldn’t compete with the pulled pork everyone else was eating for dinner. And pizza is, as we all know, one of the best foods that exists. So I smashed the two together to form pizza cornbread!
The batter is based off my recipe for avocado cornbread. It’s whole wheat, packed with corn, and flavored with Italian seasoning and roasted garlic. Then I filled it with a layer of pizza sauce and freshly shredded cheese. This tasted amazing hot out of the oven, but also tastes great refrigerated the next day. Make it as a side dish for soup, or as a snack to enjoy all on its own. Dress it up with sautéed veggies or even salami (vegan or otherwise).
Pizza Cornbread, adapted from my Avocado Cornbread
Makes one 9″ cornbread, serves 8-10
- 1 C skim or non-dairy milk + 1 tsp lemon juice
- 1 C course ground cornmeal
- 1/2 C whole wheat flour
- 1/2 tbsp Italian seasoning
- 1/2 tsp granulated roasted garlic (roasted is preferred, but regular garlic powder works too)
- 1.5 tsp baking soda
- 1/2 tsp sea salt
- 1.25 C corn kernels (if using frozen, allow to thaw first)
- 1 egg
- 4 tbsp butter
- 2 tbsp honey
- 1/2 C prepared pizza sauce (I love Trader Joe’s jarred pizza sauce)
- 3 oz freshly shredded Parmesan or aged mozzarella cheese
Preheat oven to 375. Place 9″ oven-safe skillet or cake pan in the oven while it preheats.
In a large measuring cup or small bowl, combine milk and lemon juice; set aside and let curdle.
In a small bowl, melt together the butter and honey.
In a large bowl, mix together all the dry ingredients, including the corn.
Whisk the egg into the now-curdled milk and pour into the dry mixture. Add the melted butter-honey mixture and stir to combine.
Remove the hot pan from the oven and spray liberally with PAM. Pour about 2/3 of the batter into the pan and spread into an even layer.
Spoon on the pizza sauce, and spread, as you would on pizza crust, leaving the outer edges without sauce.
Cover the sauce with your freshly shredded cheese. Spoon the remaining batter on top and spread into a thin layer, to cover the cheese and sauce as best you can. It’s ok if some cheese and sauce peek through the top.
Bake at 375 for 25 minutes. Remove and let cool at least 15 minutes before slicing and serving. Make sure leftovers are completely cooled before wrapping in foil and storing in the fridge, up to 5 days.
Enjoy this recipe and other meatless deliciousness! Check out the Meatless Monday linkup on Confessions of a Mother Runner.