Pizza Cornbread

Pizza meets cornbread for a quick bread that can be served as a snack, side, or main meal

Oh pizza, I love you so. Any way I can get pizza, I'll take it.

Pizza Soup, Pizza Stuffed Mushrooms, Pizza Chicken, Apples on Pizza, Pizza Casserole, Breakfast Pizza, Personal Pizza, and more

Holy cow, I like pizza more than I realized, so I guess I need to make something else pizza, right?

This pizza cornbread is an interesting take on two of my favorite things: pizza and cornbread. Plus, it's a quick bread, and that's what we're celebrating this month for the Recipe ReDux.

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Theme: Creative Quick Breads

The holiday baking season is upon us. And this month we're going way beyond grandma's banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!

Cornbread is a cinch to throw together and takes about 20-30 minutes to bake.

This pizza cornbread took a little longer than my regular cornbread does, but I think that's because there was extra goodies in there.

I used turkey pepperoni, mozzarella, and fresh basil plus lots of spices. It had pizza flavor and was incredibly filling thanks to the whole grains (cornmeal + white whole wheat flour).

You could serve this with a salad for a fun meal or just offer it as a snack.

In all honesty, I don't really know how to characterize this bread.

There are no veggies so I wouldn't call it dinner, but it's more substantial than a snack. It's not really a side either because it is pretty hefty, but I suppose it could be a side to something (I just haven't thought about what that something is yet...)

Who cares though because it's good and it's quick and that's all that matters 🙂

Pizza Cornbread

Pizza meets cornbread for a quick bread that can be served as a snack, side, or main meal

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Prep Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

Servings: 8

Author: Meme

Ingredients

• ▢ 1 cup white whole wheat flour
• ▢ 1 cup stone-ground cornmeal
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon dried parsley
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon red pepper flakes
• ▢ 1 cup plain Greek yogurt
• ▢ 1 large egg
• ▢ 1 tablespoon honey
• ▢ ½ cup tomato sauce no salt added
• ▢ ½ cup chopped pepperoni
• ▢ 3 tablespoon chopped fresh basil
• ▢ ½ cup shredded mozzarella
• ▢ 1 tablespoon butter

Instructions

• Preheat oven to 400*F. Put an 8 or 10 inch cast iron skillet in the oven to preheat.
• Whisk together flour, cornmeal, baking powder, parsley, salt, oregano, garlic powder, and red pepper flakes. Set aside.
• In another bowl, stir together yogurt, egg, honey, and tomato sauce. Pour wet mixture into dry mixture and stir until just combined {don't over mix}. Fold in pepperoni, basil, and mozzarella.
• Carefully take the skillet out of the oven, and add in butter. Let melt and swirl butter around pan so it's evenly distributed. Pour batter into skillet and bake in preheated oven for 25-28 minutes until done. Enjoy!

Notes

*The batter is really thick, and it won't do much spreading once it's in the skillet

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

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Meme

Don't forget to check out the other quick breads: