Best Winter Chili Cornbread Pizza Recipes

MEXICAN CORNBREAD PIZZA

Mexican Cornbread Pizza image

The combination of the sweet cornbread and spicy taco seasoning make this taste too good for words. It's healthy (using reduced fat ingredients and ground turkey) and easy to make.

Provided by kitchenwitch7

Categories Poultry

Time 45m

Yield 6 wedges, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 (8 ounce) package cornbread-muffin mix
1/3 cup nonfat milk
1 egg, beaten
1 cup frozen corn, thawed
3/4 lb ground turkey
1 small onion, chopped
1 small sweet red pepper, chopped
1 (1 1/4 ounce) packet reduced-sodium taco seasoning mix
1/2 cup water
1 cup reduced-fat Mexican cheese blend
1 small tomatoes, chopped
1/4 cup sliced ripe olives
2 green onions, chopped
6 tablespoons reduced-fat sour cream

Steps:

In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 8X8 or 9X9 pan. Bake at 400°F for 14-18 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a large skillet, cook the turkey, onion, red pepper over medium heat until meat is no longer pink. Drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until the cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.

Nutrition Facts : Calories 322.8, Fat 12.8, SaturatedFat 4, Cholesterol 87, Sodium 550.4, Carbohydrate 36.6, Fiber 4, Sugar 10, Protein 15.8

MOZZARELLA CORNBREAD PIZZA

Mozzarella Cornbread Pizza image

My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a cornbread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham. -Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

3 cups shredded zucchini
1 teaspoon salt, divided
2 packages (8-1/2 ounces each) cornbread/muffin mix
3 large eggs, lightly beaten
1/4 teaspoon pepper
TOPPINGS:
1 jar (14 ounces) pizza sauce
3/4 cup chopped sweet red or green pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
4 green onions, chopped
1/3 cup coarsely chopped fresh basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
3 cups shredded part-skim mozzarella cheese

Steps:

Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes. , Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°., Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.

Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 912mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein.