Cornbread skillet pizza.
It’s been a food dream of mine for a while. Mostly because I love cornbread and I love pizza even more. Secondly because why not?
It may sound strange but I can assure you it is anything but that. That or we can just chalk it up to the long months of summer, hot sun and the never-ending girl fights that seem to become more prevalent right now.
Did I mention I starting to understand why parents look forward to school starting again? I mean that in the best possible way. I love them and seriously enjoy our time together but man there becomes this time where they need a little bit of separation and more things to do.
Sigh. We’re already becoming the boring parents.
{Dying inside over here}
So maybe this idea was born out of hope that there is something so great to take your mind off of life.
Now just to clarify, this isn’t your typical fluffy light cornbread you may be thinking. It’s cornbread flavor but in a thicker, more dense crust perfect for topping with all of your pizza favs. The bottom line, the crust holds the toppings and that’s all we need it to do. That and taste good, am I right?
Now, wait a minute. You’re probably wondering why corn and isn’t corn bad for you?
Here’s the deal, corn in the {organic} whole form actually does have nutritional value. I have an entire post dedicated to corn here. But that talks mostly about the whole form of corn, not the ground version. The ground version is no longer considered a vegetable but rather a grain.
My two-cents is don’t abuse it but on occasion I still believe that the corn grain can be used as a good addition or substitution to other grains that really do lack in nutritional value. So when the urge for pizza calls, I’d definitely suggest trying this out. It’s thick, moist, filling and so delicious.
Don’t be afraid to mix up the toppings. I’ll be sure to share some additional combinations I have in my head. Think BBQ shredded chicken pizza, breakfast pizza or veggie pizza. Oh the possibilities that keep my food dreams alive.
Enjoy!
- 2 cups corn masa (or flour)- masa is preferred
- 2 cups warm water
- 2 Tbsp coconut sugar
- ½ tsp salt
- ¾ cup fresh corn kernels (about 2 ears)
- 1 cup marinara sauce
- 1 cup Colby jack cheese, shredded
- 1 green pepper, sliced
- ¼ red onion, sliced
- 5 whole button mushrooms, sliced
- 2 sliced tomatoes, sliced
- 2 tbsp fresh basil, chopped
- ½ cup fresh corn kernels
- Preheat oven to 450 degrees.
- Oil a large cast iron skillet with olive oil.
- In a medium bowl add corn flour, salt and coconut sugar, mix well.
- Add in warm water slowly, kneading in between to fully incorporate.
- Mix in fresh corn kernels.
- Add in additional water if needed to keep moist and slightly sticky.
- Let sit for 5 minutes to fully moisten flour.
- Press dough into the bottom of a cast iron skillet and slightly press up on the sides to form crust.
- Indent dough half way with finger tips to create small wells in the dough.
- Place in oven and lower the temperature to 425.
- Bake for 15-20 minutes. Remove and add toppings.
- Top with marinara, cheese and then all the veggies and meat you choose.
- Place back in the oven and bake for an additional 20-25 minutes.
- Remove, let sit five minutes and enjoy!