Barbecue Cornbread Pizza Recipes

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BARBECUE CHICKEN CORNBREAD



Barbecue Chicken Cornbread image

Make cornbread the star, not the side dish, by baking chunks of juicy barbecue chicken right into it.

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 14

Nonstick cooking spray, for spraying the baking dish
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2 percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup chopped barbecued chicken
1/4 cup chopped fresh cilantro
1/2 cup chopped scallions

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
  • Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
  • Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

BARBECUE CORNBREAD PIZZA



Barbecue Cornbread Pizza image

Cornbread acts as the dough in this delicious pizza rendition. Top with lettuce, sour cream, diced tomatoes, etc.

Provided by Eric

Categories     Main Dish Recipes     Pizza Recipes     Chicken

Time 40m

Yield 8

Number Of Ingredients 9

cooking spray
1 (8.5 ounce) package cornbread mix (such as Jiffy®)
1 egg
⅓ cup milk
1 pound chicken breasts, cut into bite-sized pieces
⅓ cup water
½ (1 ounce) envelope taco seasoning mix
¼ cup barbecue sauce
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Combine cornbread mix, egg, and milk in a bowl. Stir until moistened. Pour into the prepared pan.
  • Bake in the preheated oven until just set, 6 to 8 minutes.
  • While cornbread is baking, cook and stir chicken in a nonstick skillet over medium-high heat until browned, 4 to 5 minutes. Stir in water and taco seasoning. Simmer for 2 minutes.
  • Remove cornbread from the oven and carefully spread barbecue sauce over the soft surface. Gently lay the chicken over the barbecue sauce. Sprinkle Cheddar cheese over the chicken.
  • Continue baking until melted and browned, about 15 minutes. Let sit for 5 minutes. Cut into individual pieces.

Nutrition Facts : Calories 248.9 calories, Carbohydrate 25.6 g, Cholesterol 64.3 mg, Fat 8.2 g, Fiber 2 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 636.3 mg, Sugar 2.9 g

BARBECUE CHICKEN PAN PIZZA



Barbecue Chicken Pan Pizza image

This cast-iron pizza is the perfect mix of salty, sweet, tangy and sharp. Crispy baked pizza dough is topped with barbecue chicken, mozzarella and cheddar cheese. A drizzle of honey with fresh cilantro and scallion finish off this cheesy chicken pizza.

Provided by Rachael Ray : Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 37

1 rotisserie chicken
EVOO or vegetable oil
1 red onion
3 to 4 cloves garlic
Salt and pepper
1/2 cup chicken stock
1 cup ketchup, Sir Kensington preferred brand
1/4 cup light brown sugar
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup Worcestershire sauce, Lea and Perrins preferred brand
1 tablespoon (scant palm full) smoked sweet paprika
1 tablespoon ground mustard
1 pound ball dough from market or your favorite pizza parlor or EZ Pizza Dough, recipe follows
AP flour, for dusting
About 1 tablespoon cornmeal
Pinch of crushed red pepper flakes
1 cup each shredded mozzarella cheese AND shredded yellow cheddar cheese
About 2 tablespoons acacia honey
2 tablespoon hot sauce, Frank's RedHot or chipotle Tabasco preferred brands
Cilantro leaves
Scallions, sliced
Sliced fresh jalapeno peppers
Garlic Bread Fries, for serving, recipe follows
1 cup warm water
1 package active dry yeast (look for pouches marked "For Pizza")
2 tablespoons EVOO, plus some for bowl to rest dough
1 tablespoon acacia honey
2 teaspoons kosher salt
3 cups AP flour
1 bag frozen steak fries, Ore-Ida preferred brand
3 tablespoons butter, melted
1/4 cup grated Parm
1 teaspoon granulated garlic
1 teaspoon dried parsley
1 teaspoon oregano
1/2 teaspoon ground pepperoncini or crushed red pepper flakes

Steps:

  • Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).
  • Gather your ingredients.
  • Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.
  • Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.
  • Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.
  • Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.
  • Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.
  • To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
  • Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
  • Cut dough in half, wrap half the dough and freeze for later use.
  • Preheat the oven to 525 to 550 degrees F.
  • Line a baking sheet with fries and bake 15 to 20 minutes to very crispy.
  • Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot.

WINTER CHILI CORNBREAD PIZZA



Winter Chili Cornbread Pizza image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 31

1 clove garlic, minced
1 poblano pepper, steamed, seeded and chopped
1 small head cauliflower, cut into small florets
2 cups chopped portobello mushrooms
1 tablespoon chili powder
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Large pinch crushed red pepper flakes
One 15-ounce can black beans
One 10-ounce can fire-roasted diced tomatoes and green chilies
One 10-ounce can fire-roasted diced tomatoes and green chilies
2 tablespoons BBQ sauce
Splash of hot sauce
Vegetable broth or water, as needed
1 tablespoon canola oil
1 cup stone-ground yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
3/4 cup grated sharp Cheddar
Sliced jalapenos, for serving
Sour cream, for serving
Fresh cilantro, for serving

Steps:

  • For the chili: Preheat the oven to 500 degrees F.
  • Toss together the garlic, poblano, cauliflower, mushrooms, salt, chili powder, olive oil, cinnamon, coriander, cumin and red pepper flakes on a rimmed sheet tray in a single layer. Roast the vegetables until browned and tender, 10 to 12 minutes.
  • Carefully transfer the vegetables to a large pot and stir in the beans, tomatoes, BBQ sauce and hot sauce. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium low and simmer until the desired thickness, about 20 minutes total. Add a bit of broth or water for a looser chili.
  • For the pizza: Reduce the oven to 425 degrees F. Grease a rimmed half-sheet tray with the canola oil.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in the eggs, buttermilk and melted butter until combined.
  • Pour the batter onto the prepared sheet tray. Transfer to the oven and bake until the top is light brown, 6 to 8 minutes. Remove the pizza from the oven and top with the chili and Cheddar, leaving a 1/2-inch border around the crust. Bake until the cornbread is done and the cheese is melted, about 10 more minutes.
  • Allow the pizza to cool slightly before slicing and serving. Top with jalapenos, sour cream and cilantro as desired.

TACO CORNBREAD PIZZA



Taco Cornbread Pizza image

Just four ingredients. Just 30 minutes. Yup. Our Taco Cornbread Pizza really is just that simple to make. Enjoy!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 4

1 pkg. (8.5 oz.) corn muffin mix
1 lb. lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

Steps:

  • Heat oven to 400ºF.
  • Prepare corn muffin batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray.
  • Bake 8 to 10 min. or until lightly browned. Meanwhile, cook meat with seasoning mix as directed on package.
  • Sprinkle 1 cup cheese over crust; top with meat mixture and remaining cheese.
  • Bake 4 to 5 min. or until cheese is melted.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 650 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 2 g, Protein 20 g

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

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.

EASY PIZZA ROLLS



Easy Pizza Rolls image

Somewhere between a pizza slice and a garlic knot, these pizza rolls make for a great appetizer! Make it your own by swapping in your favorite pizza toppings. Serve with warmed marinara or more pizza sauce for dipping!

Provided by LaDonna Langwell

Categories     Pizza

Time 25m

Yield 10

Number Of Ingredients 10

nonstick cooking spray
1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
1 cup pizza sauce or marinara sauce
6 large slices deli pepperoni
1 (8 ounce) package sliced mozzarella cheese
10 thin small slices pepperoni
¼ cup freshly grated Parmesan cheese
¼ cup olive oil
1 small bunch fresh parsley, stem removed and finely chopped
2 cloves garlic, minced or pressed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray two cake pans with nonstick cooking spray.
  • Roll out pizza dough on a lightly floured cutting board. Flatten out into a rectangle.
  • Brush surface of the pizza dough with as much pizza sauce as you like.
  • Cover dough with alternating slices of large pepperoni and mozzarella slices. Dot with small pepperoni slices.
  • Starting at the long side, roll up the dough carefully into a jelly roll, making sure the filling stays in and pinch closed along the side. Slice into 1/2-inch rounds and place them inside the cake pans flat. Tuck the ends around as necessary and sprinkle Parmesan cheese over each slice.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.
  • Stir together olive oil, parsley, and garlic in a shallow bowl. Brush warm pizza rolls with garlic oil.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 23.1 g, Cholesterol 20 mg, Fat 13 g, Fiber 1.3 g, Protein 11 g, SaturatedFat 4 g, Sodium 587.2 mg

CORNBREAD PIZZA WHEELS



Cornbread Pizza Wheels image

This hearty, colorful snack looks like you spent a lot of time, but it's simple to make. -Patrick Lucas, Cochran, Georgia

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 2 pizzas (8 servings each).

Number Of Ingredients 10

1 pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
4 teaspoons chili powder
1 jar (4 ounces) diced pimientos, drained
1 can (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese
2 tablespoons cornmeal
2 tubes (11-1/2 ounces each) refrigerated cornbread or plain twists
Shredded lettuce, sliced tomatoes and sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add beans, tomato sauce and chili powder. Simmer, uncovered, until liquid has evaporated. Remove from the heat; cool. Stir in the pimientos, chilies and cheese; set aside. , Sprinkle two greased 14-in. pizza pans with cornmeal. Pat cornbread dough into a 14-in. circle on each pan. With a sharp knife, cut a 7-in. "X" in the center of the dough. Cut another 7-in. "X" to form eight pie-shaped wedges in the center. , Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible). , Bake at 400° for 15-20 minutes or until golden brown. Serve with lettuce, tomatoes and sour cream.

Nutrition Facts : Calories 176 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 372mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

DEEP-DISH MEXICAN CORNBREAD PIZZA



Deep-Dish Mexican Cornbread Pizza image

Meat, beans, and cheese on top of skillet-baked cornbread. Easy and filling!

Provided by EbonAskavi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 15

2 (8.5 ounce) packages cornbread mix (such as Jiffy®)
1 ½ cups milk
2 large eggs
1 pound ground beef
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 (10 ounce) cans diced tomatoes with green chile peppers, divided
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon red pepper flakes
½ cup frozen corn
1 (14 ounce) can refried beans
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix cornbread mix, milk, and eggs together in a bowl. Pour into a lightly greased, nonstick oven-proof skillet.
  • Bake in the preheated oven until center is set, about 15 minutes.
  • Meanwhile, cook and stir ground beef in a skillet until hot and crumbly, 5 to 7 minutes. Add onion, bell pepper, and garlic; saute until onion is translucent. Add 1 can of tomatoes, chili powder, cumin, oregano, and red pepper flakes. Stir in frozen corn.
  • Mix refried beans and remaining can of tomatoes in a separate bowl. Spread over the baked cornbread. Top with the beef mixture and cover with Cheddar cheese.
  • Return to the oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 750.3 calories, Carbohydrate 82.8 g, Cholesterol 139.9 mg, Fat 32.6 g, Fiber 12.3 g, Protein 32.8 g, SaturatedFat 12.8 g, Sodium 1702.7 mg, Sugar 6.4 g

BBQ SLOPPY CHICKEN PAN PIZZA



BBQ Sloppy Chicken Pan Pizza image

Make and share this BBQ Sloppy Chicken Pan Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 22

2 (8 1/2 ounce) boxes corn muffin mix (Jiffy)
2 eggs
4 tablespoons unsalted butter, melted
1 1/2 cups milk
1 cup frozen corn
extra virgin olive oil
2 tablespoons extra virgin olive oil
1 lb ground chicken breast
3 garlic cloves, chopped
1 medium yellow onion, chopped
1 small red bell pepper, chopped
coarse salt
coarse black pepper
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 cup tomato sauce
3 tablespoons dark brown sugar
10 ounces shredded cheddar cheese
3 scallions, chopped
2 -3 tablespoons chopped fresh flat-leaf parsley or 2 -3 tablespoons cilantro

Steps:

  • Preheat oven to 400°.
  • In a big bowl, combine the corn muffin mix, eggs, melted butter, and milk; stir in the corn.
  • Drizzle some olive oil into a large nonstick skillet with an oven-safe handle and wipe it around the pan with a folded paper towel (wrap the handle in a double layer of foil if it has a plastic or rubber handle).
  • Pour in the batter; place the pan in the center of the preheated oven, and bake until the cornbread becomes light golden in color, 12-15 minutes.
  • Place a second skillet over med-high heat and add 2 tablespoons oil.
  • Add the chicken and break it up with a wooden spoon; once the chicken has crumbled and begins to brown, add in the garlic, onions, and bell peppers; season with salt and pepper, chili powder, cumin, and hot sauce.
  • Cook for 5 minutes, then add the Worcestershire sauce, tomato sauce, and brown sugar.
  • Stir to combine; decrease heat to low.
  • Simmer until the cornbread sets up and is ready to come out of the oven; adjust seasonings to taste.
  • Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with the cheese.
  • Put the pan back in the oven and cook for 5 minutes to set the toppings and melt the cheese. Top with scallions and chopped parsley or cilantro and serve from the skillet, cutting the pizza into 8 wedges.

Nutrition Facts : Calories 1015.9, Fat 41.3, SaturatedFat 15.3, Cholesterol 217.3, Sodium 1948.6, Carbohydrate 119.1, Fiber 11.6, Sugar 40.1, Protein 44.2

TACO PIZZA WITH CORNBREAD CRUST



Taco Pizza With Cornbread Crust image

My son and I started to "mess around" in the kitchen and we came up with this. (No more Taco Bell). Cook time includes browning of ground beef.

Provided by Chef shapeweaver

Categories     Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
2/3 cup water
1 (8 ounce) package shredded Mexican blend cheese (divided)
1 (4 ounce) can green chilies (drained)
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons oregano
1 (8 1/2 ounce) package corn muffin mix
cooking spray

Steps:

  • Mix corn muffin mix as directed on package.
  • Spread batter into a sprayed 12-inch pizza pan.
  • Bake at 400°F for 8 to 10 minutes or until lightly browned.
  • Brown meat and drain.
  • Add seasoning package, water, and chilies.
  • Simmer until water is absorbed.
  • Sprinkle one cup of cheese over crust.
  • Top with meat mixture.
  • Sprinkle with crushed red peppers and oregano.
  • Top with remaining cheese.
  • Bake until cheese is melted.
  • If desired you can also serve with lettuce, sour cream, and diced tomatoes.

Nutrition Facts : Calories 719.6, Fat 41.4, SaturatedFat 19.3, Cholesterol 137.8, Sodium 1388.4, Carbohydrate 47.4, Fiber 4.5, Sugar 16.4, Protein 38.1

BBQ BEEF-CORNBREAD PIE



BBQ Beef-Cornbread Pie image

Meet your family's new favorite meat pie-made with ground beef, cheddar and BBQ sauce and baked until the cornbread topping turns golden brown.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 7

1 Tbsp. oil
1 red pepper, chopped
1 onion, chopped
1 lb. ground beef
1 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Cheddar Cheese
1 pkg. (8-1/2 oz.) corn muffin mix

Steps:

  • Heat oven to 400°F.
  • Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 min. Add meat; mix well. Cook 10 min. or until browned, stirring occasionally; drain. Stir in barbecue sauce; simmer on medium-low heat 10 min., stirring occasionally.
  • Spoon into 9-inch pie plate; sprinkle with cheese. Prepare muffin batter as directed on package; spoon over cheese, completely covering cheese layer.
  • Bake 20 min. or until golden brown. Let stand 5 min. before serving.

Nutrition Facts : Calories 510, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1120 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 28 g, Protein 22 g

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From sprinklesandcrumbs.net


25+ MAY LONG WEEKEND RECIPES - A PRETTY LIFE IN THE SUBURBS
Get ready to celebrate the arrival of summer in the most delicious way possible with these 25+ May Long Weekend Recipes! Drinks, Salads, Burgers, Barbecue, Sandwiches and Desserts. Winter is finally behind us (officially anyway haha) and that means we get to once again look forward to backyard long weekend celebrations!
From aprettylifeinthesuburbs.com


BARBECUE CORNBREAD PIZZA | RECIPE IN 2021 | RECIPES, DELICIOUS …
Feb 25, 2021 - Cornbread acts as the dough in this delicious barbecue pizza recipe you can top with lettuce, sour cream, and diced tomatoes. Feb 25, 2021 - Cornbread acts as the dough in this delicious barbecue pizza recipe you can top with lettuce, sour cream, and diced tomatoes. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


BBQ BEEF CORNBREAD CASSEROLE - DINNER, THEN DESSERT
2020-08-10 Drain fat, add barbecue sauce and tomatoes and simmer for 5 minutes. Spread beef mixture in an oven and freezer safe casserole dish. Cool completely. Top with cheese and cornbread mixture. Wrap tightly with plastic wrap and cover with foil …
From dinnerthendessert.com


SMOKED BBQ CHICKEN CORNBREAD SKILLET PIZZA - RV COOKING MADE …
2019-06-20 Instructions. Preheat oven to 400 degrees F and grease a large cast iron skillet with canola oil. In a medium bowl, mix together corn muffin mix, sour cream, melted butter, egg, and …
From rvcookingmadesimple.com


BBQ CHICKEN CORNBREAD PIZZA | RECIPE | CHICKEN CORNBREAD, …
Sep 9, 2019 - A delicious homemade BBQ Chicken Cornbread Pizza recipe. So easy to make without the hassle of making your own dough thanks to the cornbread.
From pinterest.co.uk


CORNBREAD PIZZA - EAT AT HOME
2010-08-13 Mix the dry ingredients together for the cornbread. Stir in the egg and milk. Spray a 9×13 casserole dish with cooking spray. Spread the cornbread batter in the dish. Bake at 375 degrees for 5 minutes. Pull it out of the oven and spread with the sauce, sausage and cheese. Bake another 15-20 minutes or until the crust is done.
From eatathomecooks.com


BARBECUE CORNBREAD PIZZA RECIPE | COOKTHISMEAL.COM
The best Barbecue Cornbread Pizza! (248.9 kcal, 25.6 carbs) Ingredients: cooking spray · 1 (8.5 ounce) package cornbread mix (such as Jiffy®) · 1 egg · ⅓ cup milk · 1 pound chicken breasts, cut into bite-sized pieces · ⅓ cup water · ½ (1 ounce) envelope taco seasoning mix · ¼ cup barbecue sauce · ½ cup shredded Cheddar cheese
From cookthismeal.com


BBQ PORK AND CORNBREAD RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Bbq Pork And Cornbread Recipe are provided here for you to discover and enjoy ... Vegan Fruit Pizza Dessert Mung Bean Dessert Gluten Free Fig Dessert Desserts Made With Figs Pizzelle Desserts Recipes Best Dessert At Cheesecake Factory Dessert First Bakery Dessert First Eau Claire Desserts First Castro Valley Soup …
From recipeshappy.com


CORNBREAD "PIZZA" RECIPE
Get one of our Cornbread "pizza" recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Pizza Pork Medallions This pizza pork medallions recipe talks about how to make an astonishingly delicious dish with tremendous ease and speed. Bookmark. 45 min; 4 Yield; 98% Mushroom, Asparagus, and Burrata Pizza with Balsamic This mushroom, …
From crecipe.com


BBQ CORNBREAD RECIPES ALL YOU NEED IS FOOD
Meanwhile, in another large skillet over medium heat, cook onion until soft, 5 minutes. Add the chicken, 1 cup barbecue sauce, and lime juice and season with salt and pepper. Cook until warmed through. Poke holes all over cornbread with the bottom of a wooden spoon, then pour over remaining 1/3 cup barbecue sauce. Add chicken mixture and top ...
From stevehacks.com


BARBECUE CORNBREAD PIZZA - CHICKEN
1 (8.5 ounce) package cornbread mix (such as Jiffy®) 1 egg; ⅓ cup milk; 1 pound chicken breasts, cut into bite-sized pieces; ⅓ cup water; ½ (1 ounce) envelope taco seasoning mix; ¼ cup barbecue sauce; ½ cup shredded Cheddar cheese
From worldrecipes.org


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