This is my entry for the Krusteaz Blogger Bake-Off and is being submitted as part of that contest sponsored by Krusteaz for a chance to win prizes. I also received free products from Krusteaz as part of the contest.
When I was invited to participate in the Krusteaz Blogger Bake-Off, I was both thrilled and nervous. I was asked to create an original recipe using one of Krusteaz’s new Gluten Free baking mixes: Blueberry Muffin, Pancake, Double Chocolate Brownie, or Honey Cornbread. I knew right away that I wanted to do something with the cornbread because savory entrees fit squarely within my recipe development comfort zone. I’m simply not as experienced with or inspired by breakfast dishes or desserts. But what to make with the Gluten Free Honey Cornbread?
I tossed around ideas of mixing something into the cornbread for a savory muffin or bread, but that just wasn’t original enough — cornbread muffins have been done. Then I thought of stuffing turkey breasts with a savory cornbread combination or making some sort of entree skillet bake with the cornbread, but both didn’t allow the cornbread to be the star of the dish like I wanted it to be. And then I had an aha moment: Pizza!
One of my favorite cold weather meals is chili and cornbread, so I decided to use the Gluten Free Honey Cornbread mix as the backbone for this recipe, as the crust that holds the entire pizza together, and then deconstruct chili for the toppings. In other words, top the cornbread crust with all the pieces and flavors of chili that I love, but not top it with chili itself. The result was a delicious and unique spin on two classic dishes: pizza as well as chili and cornbread. Here’s what I did:
Regardless of whether I win a prize in this contest or not, I think I knocked this recipe out of the park. It’s original, absolutely delicous, and I will definitely be making this again. To try it yourself, use the Krusteaz Store Locator to find the Gluten Free Honey Cornbread mix in your area and grab the detailed recipe below!
- Serves: 8 servings
- Serving size: 1 wedge
- Calories: 436.2
- Fat: 18.2
- Saturated fat: 4.0
- Polyunsaturated fat: 3.7
- Monounsaturated fat: 7.4
- Carbohydrates: 49.5
- Sugar: 19.9
- Sodium: 956.8
- Fiber: 3.3
- Protein: 17.7
- Cholesterol: 55.8
- 1 box Krusteaz Gluten Free Honey Cornbread mix
- 1 cup skim milk
- ⅓ cup + 1 tsp canola oil (divided)
- 1 large egg, lightly beaten
- 8 oz. tomato sauce
- 1 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 clove garlic, finely minced
- ¼ tsp fine sea salt
- 1 cup shredded part-skim mozzarella cheese
- ½ pound raw lean ground white turkey, cooked and crumbled
- ¼ medium red onion, thinly sliced
- 2 roma (plum) tomatoes, diced
- 1 jalapeno, halved lengthwise and thinly sliced
- ½ cup shredded sharp cheddar cheese
- Preheat oven to 375
- Brush a 15" diameter pizza baking stone with the 1 tsp of canola oil.
- In a medium mixing bowl, combine the cornbread mix, remaining ⅓ cup canola oil, milk and egg until well combined.
- Use a rubber spatula to spread the cornbread mix evenly on the pizza stone. Spread to within ½" of the edge of the stone.
- Bake for 15 minutes until golden. Remove from oven and let cool for 10 minutes.
- In a small mixing bowl, stir together the tomato sauce, tomato paste, chili powder, cumin, coriander, paprika, garlic and salt. Spread the sauce over the top of the cornbread, all the way to the edge.
- Top the pizza with the remaining toppings in the following order: mozzarella cheese, ground turkey, red onion, tomatoes, jalapeno, and sharp cheddar cheese.
- Bake 15 minutes until the cheese is melted and bubbly.
- Let the pizza cool for 5 minutes before slicing into 8 wedges and serving.
Optional: top the pizza with light sour cream and diced avocado(not included in the nutritional information).