This BBQ Chicken Cornbread Pizza is to die for. If you are in the mood for some homemade pizza but don’t have any dough handy or not in the mood to make some, then this recipe is for you!
Instead of the typical pizza dough, this pizza uses cornbread as it’s base. That means that this pizza is super easy to make. A handful of ingredients and your pizza dough is ready to go!
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This cornbread has a nice sweet flavor to it thanks to the addition of frozen corn kernels. It’s so good you might want to eat it all by itself!
Now while cornbread may be a good source of several nutrients (Calcium, Iron, Magnesium), Unfortunately, prepared mixes like the ones used in this recipe may contain extra sodium, sugars and animal fats.
The beauty of this cornbread pizza dough recipe is that you can pretty much make any kind of pizza you want. My wife and I like BBQ Chicken Pizza so this one came naturally for us.
What type of cheese you use for this recipe is totally up to you. Just make sure it’s the type of cheese that melts nicely. Mozzarella, Cheddar, Mexican Blend, or whatever you have on hand should work nicely.
You also have many options when it comes to the chicken used in this recipe. I’ve used Ground Chicken several times with great success but if your local grocery store doesn’t carry it, you can use pre-shredded chicken or make a few breasts and shred your own.
Or in a pinch, you could also use Ground Turkey. I would also think that Ground Beef would pair nicely with the other ingredients but I have yet to try it yet.
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You will need the following ingredients to make this BBQ Chicken Cornbread Pizza recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Corn Muffin Mix – your favorite brand of mix or you can make your own
- Eggs – fresh large eggs as much as possible
- Unsalted Butter – you can use regular salted butter if you prefer
- Milk – I use 2% milk
- Frozen Corn
- Extra Virgin Olive Oil – use the best quality olive oil you can afford
- Ground Chicken
- Garlic Cloves – Use more to taste if desired
- Yellow Onion – sweet onion or white onions are good substitutes
- Red Bell Pepper
- Chili Powder – adds a warm, smoky, and mildly spicy flavor
- Ground Cumin – Brings a warm, earthy, and slightly nutty flavor to this recipe
- Hot Sauce – use your favorite brand hot sauce
- Worcestershire Sauce
- Tomato Sauce
- Dark Brown Sugar – you can also use light brown sugar
- Cheddar Cheese
- Green Onions – you can also use scallions if you want
- Fresh Cilantro – Also optional as I know many people can’t stand the taste of cilantro
- Salt & Pepper
How to Make BBQ Chicken Cornbread Pizza
Make the Dough
- Preheat oven to 375°F. Grease a jelly roll pan (baking sheet with tall sides) and set aside.
- In a large bowl, combine the 2 packages of corn muffin mix with the eggs, melted butter, and milk. Stir in the frozen corn.
- Pour the cornbread batter into the prepared baking dish. Bake until the cornbread becomes light golden in color, approximately 15 minutes.
Make the Pizza Topping
- Heat the olive oil in a skillet over medium-high heat. Add the chicken and stir. Once the chicken begins to brown, add the garlic, onions, and bell pepper. Add salt and pepper, chili powder, cumin, and hot sauce and stir to combine.
- Cook for 5 minutes, then add the Worcestershire, tomato sauce, and brown sugar. Stir to combine and reduce the heat to low.
Make the Pizza
- Remove the cornbread from the oven. Top with chicken mixture, then sprinkle with the shredded cheese.
- Put the pan back in the oven and cook for 5 minutes or until the cheese is nice and melted.
- Optionally top with green onions and/or cilantro.
BBQ Chicken Cornbread Pizza
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Ingredients
DOUGH INGREDIENTS
- 2 Boxes Corn Muffin Mix, 8oz each
- 2 Eggs
- 2 Tbsp Unsalted Butter, Melted
- 1 ½ Cups Milk
- 1 Cup Frozen Corn
TOPPING INGREDIENTS
- 2 Tbsp Extra Virgin Olive Oil
- 1 lb. Ground Chicken
- 3 Garlic Cloves, Minced
- ½ Cup Yellow Onion, Diced
- 1 Small Red Bell Pepper, Seeded & Diced
- 1 Tbsp Chili Powder
- 1 Tsp Ground Cumin
- 2 Tsp Hot Sauce
- 1 Tbsp Worcestershire Sauce
- 1 Cup Tomato Sauce
- 3 Tbsp Dark Brown Sugar
- 10 oz Cheddar Cheese, Shredded
- 3 Green Onions, Chopped (Optional)
- 3 Tbsp Fresh Cilantro, Chopped (Optional)
- Salt and Pepper, To Taste
Instructions
MAKE THE DOUGH
- Preheat oven to 375°F. Grease a jelly roll pan (baking sheet with tall sides) and set aside.
- In a large bowl, combine the 2 packages of corn muffin mix with the eggs, melted butter, and milk. Stir in the frozen corn.
- Pour the cornbread batter. Bake until the cornbread becomes light golden in color, approximately 15 minutes.
MAKE THE PIZZA TOPPING
- Heat the olive oil in a skillet over medium-high heat. Add the chicken and stir. Once the chicken begins to brown, add the garlic, onions, and bell pepper. Add salt and pepper, chili powder, cumin, and hot sauce and stir to combine.
- Cook for 5 minutes, then add the Worcestershire, tomato sauce, and brown sugar. Stir to combine and reduce the heat to low.
MAKE THE PIZZA
- Remove the cornbread from the oven. Top with chicken mixture, then sprinkle with the shredded cheese.
- Put the pan back in the oven and cook for 5 minutes or until the cheese is nice and melted.
- Optionally top with green onions and/or cilantro.
I love making pizza so when I saw this recipe I decided to give it a try. It was the best I had ever made. The cornbread crust made all the difference, combining with the chicken made all the difference.