Okay folks. It’s been a while but I wanted to share with you a culinary idea my brother dreamed up.
He called me on the phone yesterday in a flurry of excitement and told me he had this great idea for a pizza, but not just any pizza. No. This pizza would be an entirely different animal; no run-of-the-mill toppings like pepperoni, sausage, or even pizza sauce. This pizza would be savory and comforting. This pizza would be a—wait for it—cornbread chili pizza.
“A cornbread chili pizza?” I asked, making sure I heard him right.
“Yeah,” he said. “You know: corn bread for the crust and chili for the toppings. And cheese on top.”
I mulled it over for a few minutes and decided it could work. The cornbread would have to be thin enough to eat, but dense enough to hold the chili and stay rigid so you could eat it. The top crust would have to be “sealed” enough to prevent too much chili juice from soaking in and causing it to fall apart. The chili would have to be relatively thick, too.
So, this Saturday, June 7, I’m going to give it a try. I’ll use my mom’s uber-delicious Southern corn bread recipe and my own chili recipe (which just so happens to be quite thick).
Be sure to come back for the recipes used, photos, and a recap of the experiment on Sunday, June 8.
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