My Middle Name is Adventure, Part 2

Well, I gave it a shot. I made the chili-cornbread pizza.

And it was a complete…

I can’t even describe to you how delicious it was. The cornbread was sweet, moist, and evenly baked and the chili was hearty and flavorful. Probably not the healthiest the most delicious way to eat chili. Want the recipes? I don’t blame you.

First let me explain how I made it.

CORNBREAD:

While doing research on the all-knowing Interwebz, I found a few other people who have tried making a cornbread-chili pizza. One recipe that intrigued me was a cornbread dough (rather than a batter) with the chili baked on top, just like you would with pizza toppings. While that person’s CC Pizza looked good, I knew I wouldn’t be happy with a cornbread crust that was too dense. So I turned to mom’s Southern cornbread recipe:

• 1 1/4 C flour

• 3/4 C corn meal

• 2 tsp baking powder

• 1/2 C sugar

• 3/4 tsp salt

• 1 1/4 milk

• 1/4 C shortening

• 1 egg

Preheat the oven to 400. Mix the dry ingredients together. Cut in the shortening evenly so the dry mixture is evenly crumbly. Add the egg and milk. Mix, making sure that the egg is totally mixed in. To make the cornbread crust, spray a deep, 12” cast-iron frying pan with cooking spray and pour about *half* the batter in.

With the extra batter, you can make little cornbread muffins or something. If you're daring enough, you can cut the ingredients in half to make just the right amount. But I promise, if you make the whole amount, you won't have any left over.

CHILI:

While the cornbread is cooking, make your (thick) chili (or, if you like, make your chili beforehand). For my chili, I typically use the following:

• 1 lb ground beef

• 1 T oil

• 1 onion, chopped

• garlic to taste (I used organic pre-diced garlic)

• 3 or 4 cans of beans

• leftover corn, if I have some

• 32 oz. jar picante sauce (I like using the medium or hot, but kids seem to prefer the mild) If you want a chunkier "base," use chunky salsa

• cumin to taste

• chili powder to taste (usually about 3-5 T)

• 1/2 C beer or white wine, optional (really brings out the tomato flavor, but you have to simmer for a little while)

In a pot, heat oil and brown the onions and garlic. Add the ground beef. I usually cook mine down until there's no liquid left so I don't have to drain it. Add the picante sauce. Add the beans and any other extras you like (corn, etc.). Add spices and alcohol (optional) and let simmer until cornbread is finished.

THE PIZZA:

Let the cornbread cool for a short period of time and then use a knife to cut it like a pizza. Spoon/pour some chili over your cornbread crust, sprinkle with cheese and stick back in the over for a few more minutes to melt the cheese (or, if you lack the virtue of patience like I do, just sprinkle on some cheese and call it good).

Pull it out, and get your pizza server out.

Serve yourself up some freakin' delicious chili-cornbread pizza!