We really like cornbread at our house, and we also like Pizza, this is a winner for us. having all the pizza taste and cornbread too. I think it's wonderful with Tomatoe soup . My hubby likes to dip his bread in just ketchup, and eat it that way. The recipe is from White Lily Recipes
NOTE: IF YOU ARE UNABLE TO FIND SELF RISING CORNMEAL - CHECK THE OUT SIDE OF THE BAG AND USE THE AMOUNT OF BAKING POWDER AND BAKING SODA IT CALLS FOR TO MIX IN THE CORNMEAL TO MAKE CORNBREAD, THATS THE ONLY DIFFERENCE IN SELF RISING AND PLAIN CORNMEA
shredded mozzarella cheese (6 oz. )
buttermilk or milk
pure vegetable oil ( such as crisco )
sliced pepperoni (4oz. )
diced green bell pepper
of your favorite marinara sauce for dipping, heated ( opt. )
Pre- Heat Oven to 425 - In a Large Bowl, Combine the Cornmeal, Italian Seasoning, and Garlic Powder, mixing togeather and then add the cheese, Then add the Milk, 2 TBSP. Oil,and Egg, Mix Untill well Blended. Set Aside - Chop 1/2 the pepperoni .
In a 10 Inch Cast Iron Skillet ( Or a heavy Skillet with an oven proof handel ) Heat 2 Tabsp. oil over Medium High Heat, ADD onions, Green Pepper,and the chopped pepperoni, stir and cook till hot, for 1 or 2 minutes, Then add to the Cornbread Batter in the Bowl, mix till blended togeather. Set Aside - Take the remaining Pepperoni and arrange in the bottom of the still hot empty skillet.
Pour the cornbread Batter Over the Pepperoni in the Skillet. - Bake for 22 to 25 Minutes tilla light Golden Brown on Top. Take skillet from Oven and let sit 2 or 3 minutes to cool - then take a knife and run all around the edges of the skillet to loosen the bread - Invert on a serving Plate, Cut into Wedges. Best Served Warm - Serve with Marinara sauce for dipping if desired.