Thank you Amy’s Kitchen for sponsoring this post! And thank you for supporting the brands that support She Likes Food!
Sometimes I get these ideas in my head that just won’t leave. Every once in a while the recipe turns out to be a disaster, but fortunately most of the time it is even more delicious than I had imaged. This is one of those cases! I had been thinking about a chili cornbread pizza concept for a while but I didn’t want to have a gigantic ingredient list just to make a small amount of chili to put on top of the pizza. When Amy’s Kitchen approached me about working with them I immediately knew what I would use their chili for!
There’s so many things I love about Amy’s (delicious food, easy to prepare, all vegetarian) but one thing that is high on my list is that all ingredients are organic. I have to admit that I don’t always buy organic food in my everyday life, but I’m trying to buy it more and more these days and really love the fact that Amy’s makes eating organic so easy.
Their food also tastes amazing, and one of my favorites is their chili. The can of chili is the perfect amount to top this cornbread pizza with and is so much easier than putting in all the work to make a small amount of chili from scratch. Chili and cornbread is one of my favorite meals. It’s a huge comfort food for me, but I definitely don’t just limit my chili and cornbread intake to the winter months. It can and should be enjoyed all year long! I did top my chili cornbread pizza with a few fresh veggies to spring it up a little bit, but you can top it with whatever you like.
I hope everyone is enjoying some beautiful spring weather and that you all had a wonderful Easter!Print
- 1 (15 ounce) can Amy’s Kitchen Chili
- 1 cup shredded cheese, or more if you prefer
- Optional toppings: sliced radishes, green onion, jalapeno, cilantro, Greek yogurt, salsa
- 1/2 cup unsweetened almond milk, or regular milk
- 1 1/2 teaspoons apple cider vinegar
- 1/2 cup finely ground cornmeal, certified gluten free if necessary
- 1/2 cup gluten free flour, or regular flour
- 2 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, or egg replacer
- 2 tablespoons vegetable oil
- 1/2 cup corn kernels
- Pre-heat the oven to 350 degrees Fahrenheit. Add the milk and apple cider vinegar to a small bowl and let sit. Combine the cornmeal, flour, baking powder, baking soda, sugar and salt in a large bowl and mix.
- Add the egg, milk and oil to the dry mixture and stir until everything is combined. Next, stir in the corn kernels.
- Line a 15 inch pizza pan with parchment paper and pour cornbread batter on. Batter will spread out on it’s own quite a bit but you can also use a spoon to make sure it’s in a round shape. Batter probably won’t go all the way to the sides of the pizza pan, but that is ok. Bake cornbread in the oven for about 15 minutes, or until cooked through. Raise oven temperature to 400 degrees Fahrenheit once you remove the cornbread.
- Open the can of chili and drain most of the extra liquid off the top, either using a thin strainer or the lid from the can. Evenly spread the chili out over the cornbread and top with grated cheese. Place the cornbread back into the oven and bake until cheese is melted, 5-10 minutes.
- Garnish with desired garnishes and slice. The cornbread is much more crumbly than an actual pizza crust so it is easiest to enjoy with a fork.
Cornbread recipe is dairy free and can easily be adapted to be vegan. If making this recipe vegan, just use an egg replacer in the cornbread and top with non-dairy cheese or omit the cheese all together.
Cornbread recipe adapted from, Cooking for Isaiah by Silvana Nardone