Mexican Deep Dish Pizza Cornbread Crust
Indulge in a flavor-packed fusion with this Mexican Deep Dish Pizza Cornbread Crust—a creative twist on classic comfort food that brings together the hearty, savory elements of Mexican cuisine with the warm, buttery base of cornbread. This layered masterpiece features a golden cornbread crust baked to perfection, topped with seasoned ground beef infused with zesty taco spices, melted cheddar and Monterey Jack cheeses, and a medley of fresh toppings like vibrant diced tomatoes, green onions, and aromatic cilantro. Finished with a dollop of sour cream, this dish offers an irresistible combination of textures and flavors. Perfect for weeknight dinners or as a crowd-pleasing party centerpiece, this recipe is sure to become a family favorite. Whether you're craving a unique spin on pizza or a bold comfort food mash-up, this deep dish delight satisfies every bite.
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Recipe Information
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup milk
- 4 tablespoons unsalted butter (melted)
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 cup tomato sauce
- 1.5 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sliced black olives (optional)
- 1 cup diced tomatoes
- 0.5 cup sliced green onions
- 0.5 cup sour cream (for serving)
- 0.25 cup chopped fresh cilantro (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch deep-dish pie pan or cast-iron skillet and set aside.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk the eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Pour the cornbread batter into the prepared pan, spreading it evenly across the bottom and slightly up the sides to form a shallow crust. Bake in the preheated oven for 12–15 minutes, or until the crust is set but not completely cooked through. Remove and set aside.
While the cornbread crust bakes, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Stir in the taco seasoning and tomato sauce, mixing well to coat the beef. Cook for 2–3 more minutes, then remove from heat.
Spread the seasoned beef mixture evenly over the partially baked cornbread crust.
Sprinkle the cheddar cheese and Monterey Jack cheese evenly over the beef mixture.
Top with sliced black olives, if using, and return the dish to the oven. Bake for another 15–18 minutes, or until the cheese is melted and bubbly, and the cornbread is golden brown around the edges.
Remove from the oven and let cool for 5 minutes. Top with diced tomatoes, green onions, and fresh cilantro.
Slice and serve warm, with sour cream on the side for dipping or spreading. Enjoy!
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.8 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 475 mg | 37% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
