Pepperoni Cornbread Wedges

Recipe and photography by Bev Davis.


Tap image to enlarge.

Posted February 13, 2017

A mouth watering twist on the classic pepperoni cheese pizza baked in a favorite cast iron pan provided by Lodge Manufacturing.

The inspiration for this recipe came to me in 2014 after brainstorming for creative ideas.  The baked wedges are moist inside with

a crispy crust.   Delicious dipped in warm pizza sauce.  Perfect for couples to enjoy on date night, Valentine's Day, or any special occasion.  Makes 12 wedges.  


4 teaspoons vegetable oil, divided

1-1/2 cups white self-rising cornmeal mix

1/4 cup white self-rising flour, sifted

2 tablespoons sugar (optional)

2 eggs, beaten

1/2 cup whole milk

2 tablespoons jalapenos, seeded/chopped (optional)

1/4 cup shredded cheddar cheese

1/4 cup shredded low-moisture mozzarella cheese

4 teaspoons dried oregano, divided

12 pepperoni pieces (or more if desired)

salted melted butter to brush tops

warm pizza sauce for dipping

Preheat oven to 400 degrees.  Place 1/2 teaspoon vegetable oil in each wedge of the wedge pan.   Place in oven to preheat until oil sizzles (but not smoking).    In large mixing bowl, combine cornmeal mix, flour, and sugar.  In separate bowl mix eggs and whole milk.  Add to dry mixture.  Stir together with a fork until well blended.  Add chopped jalapenos (if using), cheddar and mozzarella cheese.  Batter will be pourable.  Wear oven mitt and use a potholder to remove HOT wedge pan from HOT oven.  Add 2-1/2 tablespoons of batter to each wedge.  Sprinkle each batter-filled wedge with

1/2 teaspoon dried oregano.  Top with a pepperoni piece.  Carefully return to oven.  Bake 20-25 minutes or until golden brown and knife inserted in center comes out

clean.  Serve hot.  Brush with salted melted butter.  Or, dip in warm pizza sauce.

NOTE:  After baking first 8 wedges, there will be enough batter remaining to make

an additional four.  Add 2 tablespoons of water to empty spaces.  Bake as instructed.