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. It's the result of several kitchen experiments to perfect an idea that came to me in 2014 after a creative brainstorming session. Regular cornbread is famously good. However, my goal is to make delicious variations. This is one of them. I made this recipe with whole milk instead of buttermilk because it pairs well with cheddar cheese, mozzarella cheese, and pepperoni. The baked wedges are moist inside with a crispy crust. Brush with melted salted butter or dip in warm pizza sauce. Perfect size 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.
After baking first 8 wedges, there will be enough batter remaining to make 4 more. Add 2 tablespoons of water to
empty spaces. Bake as instructed.
Variation: Top each batter-filled wedge with a thin/small slice of black rind (sharp) hoop cheese before pepperoni piece.
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