• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 boxes jiffy corn muffin mix
  • 2 eggs
  • 4 tbsp butter, melted
  • 1 c milk
  • 1 c. creamed corn
  • 1 c. frozen corn kernels
  • Olive oil for the pan
  • Topping:
  • 1 lb ground chicken or turkey breast
  • 3 garlic cloves, minced
  • 1 med yellow onion, chopped
  • 1 small red pepper, chopped
  • 1 Tbsp chili powder
  • 1 ½ tsp ground cumin
  • 2 tsp hot sauce
  • 1 Tbsp worcestshire
  • 1 cup tomato sauce
  • 3 Tbsp brown sugar
  • 10 oz shredded cheddar cheese
  • 2 – 3 Tbsp chopped flat leaf parsley or cilantro


  • Oven 400 degrees.
  • Mix together corn muffin mixes, eggs, melted butter and milk. Stir in corn. Drizzle olive oil in pan and spread around with a paper towel. Bake for 12 to 15 minutes.
  • Brown ground turkey over med-high heat. Once chicken begins to brown, add garlic, onion, bell peppers and season with salt and pepper, chili, cumin and hot sauce. Cook for 5 mins. and add worcestshire, tomato sauce and brown sugar. Stir and reduce heat to low. Simmer for 5 minutes.
  • Cover cornbread crust with mixture and then sprinkle with cheese. Cook for 5 minutes. Sprinkle with cilantro and serve.


This is a Rachel Ray recipe. I modified by adding creamed corn and reducing the milk to make a moister crust. I add sliced olives some times. Delicious!

Categories: Pizza 

Author Credit: Rachel Ray

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