Venango County Recipe of the Day: Corn Bread Pizza Wedges

| July 24, 2019

Try this fantastic party appetizer for your summertime gatherings!

Corn Bread Pizza Wedges


1 pound ground beef
16 oz. can kidney beans, rinsed and drained
8 oz. can tomato sauce
4 teaspoons chili powder
4 oz. jar diced pimentos, drained
4 oz. can chopped green chilies, drained
1 cup shredded cheddar cheese
2 tablespoons cornmeal
2 tubes refrigerated cornbread twists
shredded lettuce, sliced tomatoes, and sour cream


~Preheat oven at 400°.

~In a large skillet, cook beef over medium heat until no longer pink. Drain. Add beans, tomato sauce, and chili powder. Simmer, uncovered, until liquid has evaporated. Remove from the heat. Cool. Stir in the pimentos, chilies, and cheese. Set aside.

~Sprinkle two greased 14″ pizza pans with cornmeal. Pat cornbread dough into a 14″ circle on each pan. With a sharp knife, cut a 7″ “X” in the center of the dough. Cut another 7″ “X” to form eight pie-shaped wedges in the center.

~Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible).

~Bake for 15 to 20 minutes. Fill center with lettuce, tomatoes, and sour cream.

~Makes 16 servings.

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Category: Appetizers, Local News, News, Recipes