Monday, September 15, 2008

Post-Grad Gourmet: Pizza in a Jiffy

This is adapted from the official Jiffy Cookbook. Short on the ingredients for a Mexican Cornbread Pizza, I altered the recipe. When I moved back home this summer, I made it for the family, and it has since made regular appearances at our kitchen table. We usually use leftover sauce, but the jarred kind is equally delicious.


1 box Jiffy Corn Muffin Mix
(1 egg, milk, etc)
1 package pepperoni
2 cups of red gravy, or a jar of Ragu
16 oz. Mozzarella cheese
Salt, Pepper, grated Parmesan to taste
Olive Oil

1. Heat the oven to 400 degrees.

2. Prepare your cornbread batter according to the directions on the box. let it rest for a few minutes while you grate the cheese.

3. Grease a 9x13 inch casserole dish with the olive oil. Pour in the cornbread batter and shake the pan slightly until the batter is fairly even.

4. Line up your pepperoni slices on top of the batter. You probably only need half a package of pepperoni, but our family ends up using the entire thing between munching on a few and adding extra slices. Try to reserve a few to put on top of the cheese.

5. Pour your sauce over the pepperoni, and then top with the grated mozzarella. if you haven't eaten the rest of the pepperoni, put those on top, too. Sprinkle on salt, pepper and Parmesan to taste. Cover dish with tinfoil.

6. Cook in the oven for 20 minutes. Remove the tinfoil from the top, and cook for an additional 10 minutes, or until the cheese is starting to bubble deliciously. Serves 8...or, you know, two. Yum.

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