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Veggie Taco Cornbread Pizza

Veggie Taco Cornbread Pizza recipe
photo by:kraft
Corn muffin mix forms the crust of this hearty meatless pizza that’s topped with cheddar cheese and taco-seasoned corn, black beans and red pepper.
time
prep:
25 min
total:
30 min
servings
total:
8 servings
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posted:
8/8/2006
This recipe rocked my world. I used 1/3 cup unsweetened applesauce in place of the egg when making the cornbread crust, and that really made it light and delicious. I also added in some elk burger, and used fresh corn on the cob corn instead of the frozen. We used colby jack/chedder cheese instead of all chedder as well. This really made for a delicious and healthy recipe that we will come back to time and time again.
posted:
4/26/2006
Very colorful and chock-full of vitamins!! My 2-year old even enjoyed it!
posted:
3/10/2006
This dish was very delicious! I will make it on a regular basis.
posted:
6/29/2004
I made this recipe today and it was easy and delicious. I will make it for company. I recommend using a green bell pepper for color, since I used a red one. Maybe it would be best to use half of a red and half of a green bell pepper. My husband liked the presentation and appearance, and it did not fall apart when we cut and served it. We both liked the contrast of the sweetness of the cornbread and the spicy taste of the simmered veggies. Next week I will add ground beef to it and compare the tastes.
posted:
3/11/2003
posted:
3/11/2003
This was so easy and yummy. My husband (who isn't a big fan of cornbread) loved it too! Add a salad and it's a fast and easy meal!
posted:
3/7/2003
posted:
3/6/2003
easy for a meal you want to do in a hurry when unexpected people walk in.
posted:
3/6/2003
this was easy to make and a lot of fun. My 3 year old loved helping me add the toppings. We usually have a pizza night once a week and this made a great variation that everyone loved.
posted:
3/6/2003
Comment for vegan - you can use cornmeal and make the cornbread from scratch . . . more work but worth it.
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