Ally's Kitchen
I’m a hillbilly. Born and raised in West Virginia. In fact, my high school nickname was the ‘hillbillies’! So, it’s with great pride and honor I name this pizza using cornbread ‘Hillbilly Pizza’ because cornbread is a staple of many coal miners’ families’ tables. Growing up it was in my house, and with a bowl of pinto beans, some chopped onions, and ketchup you thought you’d died and gone to heaven! I still make cornbread today…a lot of it. Sometimes I ‘luxurify’ it…yes, that’s a word, my word. ’Luxurifying’ cornbread isn’t hard…here, let me show you…just watch this quick step-by-step video in my kitchen!
Back to this recipe…so how did it come about? Since I had some leftover cornbread and since I had some of Uncle Gary’s Gourmet Peppers as well as some fresh mozzarella and since I had my yogista girlfriend, Whitney, perched in the kitchen in the princess red stool chair, I decided to re-cycle that cornbread into something divine. Now, after we ate it, and we were both like having glazed over eyes of joy, we had to name it. Whit came up with the name. I approved it! Hillbilly Pizza was born in Ally’s Kitchen!
Serves: 4
What you need:
4 wedges of cornbread (about half of a 9-10” skillet—leftover or recently cooked and cooled)
(Note: My cornbread recipe can be used—just click here!)
6 tbl butter
4 thick slices of fresh mozzarella
½ cup drained gourmet peppers (I used ‘Uncle Gary’s )
What you do:
Heat your skillet over medium heat. Take each cornbread wedge and slice it through the center in half. Butter this side. When the skillet is hot, place the cornbread wedge buttered side down in the skillet for about 2 minutes or until it gets crispy and golden brown. Flip over and place the mozzarella slice on top. Reduce heat to low. Cover with a lid and let the mozzarella slightly melt. Remove and top with the gourmet peppers. Serve immediately.
©Alice D’Antoni Phillips Ally’s Kitchen
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