| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 box instant cornbread mix
- 1/3 cup milk
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 tablespoon vegetable oil
- 1 cup whole-milk ricotta
- 1/4 cup grated Asiago cheese
- 2 tablespoons grated Pecorino Romano cheese
- 2 tablespoons grated Parmesan
- 1 pound Italian sausage, in bulk or removed from the casing
- 2 cups Swiss chard leaves, chopped
- Salt and freshly ground black pepper
- Pickled sweet red cherry peppers, such as Peppadews, thinly sliced, for topping
Instructions
- Preheat the oven to 400 degrees F.
- Mix the cornbread mix, milk, butter and egg in a bowl until smooth. Coat a large, cast-iron skillet with the oil. Add the cornbread mixture to the skillet and, using your fingers, press it until it covers the entire surface area of the skillet. Bake until golden around the edges, 15 to 20 minutes. Let cool.
- Mix together the ricotta, Asiago, Pecorino Romano and Parm in a small bowl.
- In a separate skillet, brown the sausage over medium-high heat, crumbling the sausage with a spoon and cooking until golden brown and no longer pink. Drain on a paper towel, but reserve the fat in the skillet. Lower the heat to medium and add the greens. Season with salt and pepper and saute until wilted and cooked through, about 5 minutes. Let cool.
- Preheat the broiler.
- Smear a good layer of the cheese mixture on top of the crust. Top with the crumbled sausage and sauteed chard. Place under the broiler until bubbling and melted, 3 to 5 minutes. Top with the sliced peppers and serve!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 496 |
| Total Fat | 36 g |
| Saturated Fat | 16 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 18 g |
| Cholesterol | 106 mg |
| Sodium | 934 mg |
Reviews
Made this and loved it. Used a tad more ricotta and substituted spinach for the swiss chard. Will make again for sure!
Awesome! Used red bell peppers in place of the greens. Will definitely make again!
We made this tonight, with some changes reflecting our dietary preferences (some of us are vegetarians) and it was a huge hit!
We used Pamela’s Corn Bread and Muffin Mix (which I suspect is different from what Jay used…I’m guessing he used Jiffy, which we can’t use because it contains lard), and added the two eggs and water (rather than one egg and milk) called for by its recipe. I don’t have any cast iron pans, so I used two aluminum pizza pans (the Pamela’s mix makes two crusts). I watched them carefully, because I was worried that the crust might burn, but it was perfect after about 12 minutes per crust.
For the sausage, we used LightLife “Gimme Lean” sausage-style, which is my go-to for recipes that call for Italian sausage.
I had some kale in the fridge, so we used that instead of chard. It worked well (lovely and sweet!) I’d love to try this some day with a really bitter green though… broccoli rabe would be perfect!
Bottom line, we are sold! We’re planning to try this crust with a Mexica pizza some time next week.