11 Delicious Barbecue Cornbread Pizza Recipes

Dive into the ultimate comfort food fusion with our 11 Delicious Barbecue Cornbread Pizza Recipes! Perfect for those cozy nights in or your next backyard bash, these unique twists on classic flavors will have your taste buds dancing. Whether you’re a seasoned chef or just starting out, there’s something here for everyone. Ready to transform your pizza game? Let’s get baking!

Smoky Barbecue Chicken Cornbread Pizza

Sometimes, the most comforting meals come from the simplest combinations, like this smoky barbecue chicken cornbread pizza that feels like a hug on a plate. It’s a playful twist on traditional flavors, blending the sweetness of cornbread with the tangy depth of barbecue sauce.

Ingredients

• 1 cup cornmeal (for a finer texture, blend half into flour)
• 1 cup all-purpose flour (or gluten-free blend for dietary needs)
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt dissolves best)
• 1 cup buttermilk (or milk with 1 tbsp lemon juice added)
• 1 large egg (room temperature blends more smoothly)
• 1/4 cup melted butter (or any neutral oil)
• 1 cup shredded cooked chicken (leftovers work wonderfully)
• 1/2 cup barbecue sauce (smoky flavors complement the cornbread)
• 1/2 cup shredded cheddar cheese (sharp varieties add more flavor)
• 1/4 cup thinly sliced red onion (soak in water to mellow the bite)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 12-inch cast iron skillet or pizza pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Add the buttermilk, egg, and melted butter to the dry ingredients, stirring just until the batter comes together; avoid overmixing to keep the cornbread tender.
4. Pour the batter into the prepared skillet, spreading it evenly with a spatula to form the pizza base.
5. Bake for 15 minutes, or until the edges are golden and the center is set but still slightly soft.
6. While the base bakes, toss the shredded chicken with barbecue sauce in a small bowl, ensuring each piece is well coated.
7. Remove the cornbread base from the oven and evenly spread the barbecue chicken mixture over the top.
8. Sprinkle the shredded cheddar cheese and red onion slices over the chicken.
9. Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Let the pizza cool for 5 minutes before slicing to allow the toppings to set.

Combining the crumbly sweetness of cornbread with the smoky, tangy barbecue chicken creates a dish that’s both hearty and comforting. Serve it with a crisp green salad to balance the richness, or enjoy it as is for a satisfying meal that’s sure to please.

Spicy Barbecue Pulled Pork Cornbread Pizza

Moments like these call for something that bridges the gap between comfort and excitement, a dish that feels like a warm hug yet dances on the palate with bold flavors. This Spicy Barbecue Pulled Pork Cornbread Pizza does just that, combining the heartiness of cornbread with the smoky sweetness of barbecue in a way that’s both familiar and thrilling.

Ingredients

• 1 cup cornmeal (for a gritty texture, or fine for smoother)
• 1 cup all-purpose flour (or gluten-free blend as needed)
• 1 tbsp sugar (adjust to balance the cornmeal’s natural bitterness)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt dissolves more evenly)
• 1 cup buttermilk (or milk with 1 tbsp vinegar added, let sit for 5 minutes)
• 1 large egg (room temperature blends better)
• 1/4 cup melted unsalted butter (or any neutral oil)
• 1 cup spicy barbecue pulled pork (homemade or store-bought, warmed)
• 1/2 cup shredded sharp cheddar cheese (for a nice melt and tang)
• 1/4 cup thinly sliced red onion (for a crisp contrast)
• 2 tbsp chopped fresh cilantro (or parsley for a milder flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 12-inch cast iron skillet or pizza pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the buttermilk, egg, and melted butter together before gently stirring into the dry ingredients until just combined; avoid overmixing to keep the cornbread tender.
4. Pour the batter into the prepared skillet, spreading it evenly with a spatula.
5. Bake for 15 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
6. Remove from the oven and evenly spread the warmed pulled pork over the cornbread base.
7. Sprinkle the shredded cheddar cheese over the pork, then scatter the red onion slices on top.
8. Return to the oven for 5-7 minutes, just until the cheese is melted and bubbly.
9. Garnish with chopped cilantro before slicing and serving hot.

The cornbread base offers a sweet, crumbly contrast to the spicy, tender pulled pork, while the melted cheese and fresh cilantro add layers of flavor and texture. Serve it with a side of cool coleslaw or pickled jalapeños for an extra kick.

Sweet and Tangy Barbecue Cornbread Pizza

Cornbread meets pizza in this unexpected yet delightful fusion that brings together the comfort of Southern cooking with the universal love for pizza. The sweet and tangy barbecue sauce pairs perfectly with the crumbly, moist cornbread base, creating a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup cornmeal (for a finer texture, blend half into flour)
• 1 cup all-purpose flour
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk (or milk with 1 tbsp vinegar added)
• 1 large egg
• 1/4 cup melted butter (or any neutral oil)
• 1/2 cup barbecue sauce (choose your favorite brand)
• 1 cup shredded cheese (cheddar or a blend works well)
• 1/2 cup diced red onion (for a bit of crunch)
• 1/2 cup cooked, shredded chicken (optional for added protein)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch round baking pan or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cornbread tender.
4. Spread the batter evenly into the prepared pan and bake for 15 minutes, or until the edges start to pull away from the pan.
5. Remove the cornbread from the oven and spread the barbecue sauce evenly over the top. Sprinkle with shredded cheese, diced red onion, and shredded chicken if using.
6. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Let the pizza cool for 5 minutes before slicing. This rest time helps the layers set for cleaner slices.

Warm from the oven, this barbecue cornbread pizza offers a delightful contrast of textures—crispy edges, a soft center, and gooey cheese. Serve it with a side of coleslaw or a fresh green salad to round out the meal.

Barbecue Beef Brisket Cornbread Pizza

Lingering in the quiet of the kitchen, the idea of combining the smoky depth of barbecue beef brisket with the comforting crumble of cornbread into a pizza seemed like a whisper of inspiration. It’s a dish that bridges the gap between hearty meals and playful eats, perfect for those evenings when the line between dinner and comfort blurs.

Ingredients

• 1 cup cornmeal (for a finer texture, blend half into flour)
• 1 cup all-purpose flour
• 1 tbsp sugar (adjust to taste)
• 1 tsp salt
• 1 tbsp baking powder
• 1 cup milk (whole milk preferred for richness)
• 1 large egg
• 1/4 cup melted butter (or any neutral oil)
• 1 cup shredded barbecue beef brisket (homemade or store-bought)
• 1/2 cup barbecue sauce (plus extra for drizzling)
• 1 cup shredded mozzarella cheese
• 1/4 cup thinly sliced red onion (for a sharp contrast)
• 2 tbsp chopped fresh cilantro (optional, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C) and lightly grease a 12-inch cast iron skillet or pizza pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder until well combined.
3. In another bowl, beat the milk, egg, and melted butter together, then pour into the dry ingredients. Stir until just combined; avoid overmixing to keep the cornbread light.
4. Spread the batter evenly in the prepared skillet or pan, creating a slight edge to hold the toppings.
5. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
6. Remove from the oven and spread the barbecue sauce over the hot cornbread base, leaving a small border.
7. Evenly distribute the shredded beef brisket, followed by the mozzarella cheese and red onion slices.
8. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly browned.
9. Let the pizza cool for 5 minutes before slicing. Drizzle with extra barbecue sauce and sprinkle with cilantro if desired.

Kindly, the first bite reveals a delightful contrast between the crispy cornbread crust and the tender, smoky brisket, with the barbecue sauce adding a sweet and tangy harmony. Serve it with a side of pickled jalapeños for an extra kick, or enjoy it as is, letting the flavors speak for themselves.

Vegetarian Barbecue Cornbread Pizza with Grilled Vegetables

How often do we find ourselves craving something that feels both comforting and a bit adventurous? This Vegetarian Barbecue Cornbread Pizza with Grilled Vegetables is a delightful twist on two classics, merging the smoky sweetness of barbecue with the hearty, crumbly texture of cornbread.

Ingredients

• 1 cup cornmeal (for a finer texture, blend half into flour)
• 1 cup all-purpose flour
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 1 cup milk (or any plant-based alternative)
• 1/4 cup melted butter (or any neutral oil)
• 1 egg (for binding, can substitute with flax egg)
• 1/2 cup barbecue sauce (choose a smoky flavor for depth)
• 1 cup grilled vegetables (zucchini, bell peppers, and onions recommended)
• 1/2 cup shredded cheese (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 12-inch pizza pan or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. Add the milk, melted butter, and egg to the dry ingredients, stirring just until the mixture comes together. Avoid overmixing to keep the cornbread tender.
4. Spread the batter evenly onto the prepared pan, creating a slight edge for the ‘crust.’
5. Bake for 15 minutes, or until the edges are just starting to golden. This pre-baking ensures a sturdy base.
6. Remove from the oven and spread the barbecue sauce over the partially baked cornbread, leaving a small border.
7. Arrange the grilled vegetables on top of the sauce, then sprinkle with cheese if using.
8. Return to the oven and bake for an additional 10-12 minutes, until the cheese is bubbly and the edges are deeply golden.
9. Let the pizza cool for 5 minutes before slicing to allow the layers to set.

Fresh from the oven, this pizza offers a beautiful contrast between the crisp cornbread crust and the tender, smoky vegetables. Serve it with a dollop of sour cream or a sprinkle of fresh herbs to elevate the flavors further.

Barbecue Shrimp and Cornbread Pizza

Kindly imagine a dish where the smoky allure of barbecue meets the comforting embrace of cornbread, all atop a crispy pizza crust. This Barbecue Shrimp and Cornbread Pizza is a playful yet soulful creation that promises to delight with every bite.

Ingredients

• 1 pre-made pizza dough (or homemade, for the adventurous)
• 1 cup barbecue sauce (choose a smoky variety for depth)
• 1 cup cooked shrimp, peeled and deveined (thaw if frozen)
• 1 cup cornbread mix (prepare as per package instructions)
• 1/2 cup shredded cheddar cheese (sharp for tang)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup red onion, thinly sliced (for a crisp contrast)
• 1 tbsp fresh cilantro, chopped (adjust to taste)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness, then transfer to a greased baking sheet.
3. Brush the dough lightly with olive oil to prevent sogginess from the toppings.
4. Spread barbecue sauce evenly over the dough, leaving a small border for the crust.
5. Scatter the cooked shrimp and red onion slices over the sauce.
6. Drop small spoonfuls of prepared cornbread mix over the pizza, spacing them out.
7. Sprinkle shredded cheddar cheese over the top, covering the other ingredients lightly.
8. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
9. Garnish with fresh cilantro immediately after baking for a fresh, herby note.

Golden and inviting, this pizza offers a delightful contrast between the crispy crust and the soft, savory toppings. The sweetness of the cornbread pairs beautifully with the smoky shrimp, making it a perfect centerpiece for a casual dinner or a creative appetizer at your next gathering.

Honey Glazed Barbecue Cornbread Pizza with Bacon

Under the soft glow of the kitchen light, there’s something deeply comforting about blending the smoky allure of barbecue with the sweet, golden touch of honey on a cornbread base, all while the savory crunch of bacon promises a bite worth savoring.

Ingredients

• 1 cup cornmeal (for a rustic texture)
• 1 cup all-purpose flour (or gluten-free blend as alternative)
• 1 tbsp sugar (adjust to sweetness preference)
• 1 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (fine sea salt recommended)
• 1 cup buttermilk (shaken well before measuring)
• 1 large egg (room temperature for even mixing)
• 1/4 cup honey (local for nuanced flavors)
• 1/2 cup barbecue sauce (smoky or sweet variety)
• 6 slices bacon (thick-cut for maximum crispness)
• 1 cup shredded cheddar cheese (sharp for boldness)
• 2 tbsp unsalted butter (melted, for brushing)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 12-inch cast iron skillet with butter.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix buttermilk, egg, and 2 tbsp honey until smooth, then fold into dry ingredients until just combined; avoid overmixing.
4. Pour batter into the skillet, smoothing the top with a spatula, and bake for 15 minutes or until edges are golden.
5. While the cornbread bakes, cook bacon in a skillet over medium heat until crispy, about 6 minutes per side; drain on paper towels.
6. Brush the baked cornbread with melted butter, then spread barbecue sauce evenly over the top.
7. Crumble the cooked bacon over the sauce, sprinkle with cheddar cheese, and drizzle with remaining honey.
8. Return to oven for 5-7 minutes, or until cheese is bubbly and slightly browned.
9. Let cool for 5 minutes before slicing to allow flavors to meld beautifully.

Just out of the oven, this pizza marries the moist, crumbly texture of cornbread with the sticky sweetness of honey glaze, while the bacon adds a smoky depth that’s irresistibly hearty. Serve it warm, with a drizzle of extra barbecue sauce on the side for those who dare to indulge further.

Barbecue Mushroom and Onion Cornbread Pizza

Just imagine the warmth of your kitchen filling with the smoky aroma of barbecue, the earthy scent of mushrooms, and the sweet caramelization of onions, all nestled atop a golden cornbread crust. This dish is a comforting embrace, a fusion of flavors that feels both familiar and excitingly new.

Ingredients

• 1 cup cornmeal (for a finer texture, use half cornmeal and half all-purpose flour)
• 1 cup buttermilk (or substitute with milk mixed with 1 tbsp vinegar)
• 1 large egg, lightly beaten
• 1/4 cup melted butter (or any neutral oil)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup barbecue sauce (choose a smoky flavor for depth)
• 2 cups sliced mushrooms (cremini or button for best results)
• 1 large onion, thinly sliced
• 1 cup shredded mozzarella cheese (or a blend for more complexity)
• 2 tbsp olive oil (for sautéing)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast iron skillet or baking pan.
2. In a large bowl, whisk together the cornmeal, buttermilk, egg, melted butter, baking powder, and salt until just combined. Pour the batter into the prepared skillet and bake for 15 minutes, or until the edges are golden.
3. While the cornbread bakes, heat olive oil in a skillet over medium heat. Add the onions and mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5-7 minutes.
4. Remove the cornbread from the oven and spread barbecue sauce evenly over the top. Layer with the sautéed mushrooms and onions, then sprinkle with shredded cheese.
5. Return the skillet to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
6. Let the pizza cool for 5 minutes before slicing. This rest allows the layers to set, making it easier to cut.

Soft yet crisp, the cornbread base offers a delightful contrast to the juicy toppings, while the barbecue sauce adds a tangy sweetness that ties everything together. Serve it with a crisp green salad or as is for a hearty meal that’s sure to comfort.

Barbecue Ribs Cornbread Pizza with Coleslaw Topping

Just imagine the melding of smoky barbecue ribs, sweet cornbread, and crisp coleslaw coming together in one unforgettable bite. This dish is a celebration of textures and flavors, a testament to the joy of combining the familiar in unexpected ways.

Ingredients

• 1 cup cornmeal (for a finer texture, blend half into flour)
• 1 cup all-purpose flour
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar)
• 1 large egg
• 1/4 cup melted butter (or any neutral oil)
• 1 cup cooked barbecue ribs, shredded (preferably with a smoky sauce)
• 1 cup coleslaw mix (toss with 2 tbsp mayonnaise and 1 tsp apple cider vinegar)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast iron skillet or pizza pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Add the buttermilk, egg, and melted butter to the dry ingredients, stirring just until the batter comes together. Avoid overmixing to keep the cornbread tender.
4. Pour the batter into the prepared skillet, spreading it evenly to form the pizza base.
5. Bake for 15-20 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
6. While the cornbread bakes, toss the shredded barbecue ribs in a bit more sauce to keep them moist.
7. Once the cornbread is done, evenly distribute the saucy ribs over the top.
8. Return the skillet to the oven for an additional 5 minutes, just to warm the ribs through.
9. Remove from the oven and let it cool slightly before topping with the prepared coleslaw.

As you slice into this pizza, the contrast between the soft cornbread, tender ribs, and crunchy coleslaw is nothing short of magical. Serve it with extra barbecue sauce on the side for those who dare to dive deeper into flavor.

Barbecue Pineapple and Ham Cornbread Pizza

Under the soft glow of the kitchen light, there’s something deeply comforting about combining the smoky sweetness of barbecue with the tropical tang of pineapple, all nestled on a bed of golden cornbread. This dish is a playful twist on traditional flavors, inviting you to explore the boundaries of your culinary creativity.

Ingredients

• 1 cup cornmeal (for a finer texture, blend half into flour)
• 1 cup all-purpose flour
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk (whole milk for richness, or any milk alternative)
• 1 large egg
• 1/4 cup melted butter (or any neutral oil)
• 1/2 cup barbecue sauce (choose a smoky or sweet variety based on preference)
• 1 cup diced ham (pre-cooked, for ease)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 cup shredded mozzarella cheese (or a blend for more flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 12-inch cast iron skillet or pizza pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Add the milk, egg, and melted butter to the dry ingredients, stirring just until the batter comes together. Avoid overmixing to keep the cornbread light.
4. Pour the batter into the prepared skillet, spreading it evenly to form the crust. Bake for 15 minutes, or until the edges are lightly golden.
5. Remove the skillet from the oven and spread the barbecue sauce evenly over the partially baked crust.
6. Scatter the diced ham and pineapple chunks over the sauce, then sprinkle the shredded cheese on top.
7. Return the skillet to the oven and bake for an additional 10-12 minutes, or until the cheese is bubbly and slightly browned.
8. Let the pizza cool for 5 minutes before slicing to allow the toppings to set.

Combining the crisp edges of the cornbread with the gooey cheese and juicy pineapple creates a delightful contrast in every bite. Serve it with a side of extra barbecue sauce for dipping, or a fresh green salad to balance the richness.

Barbecue Turkey and Avocado Cornbread Pizza

Zesty evenings call for creations that blend comfort with a twist, and this dish is just that—a canvas of flavors waiting to unfold under the warmth of your kitchen light.

Ingredients

• 1 cup cornmeal (for a rustic texture)
• 1 cup all-purpose flour (or gluten-free blend)
• 1 tbsp sugar (adjust to sweetness preference)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup buttermilk (shaken well before measuring)
• 1 large egg (room temperature blends better)
• 1/4 cup melted unsalted butter (cooled slightly)
• 1 cup shredded barbecue turkey (leftovers work great)
• 1/2 avocado, sliced (ripe but firm)
• 1/4 cup corn kernels (fresh or thawed frozen)
• 1/4 cup shredded mozzarella (for a mild melt)
• 2 tbsp barbecue sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast iron skillet or pizza pan.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until no lumps remain.
3. Add buttermilk, egg, and melted butter to the dry ingredients. Stir until just combined; avoid overmixing to keep the cornbread tender.
4. Pour the batter into the prepared skillet, spreading evenly with a spatula. Bake for 15 minutes, or until the edges are golden and a toothpick comes out clean.
5. While the cornbread bakes, toss the shredded turkey with barbecue sauce in a small bowl, ensuring each piece is lightly coated.
6. Remove the cornbread from the oven and layer with the sauced turkey, avocado slices, corn kernels, and mozzarella cheese.
7. Return to the oven for 5-7 minutes, just until the cheese melts and the toppings warm through.

Out of the oven, this pizza marries the crumbly, sweet cornbread with smoky turkey and creamy avocado—each bite a contrast of textures. Serve it sliced like a pie, with a drizzle of extra barbecue sauce for those who dare.

Conclusion

Delightful doesn’t even begin to cover it! These 11 barbecue cornbread pizza recipes are a game-changer for any home cook looking to spice up their meal rotation. Whether you’re a barbecue aficionado or a cornbread lover, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below and don’t forget to share the love on Pinterest!