Mexican Deep Dish Pizza- Cornbread Crust

• 2 (8 1/2 ounce) boxes corn muffin mix (Jiffy)
• 2 eggs
• 4 tablespoons butter (melted)
• 1 1/2 cups milk
• 1 cup frozen corn
• extra virgin olive oil
• TOPPING
• 2 tablespoons extra virgin olive oil
• 1 lb ground beef
• 1 small onion, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper sauce
• 2 1/2 cups monterey jack cheese
• 1/2 red bell pepper
• 2 tablespoons green olives, sliced
• 1 cup salsa
• 2 tomatoes, chopped and seeded
• 2 scallions, chopped

1. Mix together 2 packages muffin mix with 2 eggs, 4 T melted butter 1 1/2 cup milk and corn. Wipe non stick skillet with a little olived oil and pour in muffin mix. (I used 9 by 13 pan) Place pan in oven and bake at 400 degrees for 12 to 15 minutes or until browned. While the cornbread is cooking brown the beef in a little olive oil. Add onions and spices and cook meat for 5 minutes longer. Remove cornbread from oven and top with meat, cheese and veggies. Add pan back to oven and cook 5 more minutes or till cheese is melted. Cut and serve with salsa.

corn muffin, eggs, butter, milk, frozen corn, extra virgin olive oil, topping, extra virgin olive oil, ground beef, onion, chili powder, ground cumin, cayenne pepper, cheese, red bell pepper, green olives, salsa, tomatoes, scallions

Taken from www.food.com/recipe/mexican-deep-dish-pizza-cornbread-crust-134196 (may not work)