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1
Preheat oven to 400u00b0.
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2
In a big bowl, combine the corn muffin mix, eggs, melted butter, and milk; stir in the corn.
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3
Drizzle some olive oil into a large nonstick skillet with an oven-safe handle and wipe it around the pan with a folded paper towel (wrap the handle in a double layer of foil if it has a plastic or rubber handle).
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4
Pour in the batter; place the pan in the center of the preheated oven, and bake until the cornbread becomes light golden in color, 12-15 minutes.
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5
Place a second skillet over med-high heat and add 2 tablespoons oil.
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6
Add the chicken and break it up with a wooden spoon; once the chicken has crumbled and begins to brown, add in the garlic, onions, and bell peppers; season with salt and pepper, chili powder, cumin, and hot sauce.
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7
Cook for 5 minutes, then add the Worcestershire sauce, tomato sauce, and brown sugar.
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8
Stir to combine; decrease heat to low.
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9
Simmer until the cornbread sets up and is ready to come out of the oven; adjust seasonings to taste.
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10
Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with the cheese.
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11
Put the pan back in the oven and cook for 5 minutes to set the toppings and melt the cheese. Top with scallions and chopped parsley or cilantro and serve from the skillet, cutting the pizza into 8 wedges.
