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1
Preheat the oven to 400F.
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2
In a large bowl, combine the 2 packages of corn muffin mix with the eggs, melted butter, and milk.
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3
Stir in the corn.
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4
Drizzle some EVOO into a large nonstick skillet with an oven-safe handle and wipe it around the pan with a folded paper towel.
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5
(Wrap the handle in a double layer of foil if it has a plastic or rubber handle.)
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6
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 to 15 minutes.
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7
Place a second skillet over medium-high heat and add the 2 tablespoons of EVOO.
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8
Add the chicken and break it up with a wooden spoon.
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9
Once the chicken has crumbled and begins to brown, add the garlic, onions, and bell peppers and season with salt and pepper, chili powder, cumin, and hot sauce.
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10
Cook for 5 minutes, then add the Worcestershire, tomato sauce, and brown sugar.
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11
Stir to combine and reduce the heat to low.
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12
Simmer until the cornbread sets up and begins to brown.
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13
Adjust the seasonings to taste.
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14
Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with the cheese.
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15
Put the pan back in the hot oven and cook for 5 minutes longer to set the toppings and melt the cheese.
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16
Top with the scallions and chopped parsley or cilantro and serve from the skillet, cutting the pizza into 8 wedges.
