Cheesy Chile Corn Muffins (Gluten Free) #MuffinMonday

This gluten free muffin has fresh corn kernels, roasted chiles, and cheddar cheese folded into a cornmeal muffin base. It's terrific with a bowl of chili. It's MuffinMonday, do you know where your muffins are? I've got mine right here.

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I'm taking a break from the near constant flow of salsa (as evidenced by my Peach and Golden Plum Salsa, my Salsa Verde with Roasted Hatch Chiles, and my Roasted Corn and Chile Salsa) for another seasonal recipe that uses some of the same ripe seasonal veggies that I scurry around putting up each summer: corn and peppers.

When I moved to Ohio I discovered how easy it is to get piles of fresh corn on the cob. Sweet mercy, there are wagons heaped with fresh corn that appear in parking lots each July! My local grocery store's corn supplier is out picking EVERY MORNING and delivering daily. How can I NOT partake of all this bounty?

Shrimp and Salsa Verde Cornbread Pizza

Shrimp, salsa verde, and cheddar cheese on a cornbread pizza crust

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The inspiration for this pizza came from a dish of grilled shrimp my son made over the summer.  It was spicy and served on corn tortillas and I did not have 100% of the effort involved in making it so of course it was good!  He got the recipe out of a cookbook at our library--one of our family summer reading activities.  We re-created it alongside cornbread in the fall.  When I had leftover cooked shrimp from our New Year's Ever Appetizerpalooza [not to be confused with #AppetizerWeek, that's next week] I decided to try shrimp on a pizza.

This is not my first shrimp recipe--I snuck a Roasted Shrimp, Celery, Grape, and Potato Salad in here last fall--nor is this my first seafood pizza.  Check out my Visual Pizza Recipe Index or the links at the bottom for additional seafood pizzas for your Friday Night Pizza Night.
Even though this wasn't my first rodeo, this recipe was not without dithering.  I was torn, trying to think of a way to duplicate a grits crust.  Or even a cornmeal crust.  Finally I just decided to Keep It Simple.

Keep It Simple, Sillybilly (KISS) is the title of one of my early blog posts before I clued in to making a recipe more searchable by using the actual recipe name in the title.  Revolutionary!  KISS is a recipe post for Beau Monde dip, another vehicle to transfer Community Supported Agriculture (CSA) farm share vegetables into my mouth--and those of my family.

What could be more simple than taking my tried and true cornbread recipe and baking it in a 10 inch skillet instead of my usual 7 inch skillet?  Perfect.  The thickness is less than a deep dish pizza, but more substantial than a thin crust pizza.  You can eat this with a fork, or pick it up with your hands.

With precooked shrimp, pre baked cornbread, and put up (or store bought) salsa verde, this pizza assembles and bakes very quickly.  Perfect for a last minute pizza or easily one where you don't have yeast or don't feel like fussing with dough.  Mix it up, pour it in, bake, prep the toppings, top, and go.