Preheat oven to the temperature on the cornbread mix.
Mix together the cornbread mix with the eggs, melted butter, and milk according to the box instructions (might be different than the butter/milk ratio here). Add the Chopped Jalapeños, stirring in. In a large cast iron skillet or 9x9 glass pan, spray well with the avocado oil (or you can rub with an oil of your choosing) and then pour in the cornbread mixture. Place pan in oven and bake according to the box instructions and the cornbread is a light golden color (about 15 minutes). A toothpick inserted in the center should come out clean (or with little crumbles).
While cooking, heat the barbacoa meat in the microwave with a wet paper towel on top to prevent it from drying out. Prep the other veggies as needed.
Remove the cornbread from the oven and top with the barbacoa, tomato, Red Peppers, and cheddar cheese on top. Add pan back to oven and cook 5 minutes more to melt the cheese. Garnish with romaine lettuce, tomato, Cilantro and Green onions. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Serve with with salsa and hot sauce.

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