Best Emerils Manly Man Stuffed Cornbread Recipes

EMERIL'S MANLY MAN STUFFED CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Place 10 inch cast-iron skillet in the oven to get hot.
• In a large skillet, fry bacon over medium/high heat until browned.
• Remove bacon with a slotted spoon and drain off all but 2 teaspoons of the fat.
• Add corn and cook until tender, about 5 minutes.
• Add cream, butter, 1/4 teaspoon salt and water.
• Cook until creamy, about 10 minutes.
• Remove from the heat and mash with a potato masher to crush some of the corn; allow to cool.
• In a large bowl, combine cornmeal, flour, baking powder, baking soda, remaining salt and cayenne pepper.
• In a different bowl, combine eggs, buttermilk, and 2 tablespoons of the melted butter.
• Add the wet mixture to the dry ingredients and mix well.
• In another bowl, combine corn mixture, bacon, jalapenos and 1 1/2 cups cheese;mix well.
• Remove the skillet from the oven and add the remaining tablespoon melted butter, tilting the skillet to coat the bottom and sides.
• Pour half of the batter into the skillet;top with the corn mixture.
• Pour remaining half of the batter over corn and bake until golden brown and set, about 30 minutes.
• Remove from oven, top with remaining 1/4 cup cheese and serve hot.

SKILLET CORNBREAD

Steps:

• Preheat the oven to 450 degree F.
• Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno and saute until softened.
• In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the skillet.
• Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

CREOLE CORNBREAD STUFFING (EMERIL'S)

Steps:

• Preheat oven to 400°F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.
• Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
• Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.
• Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix.
• Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well.
• Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.
• Remove from the oven. Serve warm.

ANDOUILLE CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.