EMERIL'S MANLY MAN STUFFED CORNBREAD

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Emeril's Manly Man Stuffed Cornbread image

In response to a request for cast-iron recipes. This recipe is the whole reason I bought my first cast-iron skillet. Now I am just waiting for the skillet to be seasoned well enough to make this! Cook time includes saute time for the corn.

Provided by Malriah

Categories     Breads

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 lb bacon, chopped
1 1/2 cups fresh corn kernels
1 cup heavy cream
3/4 teaspoon salt, divided
2 teaspoons unsalted butter
3 tablespoons water
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne
2 eggs, lightly beaten
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted
2 jalapeno peppers, seeded and finely chopped
1 3/4 cups grated sharp cheddar cheese

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.

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