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More Popular Recipes

Emeril's Manly Man Stuffed Cornbread

Recipe #52517 | 1¼ hours | 15 min prep | SERVES 6 -8 (Change Servings)
(5) RATE IT NOW READ REVIEWS

RECIPE BY: Malriah

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.

Posted on: Jan 28, 2003

Print Recipe

Ingredients

  • 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 egg, lightly beaten
  • 1 1/2 cups buttermilk
  • 3 tablespoons unsalted butter, melted
  • 2 jalapeno pepper, seeded and finely chopped
  • 1 3/4 cups grated sharp cheddar cheese

    • Directions

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Place 10 inch cast-iron skillet in the oven to get hot.
    3. 3
      In a large skillet, fry bacon over medium/high heat until browned.
    4. 4
      Remove bacon with a slotted spoon and drain off all but 2 teaspoons of the fat.
    5. 5
      Add corn and cook until tender, about 5 minutes.
    6. 6
      Add cream, butter, 1/4 teaspoon salt and water.
    7. 7
      Cook until creamy, about 10 minutes.
    8. 8
      Remove from the heat and mash with a potato masher to crush some of the corn; allow to cool.
    9. 9
      In a large bowl, combine cornmeal, flour, baking powder, baking soda, remaining salt and cayenne pepper.
    10. 10
      In a different bowl, combine eggs, buttermilk, and 2 tablespoons of the melted butter.
    11. 11
      Add the wet mixture to the dry ingredients and mix well.
    12. 12
      In another bowl, combine corn mixture, bacon, jalapenos and 1 1/2 cups cheese;mix well.
    13. 13
      Remove the skillet from the oven and add the remaining tablespoon melted butter, tilting the skillet to coat the bottom and sides.
    14. 14
      Pour half of the batter into the skillet;top with the corn mixture.
    15. 15
      Pour remaining half of the batter over corn and bake until golden brown and set, about 30 minutes.
    16. 16
      Remove from oven, top with remaining 1/4 cup cheese and serve hot.

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    Featured Reviews for This Recipe

    From: MAMASARAH

    On Feb 9, 2008

    This is the most sinfully delicious cornbread I have ever had the tedeous pleasure to make. I've lived in Texas for a breaf period of time and was introduced to cornbread and fell in love but everytime I tried to make it myself it turned out awful. NOT THIS TIME!!! My husband ate 4 pieces at dinner and said I HAVE TO make this with my chili.Thank you.

    0 people found this review helpful

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    • From: Betty&Joyce

    On Feb 4, 2007

    1 person found this review helpful

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    • reviewer icon

    From: Barb Gertz

    On Feb 13, 2003

    Delicious, This can be a meal by its self. Served it with chicken , asparagus and a green salsd, very good, Rich. Thanks for posting this very good recipe.

    3 people found this review helpful

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    • reviewer icon

    From: Ace's Wild

    On Aug 16, 2003

    OMG!! I could not believe how good this was!!!!!! I served it with jambalaya and I could not have asked for a better meal, this morning I ate a slice for breakfast and it tastes as good left over as it does fresh. When I took it out of the pan last night it got all crumbly, but I do believe that is because it was hot, this morning I did not have that problem. Next time I would like to try it without all the stuffing, I think it would make a wonderful tasting plain cornbread. Thanks for sharing Kari!!!

    2 people found this review helpful

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    • Read all 5 reviews
    Nutrition Facts

    Serving Size 1 (291g)

    Recipe makes 6 servings

    Calories 738
    Calories from Fat 482 (65%)
    Amount Per Serving %DV
    Total Fat 53.6g 82%
    Saturated Fat 27.3g 136%
    Monounsaturated Fat 18.0g
    Polyunsaturated Fat 4.0g
    Trans Fat 0.0g
    Cholesterol 206mg 68%
    Sodium 1217mg 50%
    Potassium 472mg 13%
    Total Carbohydrate 44.4g 14%
    Dietary Fiber 3.7g 14%
    Sugars 4.9g
    Protein 22.5g 44%
    Vitamin A 1455mcg 29%
    Vitamin B6 0.3mg 15%
    Vitamin B12 1.0mcg 16%
    Vitamin C 5mg 9%
    Vitamin E 1mcg 3%
    Calcium 522mg 52%
    Iron 2mg 13%

    detailed view...

    how is this calculated?

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