EMERIL'S MANLY MAN STUFFED CORNBREAD
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
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.
CREOLE CORNBREAD STUFFING (EMERIL'S)
Saw this on Good Morning America. I decided immediately it had to be a last minute addition to our Thanksgiving menu. My 22 year old son was thrilled to have it assigned to him ("instead of a sissy salad"). He breezed through making it and we all thought it was so good it had to have a permanent place on our Thanksgiving menu. Highly recommended (although it may be a tad spicy for some -- if you are timid about spices, go easy on them).
Provided by SharleneW
Categories Pork
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
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.
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