Bite your tongue! You should know better than that. If there is any way to
mess up change a perfectly good recipe, I’m the woman to do it. Hmmm, coming from a food blogger, that doesn’t sound too great now does it? Let me rephrase that to put myself in a much better light shall I? If a recipe has certain inherent flaws or shortcomings, or possibly could be adjusted by adding alternate flavors or adding more layers of flavor, I am the woman who will screw up attempt it and be seen later banging my head off of a table when it fails make a roaring success of it.
So were you impressed there?? Huh huh huh? Did I use big words and sound frighteningly wonderful?! Whadda ya mean I just sounded frightening!? I’m hurt! Nay, wounded to my very core! Nay, devastated. Nay, rambling as usual!
Fine, I’ll stop now.
Living in the south, I kinda love cornbread. If you don’t, they kick you out and make you live somewhere like Siberia (prays I have no readers in Siberia cause I just spent five minutes thinking of places one wouldn’t want to live and then changing them so as to not offend anyone living there ). You also have to love sweet tea (lack of that love is why they made my native Kentuckian daughter in law move) and Paula Deen (don’t tell anyone, but while I love her recipes, but she annoys the poo out of me with her use of “Y’all” fourteen times in each and every sentence). I wrote a post back when I first started the blog about the differences between Yankee cornbread and Southern cornbread. But this post isn’t about either of them. It’s about MANLY CORNBREAD! Please make sure you say that with a sneer on your face and while swaggering across the room adjusting your crotch. And in reality, I didn’t do much changing to the original recipe. My point was just that I seem to be incapable of making things that are “normal”. Nope; have to hunt down and make the unusual ones. And as cornbread goes, this fits that criteria. It’s from Emeril Lagesse. The only thing I changed was to not use cayenne pepper because while I love spicy foods, I thought that that as well as the jalapenos may be too much for my kids. Plus, I added a good amount more cheese and threw some green onions in there too. I mean… cheese, bacon, peppers… it was just crying out for green onions.
So go get out your cast iron pan (please tell me you have one. If not, time to buy one.) and your cornmeal and get to cooking. And Kim go get me a COKE while you’re cooking, wench! And for YOU
Ann there is no cinnamon in my recipe today so you can make it hehehehe
This is wonderful cornbread. Crispy and hot and stuffed full of a creamy corn and bacon mix. It has just the right amount of spice and flavor. Enjoy! As my dad would have said “Eat it! You’ll grow hair on your chest!”
Emerils Manly Man Stuffed Corbread
- 1 pound bacon, chopped (his called for a half a pound… what can I say? I HAD to have some sitting there for noshing on didn’t I? It’s like…the law!)
- 1 1/2 cups fresh corn kernels (I used frozen & it worked fine)
- 1 cup heavy cream
- 1/4 teaspoon salt, plus 1/2 teaspoon
- 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 (again; I didn’t use this)
- 2 eggs, lightly beaten
- 1 1/2 cups buttermilk
- 3 tablespoons melted unsalted butter
- 2 jalapeno peppers, seeded and finely chopped
- 2 cups grated sharp cheddar cheese
- 1/2 cup chopped green onions
- Preheat the oven to 375 degrees F.
- Place a 10-inch cast iron skillet in the oven to get hot.
- In a large pan, fry the bacon over medium-high heat until brown, about 6 minutes. Remove and drain on paper towels
- Drain all the fat but 2 teaspoons. Return to medium-high heat and add the corn to the pan. Cook, stirring, until golden and tender, about 5 minutes.
- Add the cream, butter, 1/4 teaspoon salt and water and cook until thick and creamy, about 10 minutes. Do NOT do as I did and walk away and come back just in time to prevent it from overflowing all over your stove top. Ummm… oops?
- Remove from the heat and mash with a potato masher, spoon, your husbands electric razor… to crush some of the corn. Let cool.
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, remaining salt, and cayenne (if using). Stir to combine.
- In a separate bowl, combine the eggs, buttermilk, and 2 tablespoons of the melted butter.
- Add the buttermilk mixture to the dry ingredients and mix well.
- In a separate bowl, combine the cooled creamed corn, bacon, jalapenos, and 1 1/2 cups of the cheese, and mix well.Remove the skillet from the oven and add the remaining tablespoon of melted butter, tilting the skillet to coat the bottom and sides.
- Pour half of the batter into the bottom of the skillet. Top with the corn-cheese mixture, then top with the remaining half of the batter.
- Bake until golden brown and set, about 30 minutes.Remove from the oven and sprinkle with the remaining 1/2 cup of cheese.
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