Emeril's Manly Man Stuffed Cornbread

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6-7
• 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

Recipe

• 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.