While this recipe is a holiday staple in store owner Anne’s home, it’s really best served in summer when corn is at its height. We adapted Marcelle Bienvenu’s recipe to include The Stuff all-purpose Cajun Creole blend. We also cook it from beginning to end in a cast iron skillet. It’s so delicious.
Time:
45 min.Rating
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Loading...| Garlic Jalapeno Extra Virgin Olive Oil | |
| 1 cup chopped onion | |
| ½ green bell pepper, chopped | |
| ½ red bell pepper, chopped | |
| 1 can cream style corn | |
| 1 egg, beaten | |
| 2 cups milk | |
| 1/2 cup yellow cornmeal | |
| 2 tsp The Stuff | |
| ½ tsp salt | |
| 3 Tbl Butter, cut in small cubes | |
| Dried fine bread crumbs |
| 1. | Preheat the oven to 350°F. |
| 2. | First, toast the bread crumbs: Place about a cup of bread crumbs in a cast iron skillet and drizzle with Garlic Jalapeno Extra Virgin Olive Oil and season with salt. Saute until the bread crumbs are browned and crispy. Set aside. |
| 3. | In the skillet, drizzle in more Garlic Jalapeno Extra Virgin Olive Oil to coat the bottom and heat over medium-high heat. Saute the onions and bell peppers in the oil until soft. Add in the corn and stir well. |
| 4. | Turn off the heat and add the egg and milk and stir, mixing well. Add the cornmeal and The Stuff and return to the heat. Stir until the mixture thickens. |
| 5. | Move to the oven, and bake for about 30 minutes or until the mixture bubbles and is browned on the top. |
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