Cast Iron Skillet Corn Creole
Servings
4-6
Total time
45
minutesWhile 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.
Ingredients
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
Instructions
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- Move to the oven, and bake for about 30 minutes or until the mixture bubbles and is browned on the top.
