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. Be sure to subscribe to our podcast Smidgen and catch Anne's talk with Marcelle as they explore the flavors of Cajun Creole cuisine.
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
Preheat the oven to 350 degrees. 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.