Emeril's Manly Man Stuffed Cornbread

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

In response to a request for cast-iron recipes. This recipe is the whole reason I bought my first cast-iron skillet. Now I am just waiting for the skillet to be seasoned well enough to make this! Cook time includes saute time for the corn.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Place 10 inch cast-iron skillet in the oven to get hot.
  3. In a large skillet, fry bacon over medium/high heat until browned.
  4. Remove bacon with a slotted spoon and drain off all but 2 teaspoons of the fat.
  5. Add corn and cook until tender, about 5 minutes.
  6. Add cream, butter, 1/4 teaspoon salt and water.
  7. Cook until creamy, about 10 minutes.
  8. Remove from the heat and mash with a potato masher to crush some of the corn; allow to cool.
  9. In a large bowl, combine cornmeal, flour, baking powder, baking soda, remaining salt and cayenne pepper.
  10. In a different bowl, combine eggs, buttermilk, and 2 tablespoons of the melted butter.
  11. Add the wet mixture to the dry ingredients and mix well.
  12. In another bowl, combine corn mixture, bacon, jalapenos and 1 1/2 cups cheese;mix well.
  13. Remove the skillet from the oven and add the remaining tablespoon melted butter, tilting the skillet to coat the bottom and sides.
  14. Pour half of the batter into the skillet;top with the corn mixture.
  15. Pour remaining half of the batter over corn and bake until golden brown and set, about 30 minutes.
  16. Remove from oven, top with remaining 1/4 cup cheese and serve hot.
Most Helpful

Delicious, This can be a meal by its self. Served it with chicken , asparagus and a green salsd, very good, Rich. Thanks for posting this very good recipe.

Barb Gertz February 13, 2003

OMG!! I could not believe how good this was!!!!!! I served it with jambalaya and I could not have asked for a better meal, this morning I ate a slice for breakfast and it tastes as good left over as it does fresh. When I took it out of the pan last night it got all crumbly, but I do believe that is because it was hot, this morning I did not have that problem. Next time I would like to try it without all the stuffing, I think it would make a wonderful tasting plain cornbread. Thanks for sharing Kari!!!

Sidd August 16, 2003

I have been making this for years. This is one of Emeril's better recipes. I've yet to find a guest or family member that didn't rave about it. It takes a bit of time to prepare but it's worth it. I usually add a little more Jalapenos, bacon and extra cheese if I'm making it for myself--since I'm somewhat of a chili-head. I'll post a photo of this the next time I cook up a pan of it.

Stormin' Norm September 03, 2011