Stuffed Corn Bread

Original recipe found here

Someone had told me to try a stuffed corn bread recipe.  I had never heard of it and went online to find a recipe and ended up with this one.  It was Emeril's and I figured I couldn't really go wrong with that.  It tasted pretty good.  My only suggestion would be to double the filling.  I was expecting a little more substance.  the taste was excellent!

Ingredients:

• 1/2 pound bacon, chopped
• 1 1/2 cups fresh corn kernels
• 1 cup heavy cream
• 1/4 teaspoon salt, plus 1/2 teaspoon
• 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 melted unsalted butter
• 2 jalapeno peppers, seeded and finely chopped
• 1 3/4 cups grated sharp cheddar cheese

Preheat the oven to 375 degrees F.

Coat an 8 x 8 pan with non stick spray.

In a large skillet, fry the bacon over medium-high heat until brown, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Drain all the fat but 2 teaspoons. Return to medium-high heat and add the corn. Cook, stirring, until golden and tender, about 5 minutes. Add the cream, butter, 1/4 teaspoon salt, and water, and cook until thick and creamy, about 10 minutes. Remove from the heat and mash with a potato masher to crush some of the corn. Let cool.

In a large bowl, combine the cornmeal, flour, baking powder, baking soda, remaining salt, and cayenne. Stir to combine.

In a separate bowl, combine the eggs, buttermilk, and 2 tablespoons of the melted butter. Add the buttermilk mixture to the dry ingredients and mix well. In a separate bowl, combine the cooled cream corn, bacon, jalapenos, and 1 1/2 cups of the cheese, and mix well.

Pour half of corn meal mixture in the bottom of the pan.  Pour in cream mixture and top with remaining corn meal.  Sprinkle a small handful of cheese on top.  Bake until golden brow, about 30 minutes.