Scott's Recipe

Creole Cornbread I

Category: Cajun

3 Tbsp vegetable oil or bacon drippings
1 cup chopped yellow onion
½ cup chopped green bell pepper
2 cups cream-style corn
1 large egg, beaten
2 cups milk
½ cup yellow cornmeal
Salt and cayenne to taste
Fine dried bread crumbs
butter


1. Preheat oven to 350 degrees.
2. Heat the oil or bacon drippings in a large, heavy pot over medium heat. Add the onions and bell peppers, and cook, stirring, for about 4 minutes or until soft and lightly golden. Add the corn, the egg and the milk. Cook, stirring occasionally, for 5 minutes. Add the cornmeal, and stir until the mixture thickens.
3. Season with salt and cayenne, and pour into a lightly oiled baking dish. Sprinkle the top with bread crumbs, and dot with butter. Bake for about 30 minutes or until bubbly and hot.