Recipe of the Week


Prep Time: 2 Hours
Yields: 8 Servings
This recipe, submitted by Melissa Anders, is a nostalgic recreation of a holiday dish her grandmother used to make, which started out by frying fresh corn in bacon drippings in a black iron skillet. I have adapted it slightly and taken the liberty of including chicken in this version.

1 (11-ounce) can shoepeg corn, drained
1½ cups frozen whole corn kernels
1 (15-ounce) can yellow Southern-style cream corn, drained
3 boneless, skinless chicken breasts, cut into 1-inch pieces
6 slices bacon 
¼ cup diced onion
¼ cup diced celery
¼ cup diced green bell pepper
¼ cup diced red bell pepper
¼ cup minced garlic
½ cup butter, softened
1 cup sour cream
2 eggs, beaten
1 (8.5-ounce) package corn bread mix
salt and black pepper to taste
granulated garlic to taste

Preheat oven to 375°F. In a large sauté pan, cook bacon until fat is rendered and bacon is crisp. Remove bacon from pan, chop and set aside. In the rendered bacon fat, sauté onion, celery, bell peppers and minced garlic until vegetables are wilted. Add chicken and cook an additional 3–5 minutes then remove from heat. In a large mixing bowl, combine softened butter, sour cream and eggs. Stir in cooked chicken mixture, all 3 kinds of corn and corn bread mix. Season to taste with salt, black pepper and granulated garlic. In a well-greased, 12-inch cast iron skillet or 9” x 13” baking dish, sprinkle the chopped bacon and spoon the mixture on top. Bake 1 hour to 1 hour 15 minutes or until golden brown.


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