Late-night Corn Bread

 

I was still trying to find ways to use my yellow cornmeal, and I had plenty of panko left from another meal, plus I had innards from a chicken I got for beer can chicken, so I decided to improvise. It was actually quite good even though it sounds really weird. And hot sauce is obligatory!

• 4 cups water 
• chicken neck, gizzards, liver, heart
• 1 tblsp salt
• 3/4 cup yellow cornmeal
• 1/4 cup panko
• 1 tblsp ground pepper
• chicken fat
• 2 tblsp vegetable oil
• 2 tblsp olive oil

1. Bring water to a boil and add the chicken neck, gizzards, liver, heart, and salt. Simmer for 1/2 hour. Skim frequently. Remove chicken parts. Keep warm. 
2. Mix cornmeal, panko, and black pepper in a bowl.
3. Heat a skillet and render chicken fat. Remove the chicken fat solid. Add vegetable oil.
4. Over low heat, fry the cornmeal mixture in the chicken fat/vegetable oil for about 5 minutes.
5. Add chicken broth to the cornmeal mixture one ladle at a time while stirring vigorously. Keep adding broth and stirring until there is no dry cornmeal mixture. Fry for about 5 minutes.
6. Generously grease a casserole dish and spoon the cornmeal mixture into the casserole dish. Press to create an even layer.
7. Spoon some of the broth over the cornmeal to prevent drying out. Let cool overnight. Cut into squares.
8. Heat olive oil in a skillet over medium heat. Fry the corn bread on both sides. Serve with hot sauce for dipping.