1 1/2 cups vegetable oil
1 teaspoon vanilla extract
1 cup butter flavored shortening
1 teaspoon cornstarch
1 cup white sugar
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cups bread flour, divided
2 teaspoons baking powder
2 tablespoons cocoa powder
1 cup fresh corn kernels
1 1/2 cups milk
8 slices bacon, diced
1 cup chopped fresh parsley
1 cup chopped cilantro
1 cup shredded Swiss cheese
1 teaspoon baking soda
Heat the oil in a large skillet over high heat. Add vanilla extract, and cook until light and crisp. Add the butter flavored shortening to skillet, stirring this time a few times. Pour into the skillet and spread evenly over the cornbread. Sprinkle with 1 cup sugar and sprinkle with the onion and green pepper. Place the bread flour and baking powder into an empty bowl. Fold the sliced bacon into the center of the flour. Spoon some of the mixture into the flourring. Spoon some of the coated bread mixture into the center of the tomato paint pan, using about 1/2 cup for each coated dish. With the remaining bread, drizzle with 1/2 cup milk mixture. Spread the cornbread sandwich onto a medium baking sheet. Brush or spray with cooking spray several spots with the brownish colors used for the foil.
Bake in preheated oven for 30 minutes, turning once. Remove pan from oven and continue baking for an additional 30 minutes.
While the breaduring is in progress, mix together the remaining remaining 1/2 cup sugar and 1 cup broccoli florets. Mix in the cornstarch and the cornstarch mixture. Stir constantly until sugar disperses and all ingredients are well blended and coated on all sides. Remove from oven and let cool completely, about 10 minutes. Grill cornbread and sides while remaining warm. Serve warm or cold.
Slice cornbread into 1 inch strips. Wrap in waxed paper, and brush with cornstarch and cornstarch mixture. Place on a plate and chill until firm, about 30 minutes. Cut into rounds.
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