Loaded Cornbread
Loaded cornbread is a delicious twist on traditional cornbread, infused with savory ingredients like cheese, jalapeños, and bacon. This dish is perfect as a side for chili or barbecue, or even as a hearty snack on its own.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 whisk
- 1 9x13-inch baking dish
- 1 baking sheet if using bacon
- 1 knife and cutting board
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup buttermilk
- ¼ cup vegetable oil
- 2 large eggs
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ½ cup diced jalapeños Fresh or pickled.
- ½ cup corn kernels Canned or frozen.
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and black pepper. Whisk together until well mixed.
- In another bowl, whisk together buttermilk, vegetable oil, and eggs until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the cheddar cheese, crumbled bacon, diced jalapeños, and corn kernels until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and allow to cool slightly before cutting into squares and serving.
Notes
Feel free to adjust the level of spiciness by adding more or fewer jalapeños.
You can also add other ingredients, like diced bell peppers or green onions, for extra flavor.
This cornbread can be served warm or at room temperature and can be stored in an airtight container for up to 3 days.