Loaded Cornbread
This loaded cornbread is a delightful twist on the classic dish, packed with savory ingredients like cheese, jalapeños, and bacon. Perfect as a side for barbecues or a flavorful snack on its own.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 9x9 inch baking dish or similar
- 1 oven mitts
- 1 cutting board
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/2 cup jalapeños, diced (fresh or pickled)
- 1/2 cup corn kernels (fresh, frozen, or canned)
Instructions
- Preheat your oven to 400°F (200°C). Grease your baking dish with a little oil or cooking spray.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, eggs, and vegetable oil. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the shredded cheddar cheese, crumbled bacon, diced jalapeños, and corn kernels until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the cornbread from the oven and let it cool for a few minutes. Cut into squares and serve warm.
Notes
Feel free to customize this recipe by adding other ingredients such as chopped bell peppers, green onions, or using different types of cheese.
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.