Loaded Cornbread
This Loaded Cornbread is a delightful spin on traditional cornbread, packed with savory ingredients like cheese, jalapeños, and bacon. It's a perfect side dish for any meal or a great stand-alone snack.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 spatula
- 1 9x9 inch baking dish
- 1 oven
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ½ cup diced jalapeños fresh or pickled
- ¼ cup chopped green onions
Instructions
- Preheat the oven to 400°F (200°C). Grease the 9x9 inch baking dish with cooking spray or a little melted butter.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
- In another bowl, mix the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in the cheddar cheese, bacon, jalapeños, and green onions until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it 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.
- Allow the cornbread to cool for a few minutes before slicing and serving.
Notes
You can customize the ingredients based on personal preferences. Consider adding different types of cheese or vegetables if desired. For a sweeter flavor, add ¼ cup of sugar to the dry ingredients. Serve warm with butter, honey, or your favorite chili on the side.