Loaded Cornbread
This Loaded Cornbread is a deliciously savory twist on traditional cornbread, packed with flavors from jalapeños, cheese, and crispy bacon. Perfect as a side dish or a standalone snack, this recipe is sure to impress family and friends.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 baking dish 9x9 inch or similar
- 1 skillet if cooking bacon
- 1 spatula
- 1 set measuring cups and spoons
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- 1 jalapeño pepper finely diced (seeds removed for less heat)
- ¼ cup green onions, chopped
Instructions
- Preheat the oven to 400°F (200°C). Grease your baking dish with butter or non-stick spray.
- In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until well-mixed.
- In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring gently until just combined. Avoid over-mixing.
- Fold in the cheddar cheese, crumbled bacon, diced jalapeño, and chopped green onions into the batter.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for a few minutes before slicing into squares and serving.
Notes
Feel free to customize the toppings by adding more vegetables or different types of cheese. This cornbread pairs well with chili, BBQ, or as a delicious breakfast with butter and honey on top.