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Loaded Cornbread

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Loaded cornbread is the ultimate comfort food with a savory twist. This moist and flavorful dish takes traditional cornbread to new heights by incorporating shredded cheddar cheese, crispy turkey bacon, creamed corn, and spicy diced jalapeños. Perfectly golden and slightly crispy on the outside, this cornbread is soft and rich on the inside, making it the ideal side dish for barbecue meals, soups, stews, or holiday feasts. Whether you’re hosting a potluck or looking for a bold upgrade to your dinner table, loaded cornbread will steal the show with its balance of sweet, savory, and spicy flavors.

Ingredients

Scale
  • 3 cups cornmeal
  • 3 eggs
  • 2 1/2 cups milk
  • 1/2 cup oil
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons sugar
  • 6 slices turkey bacon, cooked and crumbled
  • 1 can (8.25 oz) creamed corn
  • 1 can (4 oz) diced jalapeños

Instructions

Preheat the oven to 425°F and place a few pads of butter around the inside of a cast iron skillet. If using a baking pan, grease the pan instead.

Place the cast iron skillet in the oven to melt the butter.

In a medium bowl, combine the cornmeal, eggs, milk, oil, cheese, sugar, turkey bacon, creamed corn, and diced jalapeños. Mix until combined.

Once the butter is melted and sizzling in the skillet, remove it from the oven and pour the batter evenly into the skillet. If using a baking pan, pour the batter into the pan.

Bake in the oven for about 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool for 5 minutes before serving.

Notes

  • Substitutions: This recipe is versatile and easy to customize. You can use plant-based alternatives for a vegan version, substitute turkey bacon with regular bacon or a vegetarian alternative, and adjust the spice level by modifying the amount of jalapeños.
  • Tips for Success:
    • Preheat your cast iron skillet for a crispier crust.
    • Avoid overmixing the batter to keep the cornbread light and fluffy.
    • Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
  • Storage: Leftovers can be wrapped tightly and stored at room temperature for up to 2 days, or frozen for up to 3 months. Reheat slices in the oven or microwave for best results.
  • Serving Suggestions: Serve warm with a drizzle of honey, a dollop of sour cream, or fresh herbs for garnish. Pair it with BBQ ribs, chili, or a hearty stew for a complete meal.

Find it online: https://claradelish.com/loaded-cornbread/