If you are on the hunt for that perfect balance of savory, cheesy, and slightly sweet, let me introduce you to the Loaded Cheddar Cornbread with Bacon, Corn, and Green Onions Recipe. This cornbread is not just a side dish; it’s a superstar that steals the show with its crispy edges, tender crumb, and bursts of flavor from smoky bacon, sharp cheddar, and fresh green onions. Whether you’re making it for a family dinner or bringing it to a potluck, this recipe will have everyone coming back for seconds.
Ingredients You’ll Need
Loaded Cheddar Cornbread with Bacon, Corn, and Green Onions Recipe relies on simple yet carefully chosen ingredients that work harmoniously to deliver incredible taste and texture. Each element plays a vital role in making this dish irresistible, from the cornmeal’s grainy sweetness to the rich tang of buttermilk and the savory pop of green onions.
- 1 cup yellow cornmeal: Provides the classic corn flavor and a slightly gritty texture that’s essential for cornbread.
- 1 cup all-purpose flour: Balances the cornmeal, lending structure and softness.
- 1 tablespoon baking powder: Helps your cornbread rise to fluffy perfection.
- 1/2 teaspoon baking soda: Works alongside baking powder for lightness and a tender crumb.
- 1/2 teaspoon salt: Enhances all the flavors and prevents blandness.
- 1 cup buttermilk: Adds moisture and a subtle tang that brightens the dish.
- 1/2 cup sour cream: Contributes creaminess and richness to the batter.
- 2 large eggs: Bind everything together and add richness.
- 1/4 cup unsalted butter (melted): Infuses the batter with buttery goodness and tenderness.
- 1 cup shredded sharp cheddar cheese: Melts into pockets of intense, cheesy flavor.
- 1/2 cup cooked and crumbled bacon: Injects smoky saltiness that makes every bite a delight.
- 1/2 cup canned corn (drained): Adds pops of sweetness and color.
- 1/4 cup chopped green onions: Brings fresh, mild oniony brightness.
- 1 small jalapeño (seeded and diced, optional): Kicks up the heat for those who love a little spice.
How to Make Loaded Cheddar Cornbread with Bacon, Corn, and Green Onions Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400 degrees Fahrenheit. Grease a 9-inch square baking dish or, for that rustic charm and extra crispiness, use a seasoned cast iron skillet. This initial setup is crucial for creating a golden crust and ensuring the cornbread doesn’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. Taking the time to fully mix these dry ingredients ensures your cornbread will have an even rise and a consistent texture.
Step 3: Combine Wet Ingredients
In a separate bowl, stir together the buttermilk, sour cream, eggs, and melted butter until the mixture is smooth and uniform. The buttermilk and sour cream add moisture and a slight tang that balances the rich cheese and bacon.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the bowl with your dry mix. Stir gently until just combined—don’t overmix, or you risk a tough cornbread. It’s perfectly fine if there are a few lumps; they’ll bake out beautifully.
Step 5: Fold in the Goodies
Now for the fun part! Fold in the shredded sharp cheddar cheese, crumbled bacon, corn kernels, chopped green onions, and jalapeño if you want a little kick. These add-ins are what transform this recipe into the Loaded Cheddar Cornbread with Bacon, Corn, and Green Onions Recipe you’ll be dreaming about.
Step 6: Bake and Enjoy
Pour the batter into your prepared baking dish and spread it evenly. Bake for 25 to 30 minutes or until the top is a gorgeous golden brown and a toothpick inserted into the center comes out clean. Once baked, let it cool for about 10 minutes before slicing. This resting period allows the flavors to settle and makes slicing a breeze.
How to Serve Loaded Cheddar Cornbread with Bacon, Corn, and Green Onions Recipe
Garnishes
This cornbread is fantastic on its own but adding a few simple garnishes can deepen the experience. A pat of melting butter on warm squares, a sprinkle of extra shredded cheddar, or even a handful of finely chopped fresh herbs like parsley or chives can enhance both appearance and flavor.
Side Dishes
Loaded Cheddar Cornbread with Bacon, Corn, and Green Onions Recipe pairs wonderfully with hearty stews, chili, or slow-cooked barbecue meats. Its moist texture and rich flavor complement these dishes perfectly, soaking up savory juices and adding a welcome bit of cheesy comfort.
Creative Ways to Present
Want to impress your guests? Serve individual portions in mini cast iron skillets for a rustic touch. Alternatively, cube the cornbread to create croutons for a salad or soup topping, or even use it as a base for brunch by adding scrambled eggs and avocado slices on top.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your leftover cornbread tightly in plastic wrap or store it in an airtight container. It will keep well in the refrigerator for up to 3 days, maintaining flavor and moisture.
Freezing
Loaded Cheddar Cornbread with Bacon, Corn, and Green Onions Recipe freezes beautifully. Wrap individual slices in plastic wrap followed by foil, or place the whole cooled cornbread in a freezer-safe bag. It will last up to 2 months in the freezer without losing its texture or flavor.
Reheating
For best results, reheat slices in a toaster oven or regular oven at 350 degrees Fahrenheit for about 10 minutes to regain that fresh-baked crispness. Microwaving works in a pinch but may make the cornbread a bit soggy.
FAQs
Can I make this loaded cornbread without bacon?
Absolutely! You can omit the bacon for a vegetarian version and even add extra veggies like diced red bell peppers or chopped spinach to keep the texture and flavor interesting.
Is it okay to use frozen corn instead of canned?
Yes, just make sure to thaw and drain the corn well before folding it into the batter to avoid excess moisture affecting the texture.
What can I substitute for sour cream?
Greek yogurt is a fantastic substitute for sour cream, offering a similar tang and creaminess but with fewer calories and a bit more protein.
Can I make this cornbread in muffin tins?
You can! Divide the batter evenly into greased muffin tins and bake for about 15-20 minutes. Muffins are great for individual servings and portable snacks.
How spicy does the jalapeño make the cornbread?
The jalapeño adds a mild warmth that complements the savory flavors without overwhelming the palate. You can adjust the heat by using less, omitting the seeds, or skipping it altogether.
Final Thoughts
There’s something truly special about making and sharing this Loaded Cheddar Cornbread with Bacon, Corn, and Green Onions Recipe. It’s comfort food at its finest, and once you give it a try, I’m sure it will become a beloved staple in your kitchen too. Trust me, it’s the perfect side that turns any meal into a celebration.
Print
Loaded Cheddar Cornbread with Bacon, Corn, and Green Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Loaded Cornbread is a savory and rich baked dish perfect as a side for any meal. This recipe combines classic cornbread ingredients with sharp cheddar cheese, crispy bacon, fresh corn, green onions, and an optional kick from jalapeño for extra flavor. Baked to golden perfection in a cast iron skillet or a baking dish, this cornbread is moist, cheesy, and full of texture, making it an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Add-ins
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/2 cup canned corn (drained)
- 1/4 cup chopped green onions
- 1 small jalapeño (seeded and diced, optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or a cast iron skillet to prevent sticking and ensure an even bake.
- Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the batter.
- Combine wet ingredients: In a separate bowl, whisk together buttermilk, sour cream, eggs, and melted butter until smooth and well blended, creating a creamy base for the batter.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid over-mixing to keep the cornbread tender.
- Fold in add-ins: Carefully fold in the shredded cheddar cheese, cooked bacon, corn kernels, chopped green onions, and diced jalapeño if using. This adds texture and a burst of savory flavors.
- Pour and bake: Transfer the batter into the prepared baking dish or skillet, spreading it evenly. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cornbread to cool for about 10 minutes before slicing. This helps it set and makes for easier serving.
Notes
- You can substitute Greek yogurt for sour cream to maintain the creamy texture while adding a slight tang.
- For a vegetarian version, omit the bacon and consider adding extra vegetables like diced red bell peppers or chopped spinach for additional flavor and nutrients.
- Use a cast iron skillet for extra crispy edges and rustic presentation.
- Adjust the amount of jalapeño based on your preferred spice level or omit for a milder cornbread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
