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

Scale

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)

Cook Mode Prevent your screen from going dark

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.