Loaded Cornbread
This Loaded Cornbread is a delightful twist on the classic cornbread. Packed with flavor, it features bits of cheese, jalapeños, and corn, making it a perfect side dish for any meal or an impressive addition to holiday gatherings.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 9x13 inch baking dish
- 1 cutting board
- 1 spatula
- 1 measuring cups and spoons
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter Melted
- 2 large eggs
- 1 cup shredded cheddar cheese
- ½ cup canned corn Drained
- ¼ cup pickled jalapeños Chopped
- ¼ cup green onions Chopped
Instructions
- Preheat your oven to 400°F (200°C) and grease the baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the buttermilk, melted butter, and eggs until blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
- Fold in the cheddar cheese, corn, jalapeños, and green onions until evenly distributed.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- 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.
- Remove from the oven and let it cool for 5 minutes before slicing into squares and serving.
Notes
Feel free to adjust the spice level by using fewer or more jalapeños.
You can add cooked bacon or sausage for an even heartier version.
This Loaded Cornbread pairs wonderfully with chili, soups, or as a stand-alone snack. Enjoy!