Oh, let me tell you, there’s nothing quite like the satisfaction of a warm slice of loaded cornbread! Just imagine pulling it out of the oven, the cheesy goodness bubbling away, and that savory aroma filling your kitchen. This isn’t just any cornbread; it’s a hearty delight loaded with cheese, crispy bacon, and a kick of jalapeños that’ll make your taste buds dance. I remember the first time I made this version for a family gathering. Everyone was raving about it, and I was just grinning from ear to ear, knowing I had created something special. Trust me, once you try this loaded cornbread, it’ll become your go-to recipe for gatherings, weeknight dinners, or even just a cozy night in. You won’t want to miss out on this deliciousness!
Ingredients List
Here’s everything you’ll need to whip up this scrumptious loaded cornbread. I promise, these ingredients come together to create a flavor explosion that’s simply irresistible!
- 1 cup cornmeal: This is the heart of your cornbread, giving it that classic texture and flavor.
- 1 cup all-purpose flour: It adds structure and helps your cornbread rise just right!
- 1 tablespoon baking powder: This is your leavening agent, ensuring your cornbread is nice and fluffy.
- 1/2 teaspoon salt: Just a pinch to enhance all the wonderful flavors.
- 1 cup milk: This keeps the batter moist and adds a lovely creaminess.
- 2 large eggs: They help bind everything together and give a rich texture.
- 1/4 cup melted butter: Because butter makes everything better! It adds richness and flavor.
- 1 cup shredded cheese: I love using a sharp cheddar for that bold flavor, but feel free to choose your favorite!
- 1/2 cup cooked and crumbled bacon: This adds a savory crunch. Trust me, you’ll want every bite loaded with bacon!
- 1/4 cup diced jalapeños: For that spicy kick! You can adjust the amount based on your heat preference.
How to Prepare Loaded Cornbread
Getting ready to make this loaded cornbread is like a little adventure in the kitchen! Follow these steps, and I promise you’ll be rewarded with a deliciously cheesy, savory treat that everyone will love.
Step 1: Preheat the Oven
First things first, let’s get that oven preheated to 400°F (200°C). This is super important because a hot oven helps your cornbread rise beautifully and get that golden crust. Trust me, you don’t want to skip this step!
Step 2: Mix Dry Ingredients
In a large bowl, grab your cornmeal, all-purpose flour, baking powder, and salt. Whisk them together until they’re well combined. You want to ensure that the baking powder is evenly distributed so your cornbread rises perfectly. It’s a simple step, but it makes a world of difference!
Step 3: Combine Wet Ingredients
Now, in another bowl, let’s whisk together the milk, eggs, and melted butter. I like to whisk them until they’re nice and smooth. This helps everything blend together later. Plus, the melted butter adds a lovely richness that you’ll definitely appreciate in every bite!
Step 4: Combine Wet and Dry Ingredients
Here’s where the magic happens! Pour the wet mixture into the bowl with the dry ingredients. Gently stir them together until just combined. You don’t want to overmix—just a few turns with your spatula should do it. It’s okay if there are a few lumps; that’s what makes it rustic and homemade!
Step 5: Add Cheese, Bacon, and Jalapeños
Time to fold in the star ingredients! Add your shredded cheese, crumbled bacon, and diced jalapeños to the batter. Use a spatula to gently fold them in, making sure they’re evenly distributed. This is where all that incredible flavor comes from, and I can already smell the goodness!
Step 6: Bake the Cornbread
Pour your batter into a greased baking dish, spreading it out evenly. Now, pop it into your preheated oven and bake for about 25-30 minutes. You’re looking for a lovely golden brown color and a toothpick inserted into the center should come out clean. Oh, the smell will be irresistible!
Step 7: Cool and Serve
Once it’s done, let the cornbread cool for just a few minutes in the pan. This helps it set up a bit more. But don’t wait too long—serve it warm for the best taste experience! Trust me, everyone will be coming back for seconds!
Tips for Success
Want to make sure your loaded cornbread turns out perfectly every time? Here are some of my favorite tips to ensure success in your baking adventure!
- Check for doneness: A toothpick inserted into the center should come out clean or with just a few crumbs. If it comes out wet, give it a few more minutes in the oven. No one likes a soggy cornbread!
- Let it cool slightly: I know it’s tempting to dive right in, but letting your cornbread cool for a few minutes will help it set up nicely, making it easier to cut into squares.
- Add spices: Want to kick up the flavor? Consider adding a sprinkle of smoked paprika or cumin for an extra layer of taste. It’s a game-changer!
- Experiment with cheese: While sharp cheddar is my go-to, don’t hesitate to try pepper jack for some heat or a creamy mozzarella for a milder flavor. The possibilities are endless!
- Serving ideas: This cornbread pairs wonderfully with chili, soups, or even just a dollop of butter and honey. Get creative with your pairings!
- Storing leftovers: If you have any left (which is rare, believe me!), store it in an airtight container for up to three days. You can even reheat it in the oven for that fresh-baked taste again!
Variations of Loaded Cornbread
If you’re feeling adventurous, there are so many fun ways to switch up this loaded cornbread recipe! Here are some of my favorite variations that will keep things exciting and delicious:
- Different Cheeses: Swap out the sharp cheddar for pepper jack if you like a little heat, or try a creamy mozzarella for a milder flavor. You can even mix in some feta for a tangy twist!
- Vegetable Medley: Toss in some sautéed bell peppers, corn kernels, or even spinach for an extra veggie boost. It adds color and a nice texture, plus it’s a great way to sneak in some greens!
- Sweet and Savory: For a unique take, add some diced jalapeños and a handful of sweet corn. The sweetness balances the spiciness beautifully, making every bite a delightful surprise.
- Herb-Infused: Mix in fresh herbs like chopped cilantro or green onions for a burst of freshness. It elevates the flavor profile and pairs wonderfully with the cheese and bacon!
- BBQ Loaded: Add some pulled pork or shredded chicken mixed with your favorite barbecue sauce for a smoky flavor. Talk about a cornbread that steals the show!
- Breakfast Style: Make it breakfast-friendly by incorporating cooked breakfast sausage and some shredded hash browns. Serve it with a sunny-side-up egg on top for a hearty start to your day!
With these variations, your loaded cornbread will never get boring! Feel free to mix and match to find your perfect combination. Happy baking!
Nutritional Information
Now, let’s talk nutrition! While this loaded cornbread is a delicious treat, it’s always good to know what you’re indulging in. Here’s a rough estimate of the nutritional values per serving (1 piece):
- Calories: 220
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 400mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 2g
- Protein: 6g
Keep in mind, these values can vary based on specific ingredients and portion sizes. So, while you enjoy this scrumptious cornbread, just remember it’s all about balance and moderation. Happy baking!
Frequently Asked Questions
Got questions about making this loaded cornbread? No worries—I’ve got you covered! Here are some common queries I often hear, along with my tried-and-true answers.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter in advance and store it in the fridge for up to 24 hours. Just give it a good stir before pouring it into the baking dish and pop it in the oven. It’s a great way to save time for gatherings!
How should I store leftovers?
If you have any leftovers (which is a rarity, trust me!), let the cornbread cool completely, then store it in an airtight container. It’ll stay fresh for about three days at room temperature or up to a week in the fridge. Just reheat it in the oven to bring back that lovely texture!
Can I use different types of cheese?
You bet! Feel free to experiment with different cheeses. Pepper jack adds a nice spicy kick, while mozzarella gives a milder flavor. Mix and match to find your favorite combination!
What can I serve with this loaded cornbread?
This cornbread is a fantastic side for chili, soups, or barbecued meats. You can also enjoy it on its own with a pat of butter or a drizzle of honey. It’s super versatile, so get creative!
Can I freeze the cornbread?
Yes, you can! Just wrap individual pieces tightly in plastic wrap and then store them in a freezer bag. They’ll keep well for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the oven.
What if I don’t have jalapeños?
No problem! You can leave them out entirely or substitute them with another spice, like diced bell peppers for sweetness or crushed red pepper flakes for some heat. Adjust to your taste—it’s all about making it yours!
Can I make this cornbread gluten-free?
Yes! Just swap the all-purpose flour for a gluten-free flour blend. Make sure it’s a one-to-one substitute for best results, and you’ll still get that delicious loaded cornbread experience!
If you have any more questions or need further tips, feel free to reach out. I’m here to help you make the best loaded cornbread ever!
Print
Loaded Cornbread: 7 Cheesy Goodness Secrets to Savor
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A savory and hearty cornbread loaded with cheese, bacon, and jalapeños.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup shredded cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup diced jalapeños
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk milk, eggs, and melted butter.
- Combine wet and dry ingredients.
- Fold in cheese, bacon, and jalapeños.
- Pour batter into a greased baking dish.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Serve warm for best taste.
- Can add more spices for extra heat.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: loaded cornbread, cornbread recipe, cheesy cornbread