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Fully Loaded Cornbread

This skillet baked Fully Loaded Cornbread recipe is filled with bacon, green onion, cheese and flavorful seasonings. It’s a spectacular companion for homestyle eats such as chili, soup or a simple bowl of pinto beans to round out the meal.

Fully Loaded Cornbread

Easy Fully Loaded Cornbread Recipe

Cornbread has many faces. Classic Southern cornbread would be made using all yellow cornmeal usually without any sort of sugar added to the mix but, that’s not always the case. Depending on who’s making it, there may be a small amount of sugar added, as seen in this recipe for classic cornbread from Southern Living. My Mom would typically bake cornbread in a cast iron skillet that had been greased with either melted shortening or bacon drippings. It’s the kind of cornbread that my Dad enjoyed crumbled in a glass of cold buttermilk. The flavor is usually savory in nature, and it has a coarse texture but, delicious all the same. How to make Cornbread from scratch:

  • Cornmeal – Plain yellow cornmeal.
  • Flour – All purpose flour.
  • Leavening – Baking powder, baking soda and salt.
  • Seasonings – Granulated garlic and onion powder.
  • Cheese – Shredded sharp cheddar cheese.
  • Mix-ins – Bacon cooked and crumbled, green onions, green chiles and cream style corn.
  • Milk – Buttermilk (not fat free).
  • Butter – Salted or unsalted butter, melted.
  • Eggs – Three large eggs.
cornmeal bacon cheese and onion in a bowl

How to Make the Best Fully Loaded Cornbread Recipe

Stone Ground Cornmeal Versus Supermarket Brands. What are stone ground grits? For this loaded cornbread recipe I use stone-ground cornmeal. If you aren’t familiar with it, stone-ground literally means it was ground between two stones leaving some of the germ and hull intact. In short, this has an effect on the coarse texture and it gives the cornmeal a more interesting flavor. The color can also be a bit more intense. Rest assured, your favorite brand of plain yellow cornmeal at your local market will work like a charm and both can be used interchangeably in recipes.

  • Ingredients you’ll need to make this recipe for Loaded cornbread: Plain yellow cornmeal OR plain stone ground cornmeal, all purpose flour, baking powder, baking soda, salt, granulated garlic, onion powder, shredded cheddar cheese, crumbled bacon, green onions, one can of cream style corn, butter, buttermilk, large eggs and one can of chopped green chiles.
  • If you don’t have a cast iron skillet, you can use any similar size oven safe skillet or utilize another type of baking pan.
  • If you didn’t save drippings from the bacon don’t panic, you can brush the skillet with melted butter, too.
  • Why add flour to cornbread? It lends a tender crumb to the baked cornbread.
  • If you prefer, the green chilies can be omitted. They typically aren’t super spicy, they add to the flavor profile overall. You could also add the same amount of  chopped pickled jalapenos, if you really like heat.
  • This cornbread freezes very well, if you have leftovers you’d like to store for other meals. Cool it completely, then wrap in freezer wrap and freeze for up to one month.
  • Store leftover loaded cornbread in an airtight container chilled in the refrigerator for up to 3 days. Reheat in single serving portions in the microwave.
Baked Fully Loaded Cornbread

Southern Style Recipes to Serve with Fully Loaded Cornbread

I can’t think of many entrees this cornbread wouldn’t complement, but there are a few honorable mentions that it goes with particularly well. More recipes you may like to try:

Fully Loaded Cornbread

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Helpful Kitchen Items:

Fully Loaded Cornbread

Prep Time10 minutes
Cook Time35 minutes
Cooling time10 minutes
Total Time55 minutes
Course: Bread, Main Course
Cuisine: American
Keyword: cornbread-recipes, fully-loaded-cornbread, loaded-cornbread, southern-cornbread-recipes
Servings: 10 servings
Calories: 529kcal


  • 2 1/2 cups plain yellow cornmeal
  • 1 cup all purpose flour
  • 1 Tbsp baking powder, plus 1 tsp
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 2 cups shredded sharp cheddar cheese
  • 1/2 lb bacon cooked and crumbled, reserve 2 Tbsp drippings
  • 1 bunch green onion chopped
  • 1 14.5 oz can cream style corn
  • 1 cup buttermilk
  • 1/2 cup butter melted
  • 3 large eggs
  • 1 4 oz can chopped green chilies drained


  • Preheat oven to 375°F. Brush sides and bottom of a 10 inch cast iron skillet or similar with 2 Tbsp reserved bacon drippings.
  • In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, baking powder, salt, baking soda, garlic and onion powder.
  • Add cheese, bacon and onion to dry ingredients, mix well.
  • In a separate bowl, whisk together cream corn, buttermilk, butter, eggs and green chilies until fully blended.
  • Add wet to dry ingredients mixing until fully combined. Spread evenly in skillet.
  • Bake for 35-40 minutes until golden and a toothpick inserted into the center shows moist crumbs. Check at 30 minutes and lay foil on top to prevent over browning, if needed.
  • Cool in pan for 10 minutes, slice and serve.


Serving: 1serving | Calories: 529kcal | Carbohydrates: 46g | Protein: 17g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1111mg | Potassium: 277mg | Fiber: 5g | Sugar: 5g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 281mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



    1. You can make cornbread without flour (replace it with cornmeal) or use a gluten free flour if you’ve had success baking with it in the past.I haven’t tested it specifically with this recipe. If you try it, let us know how it goes.

  1. 5 stars
    Hello Melissa,
    This recipe is a keeper , and deserves a 5 star rating!
    Very flexible in terms of what may be added or substituted. For example, I added 1 tsp chili powder and I used 8 mini bake pans, along with a 10″ cast iron skillet (there is that much batter!).
    Flavour-full and absolutely delicious! Totally enjoyed by all family members.
    Thanks for sharing.

    1. You can bake this in any size pan you like. A 13 x 9 inch dish will yield thinner pieces and won’t take as long to bake. A 9 x 9 in pan or any oven safe skillet will work.

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