This skillet baked Fully Loaded Cornbread 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
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.
Stone Ground Cornmeal Versus Supermarket Brands
I used stone-ground cornmeal for this loaded cornbread recipe but, rest assured, it’s not imperative that it be used. 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 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.
- 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.
- This cornbread freezes very well, if you have leftovers you’d like to store for other meals.
- Why add flour? It lends a tender crumb to the baked cornbread.
- If you prefer, the green chilies can be omitted.
Dishes to Enjoy with Fully Loaded Cornbread
I can’t think of many entrees this cornbread wouldn’t compliment but, there are a few it goes with particularly well.
- Best Pinto Beans
- Slow Cooked County Ribs and Barbecue Beans
- 15 Bean Soup
- Best Classic Chili Recipe
- Black Eyed Pea Soup
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Helpful Kitchen Items:
Fully Loaded Cornbread
- 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.