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.
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 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.
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:
- This recipe for the Best Pinto Beans includes ingredients that elevate the flavor profile of this downhome favorite.
- Slow Cooked County Ribs and Barbecue Beans simmer low and slow until the ribs are fall apart tender.
- 15 Bean Soup will fill up the family without breaking the bank.
- Best Classic Chili Recipe is a must-make for game day and chili nights by the campfire with friends.
- Black Eyed Pea Soup is a New Year's Day tradition.
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Helpful Kitchen Items:
Fully Loaded Cornbread
- 2 ½ cups plain yellow cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder, plus 1 tsp
- 1 ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 2 cups shredded sharp cheddar cheese
- ½ lb bacon cooked and crumbled, reserve 2 tablespoon drippings
- 1 bunch green onion chopped
- 1 14.5 oz can cream style corn
- 1 cup buttermilk
- ½ 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 tablespoon 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.