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Fully Loaded Cornbread

Fully Loaded Cornbread

Course Bread, Main Course
Cuisine American
Keyword cornbread-recipes, fully-loaded-cornbread, loaded-cornbread, southern-cornbread-recipes
Prep Time 10 minutes
Cook Time 35 minutes
Cooling time 10 minutes
Total Time 55 minutes
Servings 10 servings


  • 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.