My go-to side dish with chili is cornbread. My hubby loves a good sweet cornbread, however, I am a big fan of loaded cornbread. Throw some jalapenos, corn, bacon, etc. in there and I am one happy girl.
Last weekend, for Superbowl Sunday, we made a big pot of chili. I decided to change things up from sweet cornbread and make a loaded version in my cast iron skillet (have I mentioned how much I LOVE that thing, hehe). The cornbread was the perfect side dish and complimented the chili perfectly. Since I added a bit extra jalapeno, it had quite the kick to it and my kids stayed clear of it, but it was delicious nonetheless. The best part about it, it’s easy to change up. If you don’t like jalapenos, leave them out. Love bacon? Add more! Change it up depending on what you prefer!!
Enjoy!
Ingredients:
- 3 cups cornmeal
- 3 eggs
- 2 1/2 cups milk
- 1/2 cup oil
- 1 1/2 cups cheddar cheese, shredded
- 2 tbsp. sugar
- 6 strips bacon, cooked and crumbled
- 1 can creamed corn
- 1 can diced jalapenos
Directions:
- Preheat oven to 425 and place a few pads of butter around inside of cast iron skillet. (If using a baking pan, simply grease pan)
- Place cast iron skillet, if using, into oven to preheat.
- Meanwhile, combine the cornmeal, eggs, milk, oil, cheese, sugar, bacon, corn, and jalapenos in medium bowl. Mix until combined.
- Once butter is melted in skillet and sizzling, remove from oven and pour batter evenly inside. If using baking pan, pour batter into pan.
- Place in oven and allow to cook for about 25-30 minutes.
- Remove from oven and allow to cool for 5 minutes before serving!
Oh My Gosh, this looks so good. My husband and I work together as a team and we travel all over the USA competing in chili cook -offs, including people’s choice chili. I can’t wait to give this a try and use it to gain votes if it’s good. (How could it not, it has bacon and jalepenos in it!) It looks exactly how I like it, Sassy, Classy, and a bit Bad-Assy.
Oh how fun!! I would love to see your favorite chili recipe as I am always looking for new versions!! Hope you love this, sounds like you will!! I absolutely loved your sassy, classy, and a bit bad-assy line!! So fun!
Recipe states 1 “can” cream corn. What size can? 16oz or 8 oz?
Sorry about forgetting that, I use the 14.75 oz cans 🙂
Few questions:
-Butter doesn’t sizzle, it just burns. So do you put the batter in before the oven is done heating up or do you just wait?
-also, is the batter supposed to be loose?
-what size skillet?
Thanks!
You place the butter into the pan prior to it heating up. It will melt and act as the grease in the pan. If not using a cast iron, simply grease the pan and omit the butter instruction.
Batter is somewhat loose, yes, not thick like dough.
As for size skillet, I use a 12 inch, but 10 inch works as well, whichever you have on hand. Just keep on eye on timing and remove from oven once cooked through!
Enjoy!!
I didn’t notice any baking powder….is this more of a flat cornbread?
I wouldn’t call it flat per say, but its not super thick. About 2 inches roughly! Its tasty 🙂
We can’t have jalapenos; if I leave them out, would you recommend reducing or leaving out the sugar, since sweet balances heat?
Also, can I just say, butter totally does sizzle.
You could leave the sugar the same if desired, or reduce by half! Up to you! Enjoy!!
Can I use buttermilk in place of the regular milk?
Sure! I bet that would be great!
do you drain the can of jalapenos?
and do you use sharp cheddar?
oops, one more question…what size can of jalapenos?
Yes, drain the can of jalapenos!
I do, but any type works, completely up to you!
I use the 4 oz can 🙂
Is this self rising corn meal?
This is regular corn meal, I honestly didn’t know there was self rising! I looked on the bag I use and it doesn’t list it, so I’d say no!
Yes self rising cornmeal needs no salt , baking soda, etc. added to make it rise.
I’ll have to look for that next time I’m at the store! Learn something new everyday, thanks for that info!
Is a cast iron skillet a must?
Nope, any pan or over safe skillet will work!
I have a question. Due to beef & pork allergies, could I use turkey sausage in this instead of bacon? I’m not a huge fan of turkey bacon, but thought turkey sausage might be pretty good in it, if it would work. What do u think? How much would u use……….1/3-1/2 pound?
Oh absolutely! You can omit as well! Totally up to you! As for amount, I say 1/2 lb should be great in this! Enjoy!
I made this just as you directed and, honestly, it seemed like way too much cornmeal…was somewhat dry and too dense of texture. It seems like some flour is needed, or something…we prefer a lighter, softer cornbread, I guess.
This cornbread does end up having a dense like texture, but shouldn’t be dry. For a lighter cornbread, you can also try this one https://thecookinchicks.com/knock-your-socks-off-cornbread/ and if you don’t like it too sweet, you can cut the sugar down by up to 1 cup!