Classic Cornbread gets kicked up several notches in this Loaded Cornbread recipe by adding in cheese, bacon, corn, and more! The perfect side dish to go with any meal!
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One of my favorite side dishes to pair with a bowl of chili is cornbread. Since there are so many versions, there is always a way to change it up and try something new. From sweet cornbread, to loaded cornbread, classic cornbread, and more! Which is your favorite?
Personally, I am a loaded cornbread fanatic. Something about adding in bacon, jalapenos, and anything else I can find makes me want to finish the skillet off all by myself.
My husband is definitely a sweet cornbread fan. He likes his cornbread to taste a bit like cake, versus cornbread, haha!
Over the years, I have tweaked several family favorites and we now stick to our favorites. Depending on the dish, I decide which recipe I am going to make!
Jump to:
- Check out these other great cornbread options:
- The best part about this loaded cornbread, 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!! Maybe even add in some green chiles, Mexicorn, change up the cheese, etc.
- This Southern favorite bread is taken up a notch when it’s filled with bacon, peppers, and cheese. This Loaded Cornbread is a perfect for any time of the year. Print the recipe below and be sure to give it a try!
- Loaded Cornbread
Check out these other great cornbread options:
Knock Your Socks Off Cornbread
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.
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 this loaded cornbread, 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!! Maybe even add in some green chiles, Mexicorn, change up the cheese, etc.
Enjoy and be sure to let me know what you think in the comment section below if you give this a try!
Ingredients Needed:
See printable recipe card below for exact measurements and directions.
- Cornmeal
- Eggs
- Milk
- Oil
- Cheddar cheese, shredded
- Sugar
- Bacon, cooked and crumbled
- Creamed corn
- Diced jalapenos
How to prepare:
- Preheat oven- 425 degrees
- Grease pan/skillet- melt butter into skillet if using cast iron or grease a pan.
- Combine ingredients- in a bowl, combine the cornmeal, eggs, milk, oil, cheese, sugar, bacon, corn, and jalapeno.
- Pour batter into prepared pan- whether using cast iron skillet or baking pan, pour batter evenly.
- Place in oven- place pan/skillet into oven and bake 25-30 minutes.
- Serve- and enjoy!
This Southern favorite bread is taken up a notch when it’s filled with bacon, peppers, and cheese. This Loaded Cornbread is a perfect for any time of the year. Print the recipe below and be sure to give it a try!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Loaded Cornbread
Equipment
Ingredients
- 3 cups cornmeal
- 3 eggs
- 2 ½ cups milk
- ½ cup oil
- 1 ½ cups cheddar cheese *shredded
- 2 tablespoon sugar
- 6 slices bacon *cooked/crumbled
- 1 can creamed corn I use the 8.25 oz can
- 1 can diced jalapenos 4 ounce can
Instructions
- Place cast iron skillet into oven (if using), to melt the butter.
- 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.
Nutrition
Recipe updated 10/25/21
Kathryn Schafer says
It was just way too dense. I really had thought that a mistake of no flour in this recipe had occurred! And maybe it was my choice of cornmeal that was the culprit; I used Albers Yellow Cornmeal. Even their box recipes call for some flour.
Kristin says
It is a dense cornbread but should have still been yummy. Be sure to check out the video tutorial in the post to make sure everything was correct! Sorry to hear it wasn’t a favorite of yours!
Michelle Brumfield says
You got to use self rising cornmeal mix, and follow Their directions and then add your jalapeño peppers, your cream, corn, onions, and cheese
Nancee says
Can you make this in something other than a cast iron skillet? I don’t have one of those (I know….horrors, un American).
Kristin says
Absolutely! This can be made in a baking dish, an 8×8 should be perfect! Just adjust the bake time as it may take a bit longer! Enjoy!!
LD Salverson says
How much butter do I melt in cast iron?? Receipe does not state amount. I’ve made many of your creations, and can’t wait to make this one. Thanks!
Kristin says
I usually use about 2 tbsp butter bc that seems to be enough to coat the entire pan once melted! Hope you enjoy this recipe, so glad to hear you have enjoyed some of my other recipes as well!
Bonnie Crim says
I used canned Niblet corn, and scallions. I felt that the cream corn just didn’t show me any sign of a corn flavor.
Kristin says
Good idea! Yum!!
Barbara says
Made this tonight! Delicious! Plain cornmeal, buttermilk, eggs, (eggs help it rise some), corn and peppers! I cooked it at 450* so it got a little more crispy crust!, everyone loved it! Be sure you have lots of butter👍
Kristin says
Yay! So glad to hear you enjoyed it!! Love the changes you made too!! Yum!
Judy Young says
Do you use cornmeal with flour already in it.
Kristin says
No, I use cornmeal, not the corn flour. Its a small bag typically in the baking aisle of the grocery store! Enjoy!
Shelley Davis says
What size baking dish could be used? This recipe sounds so good!
Thank You!
Kristin says
I used a 10 1/2 inch skillet to make this! If using a baking dish, I would recommend an 8×8 baking pan! Hope that helps! Enjoy
Geoff says
I don’t see how this makes bread without flour or self rising cornmeal mix plan cornmeal would be terrible in my opinion.
Kristin says
I assure you its good! Its not quite the same texture of bread, its a little more dense! Its good though!
Kathryn says
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.
Kristin says
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!
Valerie says
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?
Kristin says
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!
Debbie B says
Is a cast iron skillet a must?
Kristin says
Nope, any pan or over safe skillet will work!
Benna says
Yes self rising cornmeal needs no salt , baking soda, etc. added to make it rise.
Kristin says
I’ll have to look for that next time I’m at the store! Learn something new everyday, thanks for that info!
Benna says
Is this self rising corn meal?
Kristin says
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!
awh says
oops, one more question…what size can of jalapenos?
Kristin says
I use the 4 oz can 🙂
awh says
and do you use sharp cheddar?
Kristin says
I do, but any type works, completely up to you!
awh says
do you drain the can of jalapenos?
Kristin says
Yes, drain the can of jalapenos!
Tracy says
Can I use buttermilk in place of the regular milk?
Kristin says
Sure! I bet that would be great!
Daisy says
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.
Kristin says
You could leave the sugar the same if desired, or reduce by half! Up to you! Enjoy!!
Linda Stavinoha says
I didn’t notice any baking powder….is this more of a flat cornbread?
Kristin says
I wouldn’t call it flat per say, but its not super thick. About 2 inches roughly! Its tasty 🙂
Jenn says
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!
Kristin says
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!!
Daryl says
Recipe states 1 “can” cream corn. What size can? 16oz or 8 oz?
Kristin says
Sorry about forgetting that, I use the 14.75 oz cans 🙂
Annette says
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.
Kristin says
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!