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    Home » Recipes » Quick Breads

    Loaded Cornbread

    Modified: Nov 28, 2023 · Published: Oct 25, 2021 by Kristin · This post may contain affiliate links. · 45 Comments

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    Jump to Recipe

    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!

    flavorful cornbread loaded with bacon, peppers, cheese, and more

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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!

    a slice of southern loaded cornbread

    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

    Simple Cornbread Casserole

    Cast Iron Skillet 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.

    fluffy and flavorful cornmeal bread loaded with toppings

    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!

    loaded cornbread with lots of add in's

     

    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

    tender bread that has jalapeno, cheese, bacon, and corn added

    How to prepare:

    1. Preheat oven- 425 degrees
    2. Grease pan/skillet- melt butter into skillet if using cast iron or grease a pan.
    3. Combine ingredients- in a bowl, combine the cornmeal, eggs, milk, oil, cheese, sugar, bacon, corn, and jalapeno.
    4. Pour batter into prepared pan- whether using cast iron skillet or baking pan, pour batter evenly.
    5. Place in oven- place pan/skillet into oven and bake 25-30 minutes.
    6. Serve- and enjoy!

    flavorful, moist, and fluffy cornbread loaded with bacon, cheese, peppers, and more

    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!

    cast iron skillet cornbread loaded with cheese, bacon, and peppers

    Want to save this recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Please enable JavaScript in your browser to complete this form.
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    moist, flavorful cornbread loaded with add in's

    Loaded Cornbread

    Recipe by: Kristin
    Classic Cornbread gets kicked up several notches in this Loaded Cornread recipe by adding in cheese, bacon, corn, and more! The perfect side dish to go with any meal!
    4.22 from 19 votes
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    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course Side Dish, Snack
    Cuisine American
    Servings 8
    Calories 496 kcal

    Equipment

    • Mixing Bowls
    • Cast Iron Skillet

    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
     

    • 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 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.
    • Remove from oven and allow to cool for 5 minutes before serving!

    Nutrition

    Calories: 496kcalCarbohydrates: 63gProtein: 12gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 70mgSodium: 942mgPotassium: 478mgFiber: 7gSugar: 11gVitamin A: 980IUVitamin C: 7mgCalcium: 111mgIron: 3mg
    Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

    Recipe updated 10/25/21

    More Quick Breads

    • slices of quick bread on a wood cutting board.
      Snickerdoodle Zucchini Bread
    • slices of quick bread on a white plate served with butter.
      Blueberry Banana Bread
    • Garlic Bread Pizza on a wood cutting board.
      Garlic Bread Pizza
    • a loaf of snickerdoodle banana bread on a wire rack.
      Snickerdoodle Banana Bread
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    Comments

    1. Kathryn Schafer says

      March 14, 2024 at 2:24 pm

      3 stars
      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.

      Reply
      • Kristin says

        March 15, 2024 at 12:20 pm

        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!

        Reply
      • Michelle Brumfield says

        June 10, 2024 at 1:06 pm

        You got to use self rising cornmeal mix, and follow Their directions and then add your jalapeño peppers, your cream, corn, onions, and cheese

        Reply
    2. Nancee says

      April 13, 2023 at 12:04 pm

      Can you make this in something other than a cast iron skillet? I don’t have one of those (I know….horrors, un American).

      Reply
      • Kristin says

        April 13, 2023 at 12:07 pm

        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!!

        Reply
    3. LD Salverson says

      October 28, 2021 at 8:22 am

      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!

      Reply
      • Kristin says

        October 28, 2021 at 8:54 am

        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!

        Reply
    4. Bonnie Crim says

      June 05, 2021 at 5:53 pm

      I used canned Niblet corn, and scallions. I felt that the cream corn just didn’t show me any sign of a corn flavor.

      Reply
      • Kristin says

        June 07, 2021 at 9:17 am

        Good idea! Yum!!

        Reply
    5. Barbara says

      March 05, 2021 at 7:55 pm

      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👍

      Reply
      • Kristin says

        March 06, 2021 at 3:51 pm

        Yay! So glad to hear you enjoyed it!! Love the changes you made too!! Yum!

        Reply
    6. Judy Young says

      March 09, 2020 at 3:12 pm

      Do you use cornmeal with flour already in it.

      Reply
      • Kristin says

        March 09, 2020 at 3:46 pm

        No, I use cornmeal, not the corn flour. Its a small bag typically in the baking aisle of the grocery store! Enjoy!

        Reply
    7. Shelley Davis says

      March 08, 2020 at 11:52 am

      What size baking dish could be used? This recipe sounds so good!
      Thank You!

      Reply
      • Kristin says

        March 08, 2020 at 12:15 pm

        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

        Reply
    8. Geoff says

      March 05, 2020 at 11:33 am

      I don’t see how this makes bread without flour or self rising cornmeal mix plan cornmeal would be terrible in my opinion.

      Reply
      • Kristin says

        March 05, 2020 at 3:10 pm

        I assure you its good! Its not quite the same texture of bread, its a little more dense! Its good though!

        Reply
    9. Kathryn says

      November 07, 2019 at 11:53 am

      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.

      Reply
      • Kristin says

        November 08, 2019 at 10:27 am

        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!

        Reply
    10. Valerie says

      November 05, 2019 at 3:01 pm

      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?

      Reply
      • Kristin says

        November 06, 2019 at 11:34 am

        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!

        Reply
    11. Debbie B says

      September 04, 2019 at 12:20 pm

      Is a cast iron skillet a must?

      Reply
      • Kristin says

        September 05, 2019 at 10:29 am

        Nope, any pan or over safe skillet will work!

        Reply
    12. Benna says

      May 23, 2019 at 6:47 pm

      Yes self rising cornmeal needs no salt , baking soda, etc. added to make it rise.

      Reply
      • Kristin says

        May 24, 2019 at 8:04 am

        I’ll have to look for that next time I’m at the store! Learn something new everyday, thanks for that info!

        Reply
    13. Benna says

      May 23, 2019 at 12:05 pm

      Is this self rising corn meal?

      Reply
      • Kristin says

        May 23, 2019 at 1:13 pm

        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!

        Reply
    14. awh says

      March 27, 2019 at 10:29 pm

      oops, one more question…what size can of jalapenos?

      Reply
      • Kristin says

        March 28, 2019 at 8:30 am

        I use the 4 oz can 🙂

        Reply
    15. awh says

      March 27, 2019 at 10:25 pm

      and do you use sharp cheddar?

      Reply
      • Kristin says

        March 28, 2019 at 8:29 am

        I do, but any type works, completely up to you!

        Reply
    16. awh says

      March 27, 2019 at 10:24 pm

      do you drain the can of jalapenos?

      Reply
      • Kristin says

        March 28, 2019 at 8:29 am

        Yes, drain the can of jalapenos!

        Reply
    17. Tracy says

      March 11, 2019 at 10:43 am

      Can I use buttermilk in place of the regular milk?

      Reply
      • Kristin says

        March 12, 2019 at 7:54 am

        Sure! I bet that would be great!

        Reply
    18. Daisy says

      March 01, 2019 at 12:53 pm

      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.

      Reply
      • Kristin says

        March 02, 2019 at 9:14 am

        You could leave the sugar the same if desired, or reduce by half! Up to you! Enjoy!!

        Reply
    19. Linda Stavinoha says

      January 13, 2019 at 4:23 pm

      I didn’t notice any baking powder….is this more of a flat cornbread?

      Reply
      • Kristin says

        January 14, 2019 at 9:40 am

        I wouldn’t call it flat per say, but its not super thick. About 2 inches roughly! Its tasty 🙂

        Reply
    20. Jenn says

      January 06, 2019 at 10:59 am

      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!

      Reply
      • Kristin says

        January 06, 2019 at 11:52 am

        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!!

        Reply
    21. Daryl says

      August 11, 2018 at 5:44 pm

      Recipe states 1 “can” cream corn. What size can? 16oz or 8 oz?

      Reply
      • Kristin says

        August 13, 2018 at 3:42 pm

        Sorry about forgetting that, I use the 14.75 oz cans 🙂

        Reply
    22. Annette says

      February 16, 2016 at 12:57 pm

      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.

      Reply
      • Kristin says

        February 16, 2016 at 6:04 pm

        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!

        Reply
    4.22 from 19 votes (18 ratings without comment)

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    Welcome to The Cookin' Chicks…I am so glad you've stopped by! I am Kristin, a busy mom of 3, a wife, and a family chef! There are three things that motivate me each day - Family, Faith, and FOOD! I, along with the occasional help of friends and family, want to share my food creations with you! So, I invite you to join me around my dinner table through the recipes that I will share with you here. I hope you will enjoy the journey as much as I do!

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