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!
Annette
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
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!
Daryl
Recipe states 1 “can” cream corn. What size can? 16oz or 8 oz?
Kristin
Sorry about forgetting that, I use the 14.75 oz cans 🙂
Jenn
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
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!!
Linda Stavinoha
I didn’t notice any baking powder….is this more of a flat cornbread?
Kristin
I wouldn’t call it flat per say, but its not super thick. About 2 inches roughly! Its tasty 🙂
Daisy
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
You could leave the sugar the same if desired, or reduce by half! Up to you! Enjoy!!
Tracy
Can I use buttermilk in place of the regular milk?
Kristin
Sure! I bet that would be great!
awh
do you drain the can of jalapenos?
awh
and do you use sharp cheddar?
awh
oops, one more question…what size can of jalapenos?
Kristin
Yes, drain the can of jalapenos!
Kristin
I do, but any type works, completely up to you!
Kristin
I use the 4 oz can 🙂
Benna
Is this self rising corn meal?
Kristin
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!
Benna
Yes self rising cornmeal needs no salt , baking soda, etc. added to make it rise.
Kristin
I’ll have to look for that next time I’m at the store! Learn something new everyday, thanks for that info!
Debbie B
Is a cast iron skillet a must?
Kristin
Nope, any pan or over safe skillet will work!
Valerie
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
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!
Kathryn
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
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!
Geoff
I don’t see how this makes bread without flour or self rising cornmeal mix plan cornmeal would be terrible in my opinion.
Kristin
I assure you its good! Its not quite the same texture of bread, its a little more dense! Its good though!
Shelley Davis
What size baking dish could be used? This recipe sounds so good!
Thank You!
Kristin
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
Judy Young
Do you use cornmeal with flour already in it.
Kristin
No, I use cornmeal, not the corn flour. Its a small bag typically in the baking aisle of the grocery store! Enjoy!
Barbara
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
Yay! So glad to hear you enjoyed it!! Love the changes you made too!! Yum!