Name: Loaded Cornbread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American Southern
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 1/2 cup unsalted butter (melted); 2 large eggs; 1 cup shredded cheddar cheese; 1/2 cup canned corn (drained); 1/4 cup pickled jalapeños (chopped); 1/4 cup green onions (chopped)

Jump to Recipe

If you’re craving something warm, comforting, and packed with flavor, this Loaded Cornbread is an absolute must-make. Combining the perfect balance of savory cheddar, sweet corn, and just the right kick from pickled jalapeños, this cornbread takes a classic southern favorite into a whole new realm of deliciousness. Every bite is moist, cheesy, and bursting with texture, making it the perfect side or even a satisfying snack on its own.

Ingredients You’ll Need

Getting this Loaded Cornbread just right is all about using simple, quality ingredients that come together effortlessly. Each element plays a crucial role—the cornmeal gives that signature crumbly texture, while the cheddar cheese adds creamy richness. The pickled jalapeños bring a bright, zesty zip, and the green onions lighten the dish with their fresh, mild flavor.

Cornmeal: Provides the iconic grainy texture and traditional cornbread flavor.
All-purpose flour: Balances the texture for a tender crumb.
Granulated sugar: Adds a subtle sweetness to complement the savory ingredients.
Baking powder: Acts as the leavening agent for a light, fluffy cornbread.
Salt: Enhances all the other flavors beautifully.
Buttermilk: Infuses moisture and a slight tanginess that lifts the batter.
Unsalted butter (melted): Brings richness and helps create a tender crumb.
Eggs: Bind everything together and add structure.
Shredded cheddar cheese: Melts into gooey pockets of savory goodness.
Canned corn (drained): Adds bursts of sweet crunchiness throughout.
Pickled jalapeños (chopped): Inject a zesty, tangy heat that wakes up your taste buds.
Green onions (chopped): Provide fresh color and a mild onion flavor that balances the spice.

How to Make Loaded Cornbread

Step 1: Preheat and Prepare

Start by setting your oven to 400°F (200°C) so it’s nice and hot when you’re ready to bake. Grease your baking dish well with cooking spray or butter to ensure that beautiful golden crust doesn’t stick and comes out perfectly crisp.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until everything is evenly combined. This step is key for distributing your leavening and seasoning for a consistent rise and flavor.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the buttermilk, melted butter, and eggs until smooth and well blended. The buttermilk adds moisture and a subtle tang, while the eggs and butter enrich the batter for a supple texture.

Step 4: Bring It All Together

Pour the wet ingredients into the dry and stir gently until just combined. Be careful not to overmix here; a few lumps in the batter mean your cornbread will stay light and tender instead of dense.

Step 5: Fold in the Good Stuff

Now for the fun part—fold in the shredded cheddar cheese, drained corn, chopped pickled jalapeños, and green onions. This colorful medley will add layers of flavor and delightful texture with every bite.

Step 6: Bake to Golden Perfection

Pour your batter into the prepared baking dish and smooth the top evenly. Slide it into the oven and bake for about 25 minutes until the top is a gorgeous golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool and Slice

Once baked, give the cornbread about 5 minutes to cool before slicing. This resting time helps it set so your squares come out clean and hold together wonderfully. Then you’re ready to enjoy!

How to Serve Loaded Cornbread

Garnishes

Sprinkling a little extra shredded cheddar or fresh green onions on top right before serving amps up the flavor and makes your cornbread look irresistible. A light brush of melted butter with a sprinkle of coarse sea salt also adds an indulgent finishing touch.

Side Dishes

This Loaded Cornbread shines alongside classic southern staples like barbecue ribs, pulled pork, or a hearty bowl of chili. It also pairs beautifully with a fresh garden salad or creamy coleslaw, balancing hearty and light flavors on your plate.

Creative Ways to Present

For a fun twist, serve warm squares of this loaded delight with a dollop of sour cream or a drizzle of honey for a sweet-savory combo. You could even transform leftovers into cornbread croutons for soups or salads, giving your meals exciting new textures.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store any leftover loaded cornbread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days. This keeps it moist and ready to enjoy without drying out.

Freezing

You can freeze your Loaded Cornbread by wrapping it well in plastic wrap and then foil or placing it in a freezer-safe container. It will keep beautifully frozen for up to three months, so you always have a tasty side on hand.

Reheating

To reheat, pop slices in a toaster oven or regular oven at 350°F until warmed through and crusty again. Microwaving works in a pinch but may soften the texture slightly—oven reheating is best to bring back that lovely crisp top.

FAQs

Can I use fresh corn instead of canned?

Absolutely! Fresh corn kernels add a wonderful sweetness and crunch. Just be sure to cut them off the cob and drain any excess moisture before folding into the batter to avoid sogginess.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes. This homemade buttermilk works just as well to add tang and moisture.

How spicy is this cornbread with jalapeños?

The pickled jalapeños add a lively but balanced kick, thanks to their tangy heat. If you prefer milder flavors, reduce the amount or swap for mild green peppers.

Can I make this recipe gluten-free?

Yes, just replace the all-purpose flour with a gluten-free flour blend of your choice. Make sure your baking powder is gluten-free as well to keep things safe and tasty.

Is it necessary to use melted butter?

Melted butter integrates more evenly into the batter, ensuring moist cornbread with a tender crumb. Using softened butter might work but could result in a denser texture.

Final Thoughts

There is something truly special about a slice of Loaded Cornbread fresh from the oven—cheesy, slightly spicy, and sweet all at once. It’s a crowd-pleaser that fills your kitchen with inviting aromas and your heart with comfort. Trust me, once you try this recipe, it’ll become a favorite to make again and again. So go ahead, grab your ingredients, and bring this delicious southern treat to your table!

Loaded Cornbread Recipe

★★★★★

4.8 from 9 reviews

Author: Jack
Total Time: 35 minutes
Yield: 9 servings (one 9×9 inch pan) 1x
Diet: Vegetarian

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Description

This loaded cornbread recipe is a flavorful twist on classic cornbread, packed with cheddar cheese, sweet corn, spicy pickled jalapeños, and fresh green onions. Perfect as a side dish for barbecues, chili, or any comfort food meal, this cornbread is moist, cheesy, and has a delightful blend of spicy and sweet flavors.

Instructions

Preheat oven: Preheat your oven to 400°F (200°C) and grease the baking dish with cooking spray or butter to prevent sticking.
Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined to ensure even rising and flavor distribution.
Combine wet ingredients: In another bowl, mix the buttermilk, melted unsalted butter, and eggs until fully blended to create a smooth wet base for the batter.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix which can make the cornbread tough.
Add mix-ins: Fold in the shredded cheddar cheese, drained corn, chopped pickled jalapeños, and chopped green onions until evenly distributed throughout the batter.
Prepare to bake: Pour the batter into the prepared baking dish and smooth the surface with a spatula for even baking.
Bake: Bake in the preheated oven for 25 minutes or until the top turns a golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
Cool and serve: Remove the cornbread from the oven and let it cool for 5 minutes to set before slicing into squares and serving warm.

Notes

For extra moisture, you can substitute half of the buttermilk with sour cream or yogurt.
If you prefer less spice, reduce the amount of pickled jalapeños or omit them entirely.
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Reheat leftovers in the oven or toaster oven for best texture instead of microwaving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American Southern