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.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup unsalted butter (melted)
- 2 large eggs
Add-ins
- 1 cup shredded cheddar cheese
- 1/2 cup canned corn (drained)
- 1/4 cup pickled jalapeños (chopped)
- 1/4 cup green onions (chopped)
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
Nutrition
- Serving Size: 1 square (about 1/9th of the pan)
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Loaded cornbread, cheesy cornbread, jalapeño cornbread, cornbread recipe, easy side dish, southern cooking
