Fully Loaded Cornbread Recipe

by katerina on May 19, 2011

Wondering what makes a cornbread fully loaded? Good thing you have me here to tell you.

I bet you were worried.

For this cornbread recipe to be totally macked out, you will need to add pickled jalapenos, bacon, fresh corn off the cob and two kinds of cornmeal.

Oh, you can grease the pan with bacon fat if you are so inclined. Not a meat-eater? Try substituting grated cheddar for the bacon – it will still be just as rich.

Print Recipe

Fully Loaded Cornbread Recipe

(12 pieces)

2 rashers of bacon, chopped
¼ cup pickled jalapenos
1 corn on the cob
1/2 cup sugar
1/2 cup melted unsalted butter
2 eggs
1/2 teaspoon baking soda
1 cup buttermilk
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/2 cup white cornmeal
1 cup flour

Brown the bacon in a pan and reserve any fat. Chop up ¼ cup of pickled jalapenos and remove corn from the cob. If you aren't big on spice you can reduce down to a few tablespoons or even omit entirely.

Preheat oven to 375F.

Grease an 8x8 baking dish with bacon fat. Stir together melted butter and sugar. In a separate bowl combine salt, cornmeal and flour. Whisk in eggs, then baking soda and buttermilk. Gently fold in dry ingredients followed by jalapenos and corn. Pour into the pan and bake for 35 minutes or until a toothpick comes out dry.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes
Calories(approximate per serving): 200

{ 17 comments… read them below or add one }

Belinda @zomppa May 19, 2011 at 7:49 am

Bring it on – fully loaded!


Melissa May 19, 2011 at 11:55 am

oh wow. We love cornbread in my house AND we love bacon and jalapenos. I’ll totally be making this!


katerina May 20, 2011 at 8:54 am

Belinda – okay, I am a cheeseball I know.

Melissa – yeah I don’t know why I don’t make it more often I love it too.


Tim May 22, 2011 at 12:52 pm

I added diced red onion, cilantro, and parmesan cheese over the top, then dusted it with paprika. for a twist…hope you dont mind.
Great recipe!


katerina May 22, 2011 at 1:01 pm

Tim – I certainly don’t mind, I love the idea of dusting with paprika and adding diced red onion!


Mary May 22, 2011 at 6:10 pm

We make it all the time with diced fresh jalapeño. So, so good :)


Christa May 22, 2011 at 6:14 pm

For vegetarians, I’m wondering how to get some smokiness in there… I’m not one, but might make this for a couple! I love cornbread and somehow I never make it. So, good timing and hooray for fresh corn.


Christa May 22, 2011 at 6:51 pm

Just thought of caramelized onions with smoked paprika.


katerina May 23, 2011 at 12:21 pm

Mary – ahh yeah, the pickled jalapenos were to tame the spiciness!

Christa – caramelized onions would be such a good idea.


kim May 29, 2011 at 1:31 pm

Looks yummy! I’m going to have to make this for the family.

Christa – Maybe try some chipotle peppers for the heat and smokiness… or even a drop or two of liquid smoke.


katerina May 30, 2011 at 9:30 am

kim – love the idea of chipotles instead of jalapenos for their smokiness!


Jenny June 4, 2011 at 6:28 am

Ooh thanks for this one. I’ll do it this weekend, I think. Thanks very much.


John Valenty June 7, 2011 at 1:35 pm

Wow does that look good!! I’m just thinking about eating that delicious cornbread with a nice bowl of chili and a glass of red wine in front of the fire place.


Stephany June 7, 2011 at 1:38 pm

This might sound like an amateur question, but is the corn supposed to be cooked first and then cut off the cob? or just put in raw?



katerina June 7, 2011 at 1:41 pm

Stephany – not a dumb question, put it in raw :)

John – maybe a nice shiraz?


Melissa August 26, 2011 at 12:14 pm

Made this last night to go with a chicken chili.
The changes I made were using only yellow cornmeal (didn’t have white and in fact can’t recall ever noticing white in the grocery store, will have to look next time) and sprinkling a handful of cheddar on top. Amazing. The cornbread was fantastic and the little bites of jalapeno and bacon were a great addition.


katerina August 28, 2011 at 3:22 pm

@Melissa, I love that you are trying so many of my recipes! And that you enjoyed the cornbread. I found the white cornmeal at a bulk food store. It was an impulse buy but I enjoy it.


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