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.
Fully Loaded Cornbread Recipe
(12 pieces)
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.
{ 17 comments… read them below or add one }
Bring it on – fully loaded!
oh wow. We love cornbread in my house AND we love bacon and jalapenos. I’ll totally be making this!
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.
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!
Tim – I certainly don’t mind, I love the idea of dusting with paprika and adding diced red onion!
We make it all the time with diced fresh jalapeño. So, so good
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.
Just thought of caramelized onions with smoked paprika.
Mary – ahh yeah, the pickled jalapenos were to tame the spiciness!
Christa – caramelized onions would be such a good idea.
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.
kim – love the idea of chipotles instead of jalapenos for their smokiness!
Ooh thanks for this one. I’ll do it this weekend, I think. Thanks very much.
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.
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?
Thanks
Stephany – not a dumb question, put it in raw
John – maybe a nice shiraz?
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.
@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.