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

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