Loaded Cornbread: A Cheesy, Bacon-Filled Twist on a Classic 🌽🧀🥓
If you’re a cornbread lover, get ready to take things to the next level with this Loaded Cornbread! This isn’t just any ordinary cornbread—it’s packed with crispy bacon, gooey cheddar cheese, and spicy jalapeños, plus the sweetness of creamed corn to keep it moist and flavorful.
Baked in a cast iron skillet for the perfect golden crust, this savory, cheesy, and slightly spicy cornbread is the ultimate side dish for BBQs, chili nights, or even as a snack on its own!
Why You’ll Love This Loaded Cornbread ❤️
✔ Savory & Sweet Combo – The perfect balance of cheesy, smoky, spicy, and slightly sweet flavors.
✔ Super Moist & Tender – Thanks to creamed corn and cheddar cheese, every bite is soft and delicious.
✔ Bacon Makes Everything Better – Crispy, salty bacon bits take this cornbread over the top.
✔ A Crowd-Pleasing Favorite – Perfect for family gatherings, potlucks, or a side for your favorite chili.
✔ Easy to Make – Simple ingredients, minimal prep, and ready in just 35 minutes!
Step 1: Gather Your Ingredients 🛒
Before we start, make sure you have everything you need:
Main Ingredients:
🌽 3 cups cornmeal – Gives the bread its classic texture.
🥚 3 eggs – Helps bind everything together.
🥛 2 ½ cups milk – Keeps the cornbread moist.
🛢 ½ cup oil – Adds richness and softness.
🧀 1 ½ cups shredded cheddar cheese – The gooier, the better!
🍯 2 tablespoons sugar – Just a little sweetness to balance the flavors.
🥓 6 slices bacon, cooked and crumbled – The best part!
🥫 1 can (8.25 oz) creamed corn – Keeps the cornbread extra moist and slightly sweet.
🌶 1 can (4 oz) diced jalapeños – Adds the perfect spicy kick!
📌 Pro Tip: If you love extra heat, add freshly diced jalapeños instead of canned ones!
Step 2: Prep the Cast Iron Skillet 🍳
Using a cast iron skillet makes all the difference—it gives the cornbread a crispy, golden crust while keeping the inside soft and fluffy.
How to Prep Your Skillet:
1️⃣ Preheat the oven to 425°F (218°C).
2️⃣ Place a few pats of butter around the inside of a cast iron skillet.
3️⃣ Put the skillet in the oven for a few minutes until the butter is sizzling and melted.
📌 Pro Tip: If you don’t have a cast iron skillet, you can use a greased 9×13-inch baking pan, but you won’t get the same crispy edges!
Now that we’ve prepped our cast iron skillet and gathered all the ingredients, it’s time to mix up the batter and get this cheesy, bacon-filled cornbread in the oven!
Step 3: Mix the Batter 🥣
The beauty of this recipe? It all comes together in one bowl—no need for fancy equipment!
How to Make the Batter:
1️⃣ In a large mixing bowl, combine:
- Cornmeal
- Eggs
- Milk
- Oil
- Shredded cheddar cheese
- Sugar
- Cooked and crumbled bacon
- Creamed corn
- Diced jalapeños
2️⃣ Stir everything together until just combined. You don’t want to overmix—just enough to make sure all the ingredients are evenly incorporated.
📌 Pro Tip: If you like extra gooey cheese pockets, reserve ½ cup of cheddar cheese and sprinkle it on top before baking!
Step 4: Pour the Batter Into the Hot Skillet 🔥
Now that your batter is ready to go, it’s time to pour it into the hot, buttery skillet.
1️⃣ Carefully remove the hot cast iron skillet from the oven (be sure to use oven mitts!).
2️⃣ Pour the batter directly into the skillet, making sure it spreads evenly.
3️⃣ You should hear a slight sizzle—this means the bottom is forming that delicious crispy crust.
📌 Pro Tip: If using a baking pan instead of a skillet, just pour the batter into the greased pan and smooth it out evenly.
Step 5: Bake to Golden, Cheesy Perfection 🧀🔥
With the batter in the skillet, it’s time to bake!
Baking Instructions:
🔥 Place the skillet back into the oven and bake at 425°F for 25-30 minutes.
🔥 Check for doneness:
- The top should be golden brown.
- A toothpick inserted in the center should come out clean.
- The edges should look crispy and slightly pulled away from the pan.
📌 Pro Tip: Want extra crispy edges? Let the cornbread sit in the skillet for 5 minutes after baking before slicing!
Step 6: Let It Rest & Slice 🍽
Once your loaded cornbread is golden brown and smelling amazing, resist the urge to slice it immediately!
1️⃣ Let the cornbread rest for 5 minutes—this helps it firm up slightly and makes slicing easier.
2️⃣ Use a sharp knife to cut into wedges or squares.
📌 Pro Tip: For even cleaner slices, run your knife under hot water before cutting!
Your golden, cheesy, bacon-filled cornbread is fresh out of the oven and ready to enjoy! But before you dig in, let’s go over some serving ideas, storage tips, and FAQs to help you get the most out of this incredible dish.
Serving Suggestions: The Best Ways to Enjoy Loaded Cornbread 🍽
This savory, slightly sweet, and perfectly cheesy cornbread pairs well with so many dishes!
🔥 Serve it warm with a pat of butter or a drizzle of honey for a sweet-and-savory bite.
🔥 Pair it with a bowl of chili, BBQ ribs, or pulled pork for the ultimate comfort meal.
🔥 Crumble it into a bowl of soup like tomato soup, black bean soup, or gumbo for extra flavor.
🔥 Use it as a sandwich bread alternative—slice and serve with grilled meats or crispy fried chicken.
🔥 Make it breakfast-friendly—top with a fried egg and hot sauce for a Southern-style morning meal!
📌 Pro Tip: Want to turn this into a meal? Serve a slice with a dollop of sour cream and some extra crispy bacon bits on top!
How to Store & Reheat Loaded Cornbread 🥡❄️
This cornbread keeps well, so you can enjoy leftovers for days!
Storage Instructions:
🧊 Refrigerator: Store in an airtight container for up to 4 days.
❄️ Freezer: Wrap individual slices tightly in plastic wrap, then store in a freezer-safe bag for up to 3 months.
Reheating Instructions:
🔥 Oven: Wrap in foil and warm at 350°F for 10 minutes.
🔥 Microwave: Heat slices in 15-second bursts until warm.
🔥 Skillet: Toast in a hot, dry skillet for 1-2 minutes per side for a crispier texture.
📌 Pro Tip: Want to keep the cornbread moist when reheating? Place a damp paper towel over it in the microwave to prevent drying out!
Frequently Asked Questions (FAQs) ❓
1. Can I make this cornbread without a cast iron skillet?
Yes! While a cast iron skillet gives the best crispy edges, you can use:
✔ A greased 9×13-inch baking dish
✔ A muffin tin for individual portions (reduce baking time to 15-20 minutes)
✔ An 8×8-inch square pan for thicker slices
2. Can I make this cornbread less spicy?
Absolutely! To make it mild, try:
✔ Using only half a can of jalapeños
✔ Swapping jalapeños for diced green bell peppers
✔ Leaving out the jalapeños entirely
3. Can I use fresh corn instead of canned creamed corn?
Yes! If you don’t have creamed corn, you can use 1 cup of fresh or frozen corn and add an extra ¼ cup of milk to keep the batter moist.
4. What cheese works best for this recipe?
Cheddar is classic, but you can switch it up with:
✔ Pepper Jack – For extra spice
✔ Mozzarella – For a gooier texture
✔ Colby Jack – A mild, creamy alternative
5. Can I make this recipe ahead of time?
Yes! You can:
✔ Bake it the night before, then reheat before serving.
✔ Mix the batter ahead of time, store it in the fridge, and bake when ready.
📌 Pro Tip: If making ahead, store the batter separately from the bacon and cheese and mix them in just before baking for the freshest taste!
Final Thoughts: A New Family Favorite! 🍽
This Loaded Cornbread is:
✅ Crispy on the outside, moist on the inside
✅ Packed with bold flavors from cheese, bacon, and jalapeños
✅ Perfect for any occasion—BBQs, potlucks, or weeknight dinners
✅ Super easy to make and great for leftovers!
If you tried this recipe, let me know in the comments! Did you make any fun twists? How did you serve it?
🔥 Enjoy your ultimate cheesy, bacon-packed Loaded Cornbread! 😋
Southwest Loaded Cornbread Bake – A Perfect Potluck Recipe
- Total Time: 4 hrs 15 minutes
- Yield: 4 servings 1x
Description
A rich and flavorful cornbread packed with cheddar cheese, crispy bacon, and spicy jalapeños, baked to golden perfection. The ultimate comfort side dish!
Ingredients
- 3 cups cornmeal
- 3 eggs
- 2 ½ cups milk
- ½ cup oil
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons sugar
- 6 slices bacon, cooked and crumbled
- 1 can (8.25 oz) creamed corn
- 1 can (4 oz) diced jalapeños
Instructions
1️⃣ Preheat the Oven: Set the oven to 425°F (218°C). If using a cast iron skillet, place a few pats of butter inside and let it heat in the oven until melted. If using a baking pan, simply grease it with butter or oil.
2️⃣ Mix the Batter: In a large bowl, combine cornmeal, eggs, milk, oil, shredded cheddar, sugar, cooked bacon, creamed corn, and diced jalapeños. Stir until fully mixed.
3️⃣ Prepare the Skillet or Pan: Once the butter is melted and sizzling in the cast iron skillet, carefully remove it from the oven and pour in the batter evenly. If using a baking pan, pour the batter in directly.
4️⃣ Bake to Perfection: Place in the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5️⃣ Cool & Serve: Remove from the oven and let it cool for 5 minutes before slicing and serving. Enjoy warm with butter or honey!
Notes
✅ Want extra spice? Use fresh diced jalapeños instead of canned for a bolder kick.
✅ Make it even cheesier! Add an extra ½ cup of Monterey Jack or Pepper Jack cheese.
✅ For a fluffier texture, replace ½ cup of cornmeal with all-purpose flour.
✅ Leftovers? Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Freezing Time:: 4 hours
- Cook Time: 5 minutes
