Golden, crispy-edged, and bursting with bold, savory flavor Loaded Skillet Cornbread is everything your cozy food dreams are made of. It takes classic cornbread and gives it the ultimate glow-up: melty cheese, crispy bacon, fresh jalapeños, and a touch of sweetness all baked together in a sizzling hot cast-iron skillet. The result? A tender, fluffy crumb with gooey pockets of cheese and bits of smoky crunch in every bite.

Perfect for potlucks, BBQs, chili nights, or whenever you need a little Southern soul on your table.

Why You’ll Love Loaded Skillet Cornbread

This isn’t your average side dish. This is main-character cornbread. It’s warm, comforting, a little spicy, and absolutely packed with texture. You get the golden crust from the skillet, the rich flavor from the bacon and cheddar, and just enough heat from jalapeños to keep things exciting. Every bite is hearty, satisfying, and totally addictive.

Chef’s Pro Tips for Perfect Results

• Preheat the skillet. This gives you that irresistible crispy bottom crust.
• Don’t overmix. Stir just until the batter comes together to keep it fluffy.
• Use freshly shredded cheese. It melts better and gives a richer flavor.
• Balance the heat. Remove jalapeño seeds for a milder kick, or leave them in if you’re feeling bold.
• Add a little honey drizzle at the end. For a sweet and spicy twist that’s hard to resist.

Ingredients

1. 1 cup yellow cornmeal

2. 1 cup all-purpose flour

3. 1 tablespoon baking powder

4. 1/2 teaspoon baking soda

5. 1/2 teaspoon salt

6. 1/4 teaspoon black pepper

7. 1 cup buttermilk

8. 2 large eggs

9. 1/4 cup unsalted butter, melted (plus more for greasing)

10. 1 tablespoon honey

11. 1 cup shredded sharp cheddar cheese

12. 4 slices cooked bacon, crumbled

13. 1 fresh jalapeño, sliced (seeds removed if desired)

14. 1/2 cup corn kernels (fresh, canned, or thawed frozen)

Instructions

1. Preheat oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven while it heats.

2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and black pepper.

3. In another bowl, whisk the buttermilk, eggs, melted butter, and honey until combined.

4. Pour the wet ingredients into the dry and stir gently until just combined—don’t overmix.

5. Fold in cheese, crumbled bacon, corn kernels, and half the jalapeño slices.

6. Carefully remove the hot skillet from the oven. Grease with a bit of butter.

7. Pour in the batter and smooth the top. Sprinkle remaining jalapeño slices on top.

8. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

9. Let cool slightly before slicing and serving warm.

Texture & Flavor Secrets

Expect a cornbread that’s crispy on the outside, moist and tender on the inside. The cheddar melts into little salty puddles. The bacon adds crunch and depth. Jalapeños bring that kick, and corn gives bursts of natural sweetness. That honey in the batter? It ties everything together.

How to Serve Loaded Skillet Cornbread

• With a bowl of chili — the ultimate duo
• At a BBQ — it steals the show next to ribs or grilled chicken
• For breakfast — serve it with fried eggs and hot sauce
• As a snack — with a swipe of butter or a drizzle of honey

Creative Leftover Transformations

• Cornbread croutons cube it and toast for salads or soups
• Savory cornbread stuffing perfect for holiday dinners
• Cornbread breakfast sandwich slice and fill with eggs and sausage
• Skillet cornbread hash toss chunks with potatoes, veggies, and a fried egg

Additional Tips

• Try adding chopped green onions or red bell pepper for extra color.
• Make it gluten-free by subbing the flour with a gluten-free blend.
• No buttermilk? Use 1 cup milk + 1 tablespoon lemon juice or vinegar.
• You can double the recipe and bake it in a larger skillet or a baking dish.
• Store leftovers in an airtight container at room temp for 1–2 days or refrigerate up to 5.

Make It a Showstopper (Presentation Ideas)

• Serve right in the skillet — rustic and irresistible
• Garnish with a drizzle of honey, extra jalapeño slices, and chopped parsley
• Slice into wedges and serve on a wooden board with little ramekins of honey butter or hot sauce

FAQ’s

1. Can I make this without a cast-iron skillet?

Yes! Use any oven-safe baking dish, but a skillet gives that signature crispy crust.

2. Can I make it ahead?

Totally. Bake, cool, then reheat in a warm oven wrapped in foil.

3. Is this freezer-friendly?

Yes! Wrap slices individually and freeze up to 2 months. Reheat in the oven or toaster oven.

4. What kind of cheese works best?

Sharp cheddar is classic, but Monterey Jack, pepper jack, or a smoky gouda work beautifully.

5. Can I leave out the bacon?

Absolutely. Try sautéed mushrooms or sun-dried tomatoes for a vegetarian version.

6. Can I make it spicier?

Yes! Add extra jalapeños or even a pinch of cayenne to the batter.

7. What if I don’t have buttermilk?

Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let sit 5 minutes.

8. Can I use a cornbread mix?

You can, but from scratch gives better texture and flavor. If using a mix, just fold in the bacon, cheese, jalapeños, and corn.

9. Can I make this dairy-free?

Try almond milk + lemon juice instead of buttermilk, and dairy-free cheese.

10. What can I serve it with besides chili?

Grilled meats, soup, salad, eggs, or just slathered in butter as a snack!

Conclusion

Loaded Skillet Cornbread is the kind of dish that makes people close their eyes and say “mmm” with the first bite. It’s comforting, crave-worthy, and made for sharing (though you might not want to). Whether you’re a cornbread purist or looking to spice things up, this loaded version will hit the spot every time. Slice it thick, serve it warm, and get ready for compliments.

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