Description
Loaded Skillet Cornbread takes traditional cornbread to the next level with crispy edges, a moist buttery center, and savory mix-ins like cheese, jalapeños, and crispy bacon. Baked in a hot cast-iron skillet, it’s the perfect side—or even the main event—for your next hearty meal.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus more for greasing skillet)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1 small jalapeño, seeded and finely chopped (optional)
- 2 tbsp chopped green onions
Instructions
- Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the cheese, bacon, corn, jalapeño, and green onions.
- Carefully remove the hot skillet from the oven. Add a bit of butter to coat the bottom and sides.
- Pour the batter into the skillet and spread evenly.
- Bake for 20–25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 5–10 minutes before slicing and serving warm.
Notes
- Swap bacon for turkey bacon or omit for a vegetarian version.
- Try Monterey Jack, Pepper Jack, or smoked gouda for a cheese twist.
- Leftovers can be reheated in a toaster oven to retain crisp edges.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
Keywords: loaded cornbread, skillet cornbread, cheesy bacon cornbread, savory cornbread recipe, southern cornbread