Loaded Cornbread Recipe

Name: Loaded Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb ground turkey or 1 lb beef; 1 medium onion, chopped; 1 ½ teaspoons salt; 1 teaspoon pepper; 1 cup cornmeal; ½ cup all-purpose flour; ½ teaspoon baking soda; 1 ½ teaspoons chili powder; 2 large eggs, lightly beaten; 1 cup buttermilk; ¼ cup canola oil; 1 cup canned black-eyed peas, drained; 1 (8 ounce) can creamed corn; 1 cup shredded cheddar cheese; 2 pickled jalapeno peppers, chopped

Servings: persons

1 lb ground turkey or 1 lb beef
1 medium onion, chopped
1 ½ teaspoons salt
1 teaspoon pepper
1 cup cornmeal
½ cup all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons chili powder
2 large eggs, lightly beaten
1 cup buttermilk
¼ cup canola oil
1 cup canned black-eyed peas, drained
1 (8 ounce) can creamed corn
1 cup shredded cheddar cheese
2 pickled jalapeno peppers, chopped

1
Cook first 4 ingredients in a large skillet over medium heat until meat is browned, stirring until it crumbles.
2
Drain.
3
Stir together cornmeal, flour, soda and chili powder in a large bowl.
4
Add eggs, buttermilk and oil, stirring just until dry ingredients are moistened.
5
Stir in meat mixture, black-eyed peas and remaining ingredients.
6
Pour into a lightly greased 11x7 inch baking dish.
7
Bake at 325 degrees F for 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb ground turkey or 1 lb beef, 1 medium onion, chopped, 1 ½ teaspoons salt, 1 teaspoon pepper, and more.

Yes, Loaded Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Loaded Cornbread

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